I still remember the first time I tried tahini iced coffee at a tiny Beirut café – one sip of that creamy, nutty magic and I was hooked! Now it’s my go-to summer drink when I need something cold, energizing, and utterly delicious in under 5 minutes. The tahini adds this unbelievable richness that makes regular iced coffee taste flat by comparison. Trust me, once you experience how the earthy sesame swirls with bold coffee and just a kiss of sweetness, you’ll be making this on repeat all season. It’s like your favorite coffee shop treat, but faster, cheaper, and honestly? Even better.
Why You’ll Love This Tahini Iced Coffee
Let me count the ways this drink will become your new obsession:
- Creamy dreaminess: Tahini whips into the most luxurious, velvety texture – no dairy needed!
- 5-minute magic: Faster than waiting in line at a coffee shop, and way more satisfying.
- That nutty kick: Toasty sesame flavor takes ordinary iced coffee to another level.
- Totally flexible: Dairy-free? Vegan? Want it sweeter? This recipe bends to your cravings.
- No fancy gear: Just a blender and your favorite glass – easy as Sunday morning.
Ingredients for Tahini Iced Coffee
Here’s everything you’ll need to make this heavenly drink:
- 1 cup strong brewed coffee (cooled completely – hot coffee will make it bitter!)
- 1 tbsp tahini (must be well-stirred – that oil separation is the enemy of smooth drinks)
- 1 cup milk (I use whole for creaminess, but any kind works)
- 1 tbsp honey (optional, but recommended – the tahini needs this balance)
- Handful of ice cubes (about 1 cup – more if you like it extra frosty)
Ingredient Notes & Substitutions
Quick swaps if needed: almond milk makes it dairy-free, maple syrup replaces honey beautifully, and chilled espresso works if you don’t have brewed coffee. The key? Stir that tahini jar like your drink depends on it (because it does!) – unstirred tahini leaves weird oil pockets in your coffee.
How to Make Tahini Iced Coffee
Okay, let’s blend up some magic! Here’s exactly how I make my perfect tahini iced coffee every single time:
- Start with cold coffee – I can’t stress this enough! Pour your freshly brewed coffee into a jar and let it cool completely (about 30 minutes at room temp or 10 minutes in the fridge). Hot coffee will make your drink taste bitter and weirdly foamy.
- Grab your blender – Add the cooled coffee, tahini, milk, and sweetener if using. Pro tip: measure the tahini after stirring it really well in the jar – no lazy scooping!
- Blend for 20 seconds – You’ll know it’s ready when the mixture looks super creamy with no tahini streaks. If it’s too thick, add a splash more milk.
- Ice it up – Fill your favorite glass with ice cubes (I like big cubes that melt slower). Pour your blended coffee mixture over the top.
- Serve immediately – Give it a quick stir with a long spoon and enjoy that first heavenly sip!
Pro Tips for the Best Tahini Iced Coffee
After making this dozens of times, here are my golden rules:
- Chill your coffee overnight if possible – cold brew style for smoother flavor.
- Taste before adding sweetener – tahini brands vary in bitterness.
- Blend again before drinking if it sits – tahini loves to settle!
- Use full-fat dairy or barista-style plant milk – skim milk makes it watery.
Serving Suggestions for Tahini Iced Coffee
This drink deserves the full VIP treatment! I love pouring it into a tall glass with a reusable metal straw – watching that creamy tan liquid swirl around the ice is half the fun. For the ultimate experience, pair it with:
- Date bars – The caramel-like sweetness plays perfectly with tahini’s nuttiness
- Almond biscotti – That crunch with each sip? Heavenly
- Morning toast – Slathered with tahini and honey, naturally
Bonus: Add a sprinkle of cinnamon on top for that coffeehouse flair – it makes even Tuesday mornings feel special.
Tahini Iced Coffee Variations
Once you’ve mastered the basic recipe, try these fun twists that keep me coming back for more:
- Cinnamon kick: Blend in 1/4 tsp cinnamon for a warm spice note that plays beautifully with the tahini.
- Creamy banana boost: Add half a frozen banana – it turns into a luscious milkshake texture!
- Chocolate dream: A tablespoon of cocoa powder makes it taste like a grown-up chocolate sesame shake.
- Vegan delight: Already dairy-free if you use plant milk, but try maple syrup and a pinch of sea salt for depth.
My current obsession? A dash of cardamom – it’s like the Middle Eastern cafés of my dreams!
Storage & Reheating
Honestly? This drink doesn’t keep – that tahini loves to separate and it’s just not the same. Best enjoyed fresh, the moment it’s blended. Trust me, it’s worth the 5-minute effort each time!
Tahini Iced Coffee Nutritional Information
Here’s the nutritional breakdown per serving (estimates vary based on your specific ingredients):
- 150 calories – Mostly from the tahini’s healthy fats
- 7g fat – The good kind from sesame seeds
- 8g sugar – Adjustable based on your sweetener
- 5g protein – Thanks to the tahini and milk combo
Remember, these numbers shift if you use different milks or sweeteners!
Frequently Asked Questions
Can I use instant coffee for tahini iced coffee?
Absolutely! Just dissolve 1-2 tsp instant coffee in 1 cup cold water (adjust strength to taste). The tahini’s richness helps mask any instant coffee bitterness – my secret for quick fixes when I’m out of brewed coffee.
Why does my tahini coffee taste bitter?
Two likely culprits: unstirred tahini (oil separation causes uneven flavor) or using hot coffee. Always stir that tahini jar thoroughly and let coffee cool completely. If it’s still too bitter, add an extra teaspoon of honey to balance it out.
Can I make this without a blender?
You can shake it vigorously in a mason jar, but I promise the blender’s worth the extra dish! It creates that dreamy, latte-like foam that makes this drink special. No blender? Try whisking tahini into warm milk first before adding coffee.
How do I prevent separation?
Tahini naturally settles – just give your glass a quick stir before sipping. For best results, use well-emulsified tahini (I love the Joyva brand) and blend for a full 20 seconds. A splash more milk helps too!
Made this creamy dream? I’d love to see your creation! Tag me on Instagram or leave a comment – your tweaks might become my new obsession!
Print5-Minute Tahini Iced Coffee: Creamy Dream Perfection
A refreshing and creamy iced coffee with a nutty twist from tahini. Perfect for hot days or when you need a pick-me-up.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Method: Blended
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
- 1 cup strong brewed coffee, cooled
- 1 tbsp tahini
- 1 cup milk (or dairy-free alternative)
- 1 tbsp honey or maple syrup (optional)
- Ice cubes
Instructions
- Brew coffee and let it cool to room temperature.
- In a blender, combine cooled coffee, tahini, milk, and sweetener if using.
- Blend until smooth and creamy.
- Fill a glass with ice cubes.
- Pour the blended coffee mixture over the ice.
- Stir gently and serve immediately.
Notes
- Adjust sweetness to taste.
- Use chilled coffee for a colder drink.
- Shake or stir before drinking if separation occurs.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
