Tahini Sesame Latte Recipe — The Perfect Pairing for Our Tahini Dark Chocolate Brownie

Written By Carlene Ricahrdson

There’s something about tahini that just works. It’s nutty, slightly bitter, rich without being sweet, and it turns anything you add it to into something more sophisticated. When I was developing the drinks menu for our Desert Luxe treat box, I knew the tahini dark chocolate brownie deserved a drink that would match its flavour profile — and a tahini sesame latte was the obvious answer.

This latte comes together in under five minutes with ingredients you probably already have, plus one jar of tahini. If you’ve only ever used tahini for hummus, get ready to rethink it completely.

Why Tahini in Coffee Works

Coffee and tahini share the same depth. Both have that slightly bitter, roasted quality that rounds out beautifully with a little honey and milk. The tahini adds a silky, nutty richness to the coffee that turns an ordinary latte into something that feels like a treat — exactly what you want when you’re sitting down with a rich, fudgy brownie.

Ingredients

Makes 1 latte.

  • 1 shot espresso (or 1 tablespoon strong instant coffee dissolved in a splash of hot water)

  • 1 tablespoon tahini

  • 1 teaspoon honey

  • Pinch of sea salt

  • 200ml hot milk, frothed

  • Toasted sesame seeds and cocoa powder, to top

Method

  1. Make your espresso — pull a fresh shot or dissolve your instant coffee in a small splash of very hot water.

  2. Whisk in the tahini — add the tahini, honey and a pinch of sea salt to the hot espresso. Whisk briskly until completely smooth. It should go a gorgeous golden-brown colour. Take your time with this step — if the tahini isn’t fully incorporated, it’ll settle at the bottom of the glass.

  3. Add the milk — pour your frothed hot milk into a mug, then slowly pour the tahini espresso mixture in. You can layer it for aesthetics or stir it together for a smoother drink.

  4. Finish — dust the foam with a pinch of cocoa powder and scatter a few toasted sesame seeds on top.

Tips

  • Tahini quality matters. A good, runny tahini will whisk smoothly. Seedy, claggy tahini will leave lumps. I use the Belazu.

  • Whisk harder than you think. The tahini needs to fully emulsify with the espresso before you add the milk, or it will separate in the glass.

  • Don’t skip the salt. A tiny pinch brings out the nuttiness — it makes the whole drink sing.

Pair With

This latte was designed to pair with our Tahini Dark Chocolate Brownie from the Desert Luxe collection. The rich, fudgy brownie with its tahini swirl and sea salt finish is a perfect match for the nutty notes in the latte — they mirror and amplify each other.

You can order the tahini dark chocolate brownie, or the full Desert Luxe treat box, from our shop at bluebakedit.co.uk.

Carlene Ricahrdson