Tahini Chocolate Iced Coffee

I saw a recipe for an Iced Tahini Mocha, and decided to create my own version of it.  I find iced expresso to be nothing short of coffee sacrilege – you may as well drink water with brown food coloring in it – gone is the bold coffee flavor and in its place is a watery mess coated in syrupy sweetness and artificial flavorings.  I brew my iced coffee at double strength and let it chill for a few hours before serving it, and sometimes, when I have the time and space, I freeze coffee in ice cube trays to keep my iced coffee strong.  The idea of adding tahini into my coffee intrigued me.  I thought that it’s richness would be a nice complement to the bitterness of the coffee.  As it turns out, coffee and tahini is a great combination, and the chocolate just makes it that much more spectacular.


  • 12-14 fl oz strong Cold Coffee
  • 1 tsp Tahini
  • 1 tsp Chocolate Syrup
  • Ice
  • Cream or Milk (optional)


  1. Whisk vigorously together the tahini, chocolate syrup, and a couple tablespoons of coffee.  You want to make sure that the tahini is fully incorporated into the coffee.
  2. Stir in the rest of the coffee.
  3. Add milk or cream if desired.
  4. Pour the coffee over a glass full of ice, and enjoy.  You want to drink your coffee as soon as possible since the tahini will eventually start to sink to the bottom.  If I do not want to drink it all at once, I place my mixed coffee in a mason jar with a lid so that I can then shake it up before drinking it straight from the jar.


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