This creamy Maple Tahini Latte is truly delightful. Tahini, maple syrup and coffee may sound like an interesting combination, but it's quite good!
This Maple Tahini Latte is truly a wonderful surprise. I already knew that coffee and tahini went well together because I've put them both in a smoothie with cacao powder and loved it. So why not use tahini in a latte!
Tahini makes this vegan latte creamy, and maple syrup adds some sweetness. Tahini also adds some protein to slow down the caffeine rush.
Instructions
- Pour hot coffee into a mug. Pour tahini and maple syrup into the mug. Whisk with a fork so that tahini blends in.
- Froth soy milk. If you don't have a milk frother you can blend it in a high speed blender, or shake it in a mason jar with a secure lid with a towel over it.
- Pour soy milk over coffee. Spoon foam on top.
- Top with cinnamon, if desired.
Tips
- Do NOT use a Nutribullet to blend hot soy milk. It doesn't do well with hot liquids. If you want to use it, blend cold soy milk.
- I used soy milk because it froths nicely. You can use any plant based milk you like.
- You can use espresso instead of strong coffee. I used cold brew coffee because that's what I normally drink. It's less acidic than regular coffee.
Other Vegan Drinks
Recipe
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📋 Recipe
Maple Tahini Latte
Ingredients
- ½ cup strong brewed coffee or 1-2 shots of espresso - I used cold brew coffee
- ½ cup soy milk
- 1 tablespoon tahini
- 1 tablespoon maple syrup
- Cinnamon
Instructions
- Pour hot coffee into a mug. Add tahini and maple syrup. Whisk with a fork so that tahini mixes in.
- Froth soy milk. If you don't have a milk frother you can mix the soy milk in a blender* or shake it in mason jar with a secure lid and towel over the top.
- Pour soy milk over coffee. Spoon foam on top.
- Top with cinnamon, if desired.
Notes
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
**Important! If you are gluten free you may want to avoid coffee altogether. I personally have never had a problem drinking it, and I have a gluten intolerance. It is probably because I drink whole bean organic coffee, and grind it myself. I learned that it can be problematic for people who don't tolerate gluten. So I did some research and one article mentioned to try organic whole bean coffee because it isn't highly processed causing cross-reactivity issues. So please do the research yourself, and test it out. I try to only post recipes that are 100% gluten free since I have a gluten intolerance. I am really careful about avoiding gluten in my daily life.
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