Description
This rich and creamy Salted Tahini Honeycomb Latte blends nutty tahini, sweet honey, a dash of sea salt, and bold espresso into one viral-worthy drink. Inspired by the famous Maman Bakery version, this homemade latte is both cozy and café-quality—perfect hot or iced!
Ingredients
2 shots espresso (or 1/2 cup strong brewed coffee)
1 cup milk of choice (dairy, oat, almond, etc.)
2 tablespoons tahini (smooth and pourable)
1 tablespoon honey (raw or floral preferred)
Pinch of flaky sea salt
Optional: Ice (for iced version)
Optional garnish: Honeycomb, toasted sesame seeds, or extra tahini drizzle
Instructions
1. Brew espresso and set aside. If making iced, let it cool.
2. In a small saucepan (or blender), combine milk, tahini, honey, and a pinch of salt. Warm gently if serving hot.
3. Blend the mixture using an immersion blender, milk frother, or regular blender until frothy.
4. Pour the frothy tahini milk into a mug or glass.
5. Add the espresso over the milk and gently stir.
6. Top with honeycomb, sesame seeds, or an extra swirl of tahini, if desired.
7. Serve hot or over ice and enjoy!
Notes
For a vegan version, swap honey with maple syrup or agave.
Adjust sweetness and salt to taste.
Store the tahini-honey-milk mix in the fridge (without espresso) for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 3 minutes