Tahini Mocha Shakes
 
 
Ingredients
  • For the coffee syrup:
  • 1 cup water
  • 6 tablespoons regular ground coffee
  • 3 tablespoons sugar
  • For the coconut whip:
  • ¼ cup confectioners’ sugar
  • ⅛ teaspoon salt
  • 1 (13.5-ounce) can coconut milk, refrigerated overnight
  • For the shakes:
  • ½ cup tahini
  • ¼ cup cocoa powder
  • ½ cup sugar
  • ½ teaspoon kosher salt
  • 3 cups plain unsweetened almond milk, plus more as needed
  • Coffee syrup
  • Coconut Whip, or store-bought coconut whipped cream
  • Chocolate covered espresso beans, for garnish
Instructions
  1. To make the coffee syrup: combine the water, coffee and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove the pan from the heat, and let steep for 30 minutes. Place a coffee filter inside a fine-mesh sieve and set it over a jar. Strain the syrup into the jar. The syrup will keep, refrigerated, for up to 1 month.
  2. To make the Coconut Whip (if using): whisk together the confectioners’ sugar, and salt in a large bowl. Scoop coconut cream solids into the mixing bowl (reserve remaining liquid for another use). Whisk constantly until soft peaks form
  3. Combine the tahini, cocoa powder, sugar, salt, and almond milk in a blender. Process until smooth. Pour the mixture into ice cube trays (you’ll need three standard-size trays) and freeze overnight.
  4. The next day, pop the tahini ice cubes out of the trays into the blender. Pour in a little more almond milk to get the blender started and blend just until the ice cubes are completely broken down and the mixture thickens. Add the coffee syrup and blend for a few more seconds.
  5. Pour the milkshake into glasses and serve immediately, topped with Coconut Whip and chocolate covered espresso beans.
Recipe by Allons-Eat! at https://www.allonseat.com/tahini-mocha-shakes/