There’s a new swirl in the coffee world, and it’s not oat milk or lavender syrup this time. It’s tahini—the creamy sesame paste more commonly found in hummus or salad dressings—turning up in espresso drinks and iced lattes across the country. And not just as a novelty. From cafés in New York City to viral TikToks, tahini coffee is gaining serious traction. Maybe it’s the earthy richness. Maybe it’s the plant-based protein punch. Whatever the reason, Americans are sipping sesame in their lattes, and the trend is showing no signs of slowing.
How It All Started
While tahini isn’t new—it’s been a pantry staple in Middle Eastern and Mediterranean homes for centuries—its latest cameo in coffee is decidedly modern. Some credit the New York café Maman for sparking interest with its Salted Tahini Honeycomb Latte, while others point to TikTok’s love affair with all things unusual and aesthetic. As Google searches for "tahini coffee" exploded, baristas and home brewers across the U.S. took notice. The drink taps into a larger movement: global flavors meeting daily rituals, and the results are as Instagrammable as they are intriguing.
What Does It Taste Like?
Curious drinkers want to know: what happens when you add tahini to coffee? The short answer: something richer, deeper, and a bit more complicated than you’d expect. Tahini lends a nutty, toasty note that softens coffee’s bitterness without adding cloying sweetness. Some say it adds an “umami” backbone—savory, subtle, and slightly indulgent. Mixed with honey or date syrup, it creates a drink that feels equal parts latte and dessert. If peanut butter and espresso had a sophisticated cousin, this might be it.
What About Texture?
Texture-wise, tahini is famously thick and creamy, and when properly blended into coffee, it transforms the drink into something almost velvety. It adds heft without heaviness, and when frothed with milk or non-dairy alternatives, it feels like an upscale version of your usual morning cup. That said, not all tahini blends equally—cheaper brands can be gritty, and too much can overpower the drink. The best versions strike a balance: silky smooth with just enough body to make it feel luxurious.
Fans vs. Skeptics: Love It or Leave It?
As with any trend that breaks from the norm, opinions are mixed. Some swear by tahini lattes as their new go-to, citing a deeper flavor and lower sweetness than mainstream offerings. Others aren’t sold, calling the mix “muddy” or “oddly savory.” It’s certainly not a drink for the sugar-obsessed. But for those tired of caramel drizzle and pumpkin spice, tahini offers a fresh, complex alternative. And while it might not replace your regular cup of joe, it’s winning hearts as an occasional indulgence.
Beyond the novelty, tahini adds a solid nutritional upgrade to your brew. It’s rich in healthy fats, plant-based protein, calcium, and even iron. That combo means your morning cup can become a more balanced energy source—no sugar crash, less caffeine jitters. It’s the kind of quiet benefit that makes you feel like your indulgence is secretly virtuous.
How to Make It
You don’t have to live near an artisanal café to try this at home. Making tahini coffee is surprisingly easy: brew strong coffee or espresso, add a spoonful of good-quality tahini, mix in sweetener (honey or maple syrup work well), and top with steamed milk or your preferred alternative. Use a blender or milk frother for best texture, and adjust the tahini to taste—about one tablespoon per cup is a good starting point. For iced versions, just chill and serve over ice. It’s experimental, sure—but easy enough for a weekday morning.
When It Works (and When It Doesn’t)
According to professionals like Maman’s Caitlin Burke, tahini pairs best with honey, salt, and a good espresso base. The key is balance—too much sesame, and the drink turns bitter or chalky. Also crucial: emulsification. Use a high-speed blender or electric frother to ensure everything combines smoothly. Without it, you might end up with oil slicks or gritty residue. And while it works well hot or iced, be cautious with cold brews that are already bitter—tahini can amplify those notes in ways you may not enjoy.
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