Honey Tahini Latte
Nutty tahini and floral honey bring a subtle sweet-savory edge to this creamy espresso latte. A pinch of sea salt sharpens the flavors, while toasted sesame seeds add a simple finishing touch.
LEVEL: Easy
YIELD: 1 drink
Ingredients
Honey Tahini Syrup
- ¼ cup honey
- 3 tablespoons well-stirred tahini
- ¼ cup hot water
- ¼ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
For the Latte
- 2 ounces freshly brewed espresso
- ¾ ounce (1½ tablespoons) Honey Tahini Syrup
- 5 ounces whole milk
- Pinch of flaky sea salt
- Toasted sesame seeds, for garnish
Method of Preparation
- Make the syrup: In a small bowl or jar, whisk together the honey, tahini and hot water until smooth and emulsified. Stir in the vanilla and kosher salt. The syrup can be refrigerated in an airtight container for up to 1 week. Stir or shake well before using.
- Build the latte: Add 1½ tablespoons Honey Tahini Syrup to an 8- to 10-ounce mug. Pour the hot espresso from the Wolf Coffee System over the syrup and stir until completely combined.
- Steam or froth the milk until silky and hot, about 140°F to 150°F. Pour over the espresso.
- Finish with a tiny pinch of flaky sea salt and a light sprinkle of toasted sesame seeds. Serve immediately.
Chef Tip: Tahini naturally settles, so always stir it well before measuring. Combining the tahini syrup with the hot espresso first helps create a smooth, creamy drink without separation.
Serving Suggestion: For a slightly stronger sesame flavor, lightly toast the sesame seeds just before serving. The honey tahini latte is also excellent with oat milk; choose a barista-style variety for the best foam.
