Vegan Mocha Tahini Milkshake from above

Vegan Mocha Tahini Milkshake

Think of this Tahini Mocha Milkshake as a template for a flavored coffee drink, as there are three different ways to serve it to choose from. I like to use Soom tahini in this recipe.

Course Drinks
Cuisine American
Yields 1 serving (3/4 cup)
Author Fran Costigan


  • 2 ounces espresso, decaf is fine
  • 2 tablespoons Dutch-process cocoa
  • 2 tablespoons tahini (I use Soom)
  • 2 tablespoons plant milk, (almond, cashew, macadamia, or soy)
  • 2 tablespoons pure maple syrup or agave nectar (start with less and you decide)
  • 2 ice cubes


  1. Whisk the still warm espresso, with the cocoa powder and tahini in a glass until you’ve got a smooth paste.
  2. Mix in the maple or agave, and add the plant milk.

Now you have a choice:

  1. Whisk all the ingredients together in a glass, add the ice cubes, and drink enjoy.

  2. Pour the ingredients into a blender with the ice cubes, pour into a glass and enjoy.

  3. Or, blend it with the ice cubes, per number 2, then pour into a glass and refrigerate for an hour or until it’s really cold. You will be rewarded with a thick and creamy milkshake.

Recipe Notes

Optional: Add 2-3 tsp coffee flavor liqueur such as Kahlua per serving.