Ingredients
Units
Scale
- ½ cup tahini
- ½ cup sugar
- ½ tsp kosher salt
- 3 cups plain unsweetened almond milk + more as needed
- whipped coconut milk or halva (optional)
- ¼ cup Turkish coffee syrup (below)
For the Turkish coffee syrup:
- 2 cups water
- 6 Tbsp Turkish coffee
- 6 Tbsp regular ground coffee
- 6 Tbsp sugar
- ¾ tsp ground cardamom
- ¼ tsp kosher salt
Instructions
- Combine the tahini, 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.
- To make the Turkish coffee syrup: Combine all the ingredients 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 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 Turkish coffee syrup and blend for a few more seconds. Taste and add a bit more syrup if you like.
- Pour the milkshake into glasses and serve immediately, topped with coconut whip or halva, or with chopped chocolate and fresh mint.
Notes
The Turkish coffee syrup will keep, refrigerated, for up to 1 month.
- Prep Time: 5 minutes + overnight
- Cook Time: 5 minutes
- Category: Dessert
- Method: Quick
- Cuisine: Vegan