Halva Latte (Homemade Tahini Coffee Creamer)
This sweet, creamy halva latte might just be the most delicious coffee I’ve ever had. The homemade honey-tahini creamer, made with just 3 ingredients, can be made ahead and kept in the fridge so you can indulge whenever you’re craving a cup of coziness.
What you’ll love about this recipe:
- Batch Creamer Recipe: Instead of making a single latte, this recipe yields 12 servings of delicious halva-inspired creamer to help you save time in the morning.
- Velvety Smooth: Tahini adds so much body to this latte for a luxurious mouthfeel.
- Made with 3 simple ingredients (plus espresso): The flavored creamer is made with just 3 simple, natural ingredients that are already staples in many kitchens.
Discover this Uniquely Delicious Halva Latte
Have you ever tried halva? It’s a Middle Eastern candy made from ground sesame seeds. It has a texture similar to fudge and it’s AMAZING. It’s sweet and nutty and earthy and really unlike anything else.
I’m not sure exactly where I got the idea to make a latte inspired by those flavors, but let me tell you this is one of the best — if not THE best — coffees I’ve ever had.
It has a rich, sesame forward flavor with just a hint of sunny sweetness from a touch of honey and a slight earthiness from ground cinnamon. One sip immediately brought back a flood of memories of sharing halva with my mom when I was kid. It literally tastes like halva in liquid form, with the added bonus of espresso. It’s my new favorite way to bring a bit of coziness to my morning (or afternoon, or whenever I need a pick-me-up!)
Instead of creating this recipe to make a single serving, I developed a coffee creamer that you can make ahead of time and keep in the fridge. It’s faster and easier in the morning that way, plus it means you don’t need to measure or dirty any additional dishes. Add as much or as little of the halva-inspired creamer to your latte or a cup of coffee, and indulge in a sweet morning routine.
Ingredient Tips and Tricks
About the milk: For this method, I was inspired by a local coffee shop that makes its own flavored coffee syrups with an oat milk base. Adding milk to the syrup thins it out a little, so it’s easy to pour. And using a plant-based milk instead of dairy milk means it keeps longer in the fridge. I use unsweetened almond milk, which is a staple in my fridge, but you can use any non-dairy milk that you have on hand. Just be sure to use an unsweetened version, since we’ll also be adding honey.
About the tahini: Be sure to check your label and make sure you’re using pure tahini, not a tahini dressing or sauce. The ingredient label should only list sesame seeds. This is super important because if you accidentally grab a tahini sauce it will have other ingredients like garlic and I don’t know anyone who wants that in their coffee!
Whoever the person was who thought to package tahini in a squeeze bottle is my hero. It makes it so easy to serve and to measure! Since discovering it packaged like this, I haven’t bought it any other way. If you have the more traditional tub and find that it’s separating or hard to measure out, try warming it slightly, then mix it very well to reincorporate the oils.
Blending the ingredients
I use a handheld milk frother to combine the ingredients until they’re smooth. This also incorporates some air into the liquid, increasing it’s volume and making it more stable and less prone to seperating in the fridge.
Just be careful because it can easily foam up and overflow from your jar while you’re frothing!
These frothers are great if you like to make coffeeshop drinks at home, but if you don’t have one you can also use an immersion blender or a small food processor to get everything combined.
A whisk will work in a pinch, but prepare yourself for an arm workout!
Frequently asked questions
Yes! Use any unsweetened plant-based milk to make the creamer. That way it will keep longer in the fridge. But when you’re preparing your latte you can definitely use dairy milk if you prefer. I frequently mix and match!
For the creamer, my favorite milk to use is unsweetened almond, followed by unsweetened oat and then unsweetened cashew. Coconut milk is ok, but does impart more of it’s own flavor into the drink.
Strong brewed coffee or instant espresso with hot water can be used. I also really love using javee coffee concentrate!
This creamer is also great in a cup of regular drip coffee — no need to add any additional milk.
Yes, I love the coziness of this as a hot latte but it’s also super delicious served over ice.
I really enjoy the way the flavors of the honey and tahini play off each other, but you can swap the honey for pure maple syrup.
Other recipes you might like:
- Irish Cream Cold Brew Recipe (Starbucks Copycat)
- Pumpkin Cold Foam
- French Press Cold Brew
- Apple Butter Latte
- Peanut Butter Latte
Halva Latte (Homemade Tahini Coffee Creamer)
Ingredients
For the honey tahini creamer
- 1 cup unsweetened almond milk
- ⅓ cup tahini
- 3 tablespoons honey
For the latte
- 1 shot brewed espresso
- 1 cup milk of your choice
- ground cinnamon optional
Instructions
For the creamer:
- In a bowl or jar, whisk together the almond milk, tahini, and honey until thoroughly combined. The mixture will be slightly thick and frothy, with an intense halva flavor.
- Cover and keep in the refrigerator for up to 2 weeks.
To make a halva latte:
- In a mug, combine 1 shot of espresso with 2 tablespoons of the honey-tahini creamer.
- To with steamed milk of your choice for a hot latte, or pout over ice and top with cold milk for an iced latte. Stir gently to combine.
