Description
After seeing dozens of videos about Maman Bakery’s Salted Tahini Honeycomb Latte, I finally caved and made my own. I’m a long plane ride away from NYC, so recreating it was really the only option. This is one of those viral recipes that’s actually worth the hype.
Ingredients
Units
Scale
- 2 shots espresso
- 2 tbsp tahini
- 1 tbsp honey
- a pinch of salt
- 1 cup milk of choice
- optional: ice, honeycomb, toasted sesame seeds
Instructions
- Brew the espresso. Brew your espresso shots using your preferred coffee tool. Set aside to cool if planning on making an iced latte.
- Blend the milk and remaining ingredients. Using a personal sized blender or immersion blender, blend together the tahini, honey, salt, and milk to get everything evenly combined and frothy. Steam if planning on making a hot latte.
- Combine and garnish. Add the frothed milk to a cup or mug (over ice if desired) then top with the espresso. Add any desired optional toppings like toasted sesame seeds or a piece of honeycomb.
Notes
- adjust the quantity of tahini, honey, and salt according to your preferences