Tahini has pretty much been my main obsessions for the past year. Interestingly, while I grew up in a country where tahini is a staple (Greece), I rarely ate it growing up. It’s not that I didn’t like it, I just didn’t know what to do with it. Greeks usually slather it on bread or cookies, which for me is a killer (way too dry). There’s also a Middle-Eastern treat called “halva” that is very popular in Greece, but that’s also on the dry side.
Now it’s worth mentioning that way before spreads and nut/seed butters were a “thing”, you could find honey and chocolate flavored tahini in pretty much any Greek grocery store. A few times I did get the flavored variety and ate it by the spoon-full, but it never became a recurring presence in my pantry.
Since going low-carb, however I rediscovered the beauty of tahini, first in baking (adds so much moisture and fluff!), then in fat bombs (any fellow phat fudge addicts out there?!) and now in drinks! In fact, for the past several months I’ve been going through a jar of tahini every couple of weeks, adding it to anything from salad dressings, to muffins to my morning matcha-latte. Good tahini is rich, slightly nutty and smoother than almond or coconut butter, making it a perfect addition to warm drinks, where grittier textures will often sink to the bottom.
It’s also a fantastic source of minerals (magnesium, phosphorus, zinc, copper, and manganese), amino acids, and omega-3 fatty acids. Plus, it doesn’t hurt that at Trader Joe’s you can get a whole jar of organic tahini for less than $3.50!
If you’re looking for a filling, nutritious and deliciously heartwarming drink for these chilly fall nights, look no further!
1 generous serving
Note: click on the links below to see what products I used
- 2 cups filtered water
- 1 scoop collagen peptides
- 2 tbsp tahini (I used Trader Joe’s)
- 1tbsp ghee (replace with cacao butter or coconut oil for dairy-free)
- 3 tbsp coconut milk
- 1 heaping tbsp organic cocoa powder
- 1/2 tsp reishi mushroom powder (optional)
- 1 pinch cardamom (optional)
- 10-14 drops liquid stevia
- 1 tsp dried rose petals (optional)
- Heat water and coconut milk in small pot.
- Add collagen, cocoa powder and reishi powder (if using) and stir until dissolved. Make sure the water isn’t boiling temperature, or it could create lumps.
- Stir in tahini and ghee (or cocoa butter or coconut oil) until melted.
- Add cardamon (if using) and stevia to taste.
- Use a handheld milk frother and whisk until frothy.*
- Pour into your favorite mug, top with rose petals and enjoy!
* If you don’t have a handheld frother you can also use a standard blender like a Ninja or Vitamix. Just add the drink to the blender and blend in low mode for 10 seconds. Just make sure it’s not boiling when you pour it into the blender or it could explode!