Golden Tehina Shakes

 

I got this recipe from Soom, though it is originally from Israeli Soul by Michael Solomonov and Stephen Cook and it is served at Goldie’s in Pennsylvania. Honestly, I was just interested in a vegan shake with tahini, and I knew the Little Prince would like it because he likes coffee flavors in desserts!

You do need a bit of planning to make this, since you have to make coffee syrup and also freeze the shake mixture ahead of time. Note that this makes too much coffee syrup for a single recipe, so I froze the rest in an ice cube tray and plan to use it to make more shakes when the weather gets warmer.

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

For the Goldie Tehina shakes
½ cup Soom Premium Tahini (or your favorite brand)
½ cup sugar
½ tsp. kosher salt
3 cups plain unsweetened almond milk
¼ cup of Turkish coffee syrup (or your favorite flavored syrup)
optional: chopped chocolate or other toppings


For the Turkish coffee syrup
Combine the water, Turkish coffee, regular ground coffee, sugar, ground cardamom, and kosher salt 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 sleeve and set it over a jar. Strain the syrup into the jar.

The syrup will keep, refrigerated, for up to 1 month.

For the Goldie Tehina shakes
Combine the Soom tahini, sugar, kosher salt, and plain unsweetened 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.

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, with optional toppings like chopped chocolate.