Dairy-Free Tahini Coffee Banana Smoothie
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- Blender
- Chef's knife
INGREDIENTS
- 2 ripe bananas, fresh or frozen
- 1½ cups plant-based milk
- 1 cup strongly brewed coffee or 2 shots espresso
- 2 tablespoons tahini
- 2 large Medjool dates, pitted
- ¼ teaspoon ground cinnamon
- ½ cup ice
- Pinch of salt
Optional toppings:
- Ground cinnamon
- Plant-based whipped cream
- Shaved dark chocolate
INSTRUCTIONS
- In a blender, combine the bananas, milk, coffee, tahini, dates, cinnamon, ice, and salt. Blend on high until smooth and creamy.
- Divide between two glasses. Top with cinnamon, whipped cream, or shaved chocolate if desired. Serve immediately.
FAQ
What kind of coffee works best in a tahini coffee smoothie?
Strong brewed coffee or espresso shots work best to hold up against the richness of the tahini and bananas. Cold brew concentrate is also a great option if you want a smoother, less acidic coffee flavor. Avoid weak or overly diluted coffee, as it may get lost in the blend. If you’re sensitive to caffeine, use decaf versions of any of the above. For the most balanced result, make sure your coffee is cooled before blending so it doesn’t melt the ice too quickly or thin the smoothie.
Is it necessary to use frozen bananas?
Frozen bananas are not strictly necessary for a tahini coffee smoothie, but they significantly improve the texture. When frozen, bananas act as both a natural thickener and a chilling agent, creating a creamy, milkshake-like consistency without needing much ice. If you use fresh bananas, you’ll likely need to add more ice to compensate, which can dilute the flavor slightly. For best results, peel and freeze your bananas in advance. This also helps ensure a colder, smoother drink with better body and less reliance on additional thickeners.
Can I make this tahini coffee smoothie ahead of time?
You can prepare a tahini coffee smoothie in advance and store it in the refrigerator for up to 24 hours. Keep it in an airtight container and stir or shake well before drinking, as natural separation may occur. For longer storage, freeze the blended smoothie in individual portions and thaw overnight in the fridge or blend again with a splash of milk. However, the flavor and texture are optimal when served immediately after blending, especially when using frozen bananas to enhance the creaminess.
What non-dairy milks work best with tahini coffee smoothies?
Oat milk, almond milk, and soy milk are all good choices for a tahini coffee smoothie. Oat milk has a naturally sweet, creamy texture that pairs well with the bold flavors of tahini and coffee. Almond milk is lighter and nutty, which complements the sesame profile of tahini. Soy milk is higher in protein and has a more neutral taste. Avoid overly thin options like rice milk, which may water down the smoothie. Choose an unsweetened variety if you want to control the sweetness yourself with bananas and dates.
How do I make this tahini coffee smoothie higher in protein?
Add a scoop of your favorite plant-based or whey protein powder—vanilla or unflavored varieties work best. Another option is to add Greek yogurt or silken tofu if you’re not strictly dairy-free or vegan. Unsweetened soy milk also adds more protein compared to almond or oat milk. Adding hemp seeds, chia seeds, or flaxseeds will further increase the protein and add fiber and healthy fats, making the smoothie more filling and balanced overall.
Does tahini coffee work well in warm drinks too?
Tahini coffee works surprisingly well in warm drinks and has become popular in café-style beverages. You can stir a spoonful of tahini into freshly brewed coffee or espresso along with sweetener and warm milk for a rich, nutty flavor. It adds creaminess and depth without the need for dairy. Whisk thoroughly or use a milk frother to fully emulsify the tahini. Some people also enjoy tahini mochas by combining it with cocoa powder.
