Drinks · Part 1 of 3: Ingredients
Salted Date Caramel Tahini Espresso Cream Shake
- Prep
- Cook
- Total
- Serves
- 2
This salted date caramel tahini espresso cream shake is a decadent, coffee-shop-style treat you can make in minutes.
Sweet Medjool dates and frozen banana create a naturally thick, caramel-like base, while roasted tahini adds a nutty depth that pairs beautifully with cold brew espresso. Finished with whipped cream and milk chocolate curls, every sip is rich, creamy, and satisfyingly coffee-forward.
Combine the deep, roasty flavor of cold brew with the caramel sweetness of dates and the nutty richness of tahini, and you get a shake that feels indulgent yet surprisingly simple. The frozen banana gives it a thick, frosty texture without any ice, while heavy cream adds a luxurious mouthfeel.
Ingredients
- 6 pitted Medjool dates, diced
- 1/4 cup toasted walnuts, chopped
- 2 oz milk chocolate (from a solid block), grated into curls
- 1 frozen banana, peeled and sliced
- 2 tbsp roasted tahini
- 1/2 cup cold brew espresso
- 1/2 cup heavy cream
For topping
- whipped cream, for topping, to taste
- milk chocolate curls, for topping, to taste
Why this recipe works
The combination of Medjool dates and frozen banana provides natural sweetness and a thick, creamy body. Dates are intensely sweet with a caramel-like flavor, and when blended, they break down into a smooth paste that coats the other ingredients.
The frozen banana adds frostiness and a subtle tropical note that balances the bitterness of the coffee.
Roasted tahini is the secret to the shake's nutty, savory depth. Unlike raw tahini, roasted tahini has a deeper, more complex flavor that stands up to the espresso and dates.
The heavy cream helps everything emulsify into a velvety, shake-like consistency, while the cold brew provides a bold coffee kick without extra water, keeping the shake thick and concentrated.
Notes and substitutions
Choose very ripe, soft Medjool dates for the best caramel flavor and easy blending. If your dates are dry, soak them in hot water for 10 minutes, then drain before using. Frozen banana should be peeled and sliced before freezing to make blending easier.
For the chocolate curls, use a good-quality milk chocolate bar and grate it on the large holes of a box grater. If the chocolate is too soft, chill it for 15 minutes first.
A glass blender pitcher is ideal for seeing the consistency, but any blender works. If using a personal blender, you may need to blend in batches.
- roasted tahini: regular tahini (not roasted) for a milder sesame flavor, or sunflower seed butter for a nut-free option
- cold brew espresso: strong brewed coffee, cooled, or decaf cold brew
- heavy cream: half-and-half for a lighter shake, or canned coconut cream for a dairy-free version
- milk chocolate: dark chocolate or vegan chocolate, if preferred
Equipment
- Box grater
- Cutting board
- Chef's knife
- Glass blender pitcher
- Blender
- Crystal glass or serving glasses