Salted Date Caramel Tahini Espresso Shake for a Rich, Creamy Treat Tips, FAQ & printable recipe

Tips for success

Freeze the glass for about ten minutes before pouring. A cold glass keeps the shake thick and helps the whipped cream hold its swirls for longer. Pouring slowly down the side also prevents the shake from splashing onto the rim before the garnish goes on.

Taste the shake before you add the garnishes. Dates vary in sweetness, so you may want a little more espresso for bitterness or a splash of milk to loosen the blend. Adjust gently, blending for a few seconds at a time, until the flavor and texture feel balanced.

Variations

• Vanilla Date Shake: Add half a teaspoon of pure vanilla extract to the blender with the milk and cream. The vanilla softens the coffee bitterness and makes the date flavor feel rounder and more dessert-like in every sip.
• Chocolate Espresso Version: Add one tablespoon of unsweetened cocoa powder to the blender with the espresso. This deepens the chocolate note and pairs well with the grated dark chocolate garnish on top of the whipped cream.
• Almond Butter Swap: Replace the tahini with an equal amount of smooth almond butter for a slightly sweeter, nuttier shake. Use the same walnut garnish, or swap the walnuts for toasted almonds to keep the flavors matching.
• Less Coffee, Milder Shake: Reduce the espresso to a quarter cup and add an extra quarter cup of milk. This keeps the coffee flavor gentle, which suits guests who prefer a sweeter, softer dessert drink with the same caramel finish.

Storage and make-ahead

Fridge

Keep the blended shake in a sealed container in the refrigerator for up to one day, and stir well before serving.

This shake is best served fresh, while it is thick and cold. If you need to store it, pour the blended shake into a sealed container and keep it in the refrigerator for up to one day. Keep the whipped cream, the date caramel and the grated chocolate separate until serving.

Whipped cream loses its shape over time, so pipe it only when you are ready to serve. Shake or stir the blended base well before pouring, because it may separate slightly while it rests.

You can prepare several parts of this shake in advance to save time. Pit the dates, slice the banana and store the slices in an airtight container in the refrigerator, where they stay fresh for a day. Make the date caramel ahead and keep it covered in the refrigerator.

Grate the dark chocolate and store the curls in a sealed container in a cool place. Cool the espresso completely before you use it. On the day you serve, blend the base in one go, then add the whipped cream and garnishes just before the glass goes to the table.

Serving ideas

Serve the shake right away in a tall, chilled glass with a wide straw or a long spoon. Let the first sip include a little of the whipped cream and caramel, so each taste carries the sweetness, the coffee note and the salt.

It works well as an after-dinner drink, a dessert in place of a sweet course, or an afternoon treat with a plate of plain cookies.

Pair the shake with simple foods that do not compete with its rich flavor. Shortbread, plain butter cookies or a lightly salted nut mix all complement the caramel and tahini.

Because the shake is thick and sweet, a small portion is usually enough, so consider sharing a glass between two people when you serve it as part of a larger meal.

Frequently asked questions

Recipe card

Salted Date Caramel Tahini Espresso Shake for a Rich, Creamy Treat

Prep 20 minCook 0 minTotal 20 minServes 2

Ingredients

• 6 soft Medjool dates, pitted
• 1 ripe banana, sliced into rounds
• 2 tbsp tahini
• 1/2 cup cooled espresso or strong brewed coffee
• 1 cup whole milk
• 1 cup ice cubes
• 1/4 cup heavy cream
• 2 tbsp walnuts, chopped
• 1 oz dark chocolate, grated into curls and shavings
• 1/2 cup whipped cream, piped from a bag
• 2 tbsp date caramel, store-bought or made ahead
• flaky sea salt, for serving

Instructions

1. Pit the soft Medjool dates and arrange them on a wooden cutting board. Slice the ripe banana into rounds. Set out the walnuts and the tahini so everything is ready to blend.
2. Hold the dark chocolate over the board and grate it with a box grater. Let the fine curls and shavings fall onto the board so they are ready for the garnish.
3. Add the banana slices, dates, tahini, cooled espresso, milk, ice and heavy cream to the glass blender jug. Blend until smooth and creamy, with no visible chunks of banana or date.
4. Pour the thick shake into a tall textured glass. Pipe the whipped cream from a bag in swirls over the top, letting it sit on the surface of the shake.
5. Drizzle the date caramel down the sides of the glass. Sprinkle the chopped walnuts, the grated dark chocolate and a pinch of flaky sea salt over the rim and the surface.
6. Serve the shake immediately with a wide straw or spoon. Stir gently before each sip so the caramel and chocolate blend into the cream.

Contains: milk, tree nuts, sesame

Estimated nutrition per serving

Calories

520

Protein

10 g

Carbohydrates

78 g

Fat

20 g

Fiber

5 g

Sugar

60 g

Sodium

180 mg

Automatic estimate from the ingredient list, not laboratory-verified.