This tahini hot chocolate is a warming winter treat and a nourishing alternative to coffee. Rich, creamy tahini pairs with cacao, maple syrup, cinnamon, and cardamom for a satisfying drink that feels grounding without being overly sweet. If cacao feels too stimulating, swap it for carob for a naturally sweet, mellow alternative that is free of caffeine and theobromine. If you’re watching your blood sugar, try boiling 2 dates instead of maple syrup for a lower glycemic sweetener. Sip warm for a cozy drink on a cold day.
PREP: 2 minutes | COOK: 5 minutes | YIELD: 2 servings
Ingredients
2 cups organic whole milk or non-dairy milk of choice
2 tablespoons tahini
1 tablespoon raw cacao powder or carob powder
1–2 tablespoons maple syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
Instructions
Warm the milk in a small saucepan over medium-low heat until hot but not boiling, if using non-dairy milk. If using whole milk, bring to a low boil and cook for 3-5 minutes. Transfer to a high-speed blender and add the tahini, cacao or carob, maple syrup, cinnamon, and cardamom. Blend until smooth and frothy, then divide between two cups and serve warm.
Cooking Notes
Choose Cacao or Carob: Cacao can feel stimulating for some people, particularly when the nervous system is already sensitive. Carob offers a naturally sweet, rich alternative without the caffeine or stimulating effects.
A Note on Sweeteners: Start with 1 tablespoon of maple syrup and add more to taste. I also like to use dates for a lower glycemic option, boil 2 whole pitted dates with the milk and blend.
Dosha Notes
V: Opt for carob instead of cacao if you’re feeling overstimulated
P: Opt for carob, it’s less heating
K: Reduce tahini for a lighter drink
Nutrition
(Per serving)
Calories: 240 kcal
Protein: 10 g
Fat: 14 g
Carbs: 22 g
Sugar: 18 g
Fiber: 2.5 g
Shop Kitchen Essentials
Tahini
Cacao Powder
Ground Cinnamon
Ground Cardamom
