Name: Tahinicchino Smoothie
Yield: Serves 2
Ingredients: 1 cup ice; 1 ripe banana, peeled and halved crosswise; 2 tablespoons tahini; 1 tablespoon instant espresso powder; 1 tablespoon honey; Pinch table salt; 1 cup dairy or plant-based milk, plus extra as needed; 1 cup water; ½ teaspoon vanilla extract

Why This Recipe Works

Tahini is made from ground sesame seeds and resembles peanut butter but has a looser texture. Like peanut butter, tahini lends nutty smoothness and paired perfectly with body-giving banana as a result. For a sweetener, honey has such concentrated flavor that we needed only 1 tablespoon for its floral-earthy flavor to meld with the tahini. When looking for our coffee element, cold brew and shots of espresso worked, but we loved the ease of instant espresso. Adding a splash of vanilla gave the perception of sweetness without sugar, while a pinch of salt tempered the bitterness of the coffee and enhanced the smoothie's overall flavor. Using half milk and half water as our liquid component rounded out the coffee drink profile by giving it a milkier, richer taste. When blending, 60 seconds was enough to combine the smoothie, but 90 seconds meant that it did not separate while sitting, and it gave us an extra foamy texture, reminiscent of a cappuccino.

Instructions

In order listed, add all ingredients to blender and process on low speed until mixture is combined but still coarse in texture, about 10 seconds, scraping down sides of blender jar as needed. Gradually increase speed to high and process until completely smooth, about 90 seconds. Adjust consistency with extra milk as needed. Serve.