"This deceptively simple "milky" iced coffee comes together lickety-split, yielding something very different and very indulgent, very fast. Tahini enriches the drink with its signature goodness, lightening the coffee so it looks positively creamy. Make sure to follow the order I recommend for mixing the ingredients; that way, the tahini won't freeze and stick to the ice cubes. If you like stronger coffee, feel free to add an extra shot of espresso!"

INGREDIENTS 
3 tbsp Seed + Mill Organic Tahini 
1 tbsp maple syrup*
1/2 tsp pure vanilla extract
Dash of kosher salt
3/4 c cold coffee of your choice 
1 c ice** 

STEPS

1. In a large (16oz) jar with a tight-fitting lid or in a cocktail shaker, place the tahini, maple syrup, vanilla, and salt. Add the coffee, seal, and shake for 5 seconds to combine. 

2. Open the jar or shaker, add the ice, reseal, and shake vigorously until the drink is lightened in color and frothy, 10 to 15 seconds. 

3. Pour, along with the ice, into a tall glass.

*You can make a large batch of the tahini and maple syrup using the proportions in the recipe, then add 1/4 c of the tahini-maple syrup to each drink you make.

**If you prefer, you can blast everything in a blender for a more Frappuccino-esque experience.