Goldie’s Tehina Shakes are unlike anything we’ve ever tasted before. Soom Tahini lends its nutty flavor into this gratifying sweet shake that’s anything but your typical milkshake. Made vegan and naturally dairy-free, this creamy, decadent drink has been a runaway hit since the inception of Michael Solomonov’s and Steven Cook’s Goldie in April 2017. Now you can make them at home, too!
Goldie’s Tehina Shakes are unlike anything we’ve ever tasted before. Soom Tahini lends its nutty flavor into this gratifying sweet shake that’s anything but your typical milkshake. Made vegan and naturally dairy-free, this creamy, decadent drink has been a runaway hit since the inception of Michael Solomonov’s and Steven Cook’s Goldie in April 2017. Now you can make them at home, too!
¼ cup of your favorite flavored syrup or Turkish Coffee Syrup (recipe below)
Optional: chopped chocolate with fresh mint or other toppings
Turkish Coffee Syrup
2 cups water
6 Tbsp Turkish coffee
6 Tbsp regular ground coffee
6 Tbsp sugar
¾ tsp ground cardamom
¼ tsp kosher salt
Directions
Combine the Soom Tahini, sugar, kosher salt, and plain unsweetened almond milk in a blender. Process until smooth. Pour the mixture into ice cube trays (you’ll need three standard-size trays) and freeze overnight.
The next day, pop the tahini ice cubes out of the trays into the blender. Pour in a little more almond milk to get the blender started and blend just until the ice cubes are completely broken down and the mixture thickens.
Add your favorite flavored syrup or Turkish Coffee Syrup (recipe below) and blend for a few more seconds. Taste and add a bit more syrup if you like.
Pour the milkshake into glasses and serve immediately, with optional toppings like chopped chocolate with fresh mint.
Turkish Coffee Syrup
Combine the water, Turkish coffee, regular ground coffee, sugar, ground cardamom, and kosher salt in a medium saucepan over medium-high heat.
Bring to a boil, remove the pan from the heat, and let steep for 30 minutes.
Place a coffee filter inside a fine-mesh sleeve and set it over a jar. Strain the syrup into the jar.
The syrup will keep, refrigerated, for up to 1 month.
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