Iced Dark Chocolate Sea Salt Raspberry Mocha
1/2 cup fresh raspberries
1 cup milk of choice
1 Tbsp Dark Chocolate Tahini with Sea Salt
2 shots of espresso*
1 cup of ice
Combine raspberries and milk together in a blender and blend for 60 seconds.
In a separate cup, add the espresso and Dark Chocolate Tahini with Sea Salt, mix well.
To a glass, add ice, raspberry milk, and the espresso mixture. Stir, and enjoy!
*Don’t have a machine or moka pot to make espresso? Try this recipe with 1 cup of iced coffee instead.
Recipe & Photography: Katerina Diaz