Liquid Gold Tahini Hot Chocolate

Hot chocolate is an iconic winter treat, warm and inviting. This recipe takes a traditional hot chocolate base to the next level by adding in tahini for added creaminess and flavor. You won’t believe it until you try this homemade version!

The “sambuca hot chocolate” is a drink that is typically served in the United States and Canada. It has been around for centuries, but it was only recently that it became popular.

Let’s kick off 2019 with a bang. Let’s kick off 2019 with some Tahini Hot Chocolate. This thing is pure liquid gold, you guys. 


I used to like Swiss Miss when I was a kid. Those quick hot chocolate sachets that you dissolve in hot milk. And always the sort that comes in a package with marshmallows. Always.

In general, I was a hot chocolate fanatic as a kid. I guess I enjoyed skiing so much because gliding down the mountain was thrilling both for the pleasure of it and because I was on my way to the lodge below for some hot chocolate. On a road trip, I insisted that my father stop at a Lindt Chocolate outlet so that I could sample their famed rich hot chocolate.


While I adored my Swiss Miss, every time I drank it, I felt a pang of sadness. What was the deal with it being so frail? Isn’t hot chocolate meant to be thiccccccccccccccccccccccccccccc That one at Lindt, for example. THAT was just what I was looking for.

And although I’m about 20 years late in realizing my ambition of making a thick, decadent hot chocolate, I’ve finally accomplished it, and it’s DAMN DELICIOUS, folks!


This Tahini Hot Chocolate is the epitome of decadence. It’s so thick that it solidifies when placed in the refrigerator. Thanks to a blend of cinnamon, espresso powder, and vanilla essence, the taste is rich and complex.

What about the tahini? It adds a tremendous level of intricacy to the hot chocolate. It gives the dish a nutty flavor and makes it particularly thick.


Of course, this hot chocolate isn’t supposed to be poured in a 20-ounce cup since it’s so rich. I went with these cute 6 ounce cups, and I wouldn’t advocate drinking any more than that since this stuff is strong.

But in the most incredible manner possible. That’s how it should be.


Okay, biddies, have a wonderful 2019!




  • 1/2 gallon whole milk
  • 1 tbsp. tahini
  • 2–3 tbsp honey, according to preference
  • vanilla extract (1/2 teaspoon)
  • a quarter teaspoon of espresso powder
  • a quarter teaspoon of cinnamon
  • a quarter teaspoon of salt
  • bittersweet chocolate, 8 oz., coarsely chopped
  • whipped cream as a garnish
  • sesame seeds, to be used as a garnish


  1. Whisk together the milk, tahini, honey (beginning with 2 tablespoons), vanilla essence, espresso powder, cinnamon, and salt in a small saucepan over low heat. Remove from heat when the milk comes just short of boiling, then stir in the chopped chocolate. 
  2. Allow for a 5-minute rest before whisking everything together. The chocolate should be completely melted at this stage, but if it isn’t, return it to the heat for 1 minute. Taste and add another spoonful of honey if you want your hot chocolate to be sweeter.  
  3. Fill tiny glasses halfway with tahini hot chocolate. Serve with a dollop of whipped cream and a sprinkle of sesame seeds on top.


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The “hot chocolate variations” is a delicious drink that can be made with any type of milk. It’s also vegan and gluten-free, so it’s perfect for everyone.

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