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 a conventional milkshake. Made vegan and naturally dairy-free, this creamy, sweet, rich, decadent, and satisfying 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!
TEHINA SHAKES is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
TURKISH COFFEE SYRUP is excerpted from ISRAELI SOUL © 2018 by Michael Solomonov and Steven Cook. Photography © 2018 by Michael Persico. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.
Goldie Tehina Shakes
- 1/2 cup Soom Tahini
- 1/2 cup sugar
- 1/2 tsp kosher salt
- 3 cups plain unsweetened almond milk
- 1/4 cup of your favorite flavored syrup or Turkish Coffee Syrup (recipe below)
- Optional: chopped chocolate with fresh mint or other toppings
- 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
Makes 1½ to 2 cups
- 2 cups water
- 6 tbsp Turkish coffee
- 6 tbsp regular ground coffee
- 6 tbsp sugar
- ¾ tsp ground cardamom
- ¼ tsp kosher salt
- 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.