I perfected an Iced Black Sesame Latte in just five minutes with five ingredients, and I’m revealing the small twist that makes it stand out.

Jump to Recipe

I stumbled into this Iced Black Sesame Latte kinda by accident and now I can’t stop thinking about it. The deep roasted notes from espresso meet that oddball nutty, almost smoky black sesame paste and it makes you pause, like wait what is that flavor?

It feels familiar and weird at the same time, and I love that. This is my take on a sesame latte that refuses to be boring, perfect for when you want something different but not fussy.

If you like bold café drinks that sneak up on you, this one will make you curious enough to try it.

Ingredients

Print Recipe (No Advertisments)

Espresso or cold brew: concentrated caffeine boost, low calories, adds bitter, bright coffee backbone.
Whole milk: creamy fat and protein, fills mouthfeel, adds natural sweetness and richness.
Oat milk: plant based, slightly sweet, adds body and fibre, great for vegan palates.
Black sesame paste: nutty, aromatic, rich in healthy fats and minerals, gives deep umami nuttiness.
Sweetener (syrup or condensed milk): adds sweetness, carbs, and extra creamy calories.
Ice: chills and dilutes, mutes intensity slowly, makes the latte refreshing.
Toasted sesame seeds (optional garnish): crunch, extra fiber and antioxidants, pretty speckles on top.

Ingredient Quantities

2 shots espresso (about 60 ml) chilled or 60 ml strong cold brew

1 cup (240 ml) milk whole or oat milk for creaminess

2 tablespoons (≈30 g) black sesame paste, toasted black sesame ground into a paste

1 to 2 tablespoons (15–30 ml) simple syrup or sweetened condensed milk to taste

1 cup ice cubes (about 120 g)

How to Make this

Print Recipe (No Advertisments)

1. Brew 2 shots espresso about 60 ml or make 60 ml strong cold brew, then chill it in the fridge or an ice bath so it’s cold when you use it.

2. In a small bowl mix 2 tablespoons about 30 g black sesame paste with 1 to 2 tablespoons 15 to 30 ml simple syrup or sweetened condensed milk to taste.

3. Add a splash of warm water or a tablespoon warm milk to the sesame paste to loosen it up, then whisk or use a small blender or milk frother until mostly smooth, don’t worry if it’s a bit grainy.

4. Pour 1 cup 240 ml cold milk (whole or oat) into the sesame mixture and stir or blend until combined and evenly colored.

5. Fill a tall glass with 1 cup ice about 120 g.

6. Pour the sesame milk mixture over the ice, leave a little room at the top.

7. Slowly pour the chilled espresso over the milk so you get a nice swirl or layer, or stir right away if you want it mixed.

8. Taste and adjust sweetness with more simple syrup or condensed milk if needed, garnish with a sprinkle of toasted black sesame seeds or a tiny drizzle of sesame paste if you like.

Equipment Needed

1. Espresso maker, moka pot or any way to make 60 ml strong coffee, chilled afterward
2. Small mixing bowl for the sesame paste
3. Tablespoon (and teaspoon) measuring spoons
4. Kitchen scale or 240 ml measuring cup for milk and paste amounts
5. Whisk or small hand blender / milk frother to smooth the paste
6. Tall serving glass
7. Spoon or small rubber spatula for scraping and stirring
8. Ice tray or ice scoop and a bowl if you wanna do an ice bath to chill the espresso
9. Small saucepan or microwave safe cup to warm a splash of milk or water if needed

FAQ

2 shots espresso (about 60 ml) chilled or 60 ml strong cold brew

1 cup (240 ml) milk whole or oat milk for creaminess

2 tablespoons (≈30 g) black sesame paste, toasted black sesame ground into a paste

1 to 2 tablespoons (15–30 ml) simple syrup or sweetened condensed milk to taste

1 cup ice cubes (about 120 g)

Q: Can I use plain black sesame seeds instead of paste? A: Yes. Toast and grind them into a paste first, or grind very fine and blend with a bit of hot liquid to emulsify, otherwise it may be gritty.

Q: Will this work with non-dairy milks? A: Absolutely. Oat or soy give the creamiest texture, almond is fine but lighter, and coconut will add its own flavor.

Q: How sweet should it be? A: Start with 1 tablespoon of syrup or condensed milk, taste, then add more if you like it sweeter. Black sesame is bold so it balances well with moderate sweetness.

Q: Can I make it ahead? A: Make the sesame-milk mix ahead and refrigerate up to 3 days. Add ice and espresso right before serving for best texture.

Q: Any tricks to keep it smooth not gritty? A: Toast seeds well, grind very fine, use a blender and warm tiny bit of liquid to loosen paste. Strain if needed.

Q: Can I heat this into a hot latte? A: Yes just warm the sesame-milk gently on the stove and whisk in hot espresso. Don’t boil, it can scald the milk and change the flavor.

Iced Black Sesame Latte Recipe Substitutions and Variations

Espresso (2 shots / 60 ml): try 60 ml strong cold brew, 1 heaping tsp instant espresso dissolved in 60 ml water and cooled, or a concentrated Moka or AeroPress brew if you don’t have an espresso machine.
Milk (1 cup): swap whole or oat for almond milk for a lighter nutty note, soy milk for better froth and protein, or full-fat coconut milk for extra creaminess and a hint of tropical flavor.
Black sesame paste (2 tbsp): if you cant find black sesame paste use toasted white sesame tahini plus 1 tsp black sesame powder, or 1 tbsp finely ground roasted black sesame seeds mixed with a little neutral oil or warm water to form a paste; store-bought black sesame powder whisked with hot water also works.
Sweetener (1–2 tbsp simple syrup or sweetened condensed milk): use maple syrup or agave nectar for a vegan option, honey if you dont mind animal products, or sweetened condensed coconut milk or brown sugar syrup for a deeper caramel like sweetness.

Pro Tips

1. Warm a tablespoon of milk or water before working the sesame paste, then blitz it with an immersion blender or milk frother. If it still feels gritty, press the mix through a fine mesh strainer for a much smoother mouthfeel.

2. Toast the sesame seeds a little longer than you think you need to for a deeper, almost caramelized flavor. Add a tiny pinch of flaky sea salt to the mix to make the sesame notes pop.

3. Make ice from leftover espresso or cold brew to avoid watering the drink down as it melts. That keeps the flavor bold from first sip to last.

4. When layering the coffee over the sesame milk, pour slowly over the back of a spoon or down the glass wall to preserve a pretty swirl and delayed mixing if you want that visual effect.

5. Store extra black sesame paste in a small jar covered with a thin layer of neutral oil to prevent drying. Use a high‑fat milk or barista oat milk for a creamier texture and better mouthfeel.