Salted Caramel Tahini Protein Coffee

This easy iced protein coffee recipe is made with homemade salted tahini caramel and plant-based protein for the best way to start your day. It’s ideal as a pre-workout drink to help you fuel up or for anyone who doesn’t like a heavy breakfast, but who also doesn’t want just coffee.

Why Protein Coffee?

A few months ago, I came across a few interviews with Dr. Stacy Sims, a researcher, scientist, and expert on female physiology and training (who, it turns out, also happens to be plant-based.) In her books and interviews, she often points out how much of the research regarding exercise and exercise nutrition (including practices like intermittent fasting) have been conducted predominantly on men.

If the topics of exercise and exercise nutrition interest you, I highly recommend checking out her work! One thing she frequently mentions is “protein coffee”, which essentially means adding protein (in the form of protein powder, for instance) to your coffee to ensure you get enough protein first thing in the morning. I now love making a protein coffee before my morning walk and eat a larger breakfast a bit later.

I also love that Stacy encourages people to include carbs, stressing how we need both (I love carbs, so this definitely resonates.) This Salted Caramel Tahini Protein Coffee recipe includes protein, carbs & healthy fats, making it a great satiating and balanced way to start your mornings. If you’d like to learn a bit more about protein coffee, check out this short video in which Dr. Stacy Sims talks about it and other ways to ensure you get enough protein. In this video, she talks about aiming for 15 grams of protein and 30 grams of carbs to fuel up before a cardio workout. That is the exact ratio I aimed for with this protein coffee.

Ingredient Notes & Substitutions

The following is an overview of the ingredients you’ll need to make this protein recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.

• For the espresso: I like making my own with a moka pot. You can use any caffeinated or decaffeinated espresso you’d like, or replace it with an alternative of your choice (such as mushroom coffee.)

• For the salted tahini caramel: this is based on a recipe from my first cookbook and is super simple. All you need is some coconut palm sugar, water, tahini, and flakey sea salt. Instead of coconut palm sugar, you can use brown sugar or maple syrup. Instead of making your own caramel sauce, you can use store-bought vegan caramel sauce (I like this one from Nature’s Charm.)

• For the protein milk: to make the protein milk, you’ll need to mix plant milk with a plant-based protein powder. I used unsweetened almond milk and vanilla bean protein powder (see the one I recommend in the next section.) Instead of almond milk, you can use oat milk, soy milk, pea milk, sesame milk, rice milk, coconut milk, cashew milk, or any other plant milk you like (I recently made this macadamia cashew milk that would pair well with this recipe, for instance.)

How to Make This Recipe (Step by Step)

The following is a step-by-step overview of how to make this recipe. For a recap, be sure to check out the recipe card below.

Make The Espresso

Start by making the espresso (decaf or not) using either an espresso machine or an espresso pot such as a moka pot (my personal favorite as it’s an inexpensive alternative to an espresso machine.) Set aside. Tip: You can also make this in advance the night before and store the cooled espresso in the fridge.

Make the Salted Tahini Caramel

Add the coconut palm sugar and water to a small saucepan.

Mix, then heat over medium-high heat and don’t stir while the mixture is heating up.

Bring to a boil. When the mixture starts bubbling, cook for another 20-30 seconds, then remove from the heat.

Add the tahini to the pot.

Using a whisk, mix until you get a smooth consistency and a uniform caramel color.

TIP: if you’re using a nonstick saucepan, be sure to use a silicone whisk in order not to damage the saucepan.

Lastly, fold in the flakey sea salt using either the same whisk or a spatula (a spatula will make it easier to transfer all of the caramel to the glass later on.)

Mix the Plant Milk and Plant Protein Powder

Next, mix the plant milk and plant protein powder. I used a milk frother to do this, but you can also use a blender.

TIP: You can, of course, blend the entire drink (the protein powder, plant milk, caramel & espresso), then pour it over ice cubes.

Add the Salted Tahini Caramel to the Glass/Jar

For the next step, you’ll need ice cubes and a milk frother (only if you want to create the same layered effect as shown in the images below.)

To get a layered effect, take a milk frother, dip it into the caramel, then lift it about 1/2 – 1 inch, turn it on without moving it, then turn off again after a couple of seconds (watch the video above for visual instructions.)

Add ice cubes to the glass.

Bring it All Together

Pour the protein milk mix into the glass, followed by the espresso.

Enjoy Your Protein Coffee!

Use a reusable straw or a spoon to mix, then enjoy your protein coffee!

How to Adapt/Change the Macros of This Protein Coffee Recipe

As mentioned at the beginning of this post, this protein coffee includes the ratios recommended by Dr. Stacy Sims for a pre cardio workout (15g+ of protein plus 30g of carbs.) Here’s how you can adapt it to suit your individual needs/preferences.

• Increase the amount of protein: to increase the amount of protein, you can either swap the almond milk for soy or pea milk and/or increase the amount of protein powder used.
• Reduce the amount of carbs: the carbohydrates in this protein coffee come mostly from the coconut palm sugar. You can either reduce the amount of salted tahini caramel used or omit it entirely and use a sweetener like stevia (Note: some people prefer not consuming stevia even though it’s FDA approved and generally considered safe. I’d recommend doing your own research (by consulting studies, for instance) and drawing your own conclusions. I personally use it occasionally, but my go to sweeteners are maple syrup and coconut palm sugar) mixed with vegan caramel or vanilla flavoring.

Frequently Asked Questions

If you have any questions that aren’t answered below, be sure to leave a comment and I’ll get back to you asap!

Recipe Card

Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.