Add all of the ingredients to a glass with ice and stir briefly. Top with the tahini whipped cream and sprinkle with white and black sesame seeds.
Tahini Whipped CreamCombine 6 oz. of sesame syrup, 6 oz. of full-fat coconut milk, and 7 1/2 oz. of Coco Lopez in a blender and blend on medium power. Chill. Whip by hand until soft peaks form or nitro charge in an iSi cream whipper.
Sesame SyrupCombine 1 cup of turbinado sugar, 1 cup of hot water, and 1/2 cup of tahini in a blender and blend well on medium power. Chill. Will keep for a week in the refrigerator.
