We wanted to make this beautiful dairy-free milk after trying the black sesame milk we bought at the store! After learning that sesame seeds contain iron, calcium, and Magnesium.
It is easy to prepare, as it only requires three ingredients. Let’s get started!
Black Sesame Seeds: Their Origins
Since ancient times, black sesame seeds have been a staple in Asian cuisine. They are sprinkled over rice and look so beautiful! You can find them sprinkled on rice (so beautiful! ) or in a Chinese rice ball called tangyuan. Also, they’re used to make a Cantonese soup dessert made from rice, sugar, and water. The black seeds are becoming more and more popular. We’re now seeing them in everything, from ice cream to gelato to milk.
Sesame Milk: How to make it
First, soak the seeds in warm water for 30 minutes. This softens them and makes them more digestible.
The seeds are strained using a fine mesh sieve and then added to the blender.
Sesame seeds are blended with water, sea salt, and pitted dates for approximately 1 minute.
Salt adds flavor, trace minerals, and sweetness. Dates add a little sweetness.
You can also add maple syrup and vanilla (both optionally) to enhance the sweetness and flavor.
The mixture is squeezed into a bowl using a nut-milk bag.
The result? Nutrient-rich, dreamy sesame milk.
Ingredients
- Black sesame seeds: 3/4 cup (soaked for 30 minutes in warm water).
- 2 pinches sea salt or pink Himalayan salt, divided
- Four cups of filtered water
- One Medjool date, pitted
- 1 tsp vanilla extract (optional)
- 1 tbsp maple sugar for sweetness ( optional ).
Instructions
- Add black sesame and a pinch of salt to a medium bowl. Cover with warm water, and let sit for 30 min.
- Sesame seeds should be drained and rinsed through a fine mesh sieve. Add filtered water to a high-speed blender, along with a pinch of salt, date (optional), vanilla (optional), maple syrup (optional), etc. Blend on high speed for about 1-2 minutes.
- Pour the contents of your blender into a bowl using a bag for nut milk.
- You can either eat it immediately or store it in a glass jar. Keeps in the fridge for 3-4 days or the freezer for up to 1 month.
- The pulp leftover can be dehydrated and added into baked goods or composted.