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Black Sesame Milk: Benefits, Recipe, and Nutritional Information

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Creamy, delicious homemade black sesame milk, packed with nutrients and flavor. Easy to make and perfect for drinking, adding to coffee, or using in recipes.

Ingredients

Scale
  • 1 cup black sesame seeds
  • 4 cups water, divided (2 cups for soaking, 2 cups for blending)
  • 1–2 tablespoons sweetener of choice (honey, maple syrup, agave, or sugar), adjust to taste
  • Pinch of salt
  • Optional: 1/2 teaspoon vanilla extract
  • Optional: 1 tablespoon chia seeds (for thickening)

Instructions

  1. Soak the Sesame Seeds: Place the black sesame seeds in a bowl and cover them with 2 cups of water. Soak for at least 4 hours, or preferably overnight.
  2. Drain and Rinse: Drain the sesame seeds thoroughly using a fine-mesh sieve. Rinse under cold running water until the water runs clear.
  3. Toast the Sesame Seeds:
    • Skillet Method: Heat a dry skillet over medium-low heat. Add the drained and rinsed sesame seeds to the skillet in a single layer. Toast, stirring frequently, for about 5-7 minutes, or until fragrant and slightly golden. Remove from skillet and cool.
    • Oven Method: Preheat oven to 350°F (175°C). Spread the drained and rinsed sesame seeds in a single layer on a baking sheet. Toast for about 8-10 minutes, or until fragrant and slightly golden. Remove from oven and cool.
  4. Blending: In your blender, combine the toasted sesame seeds, 2 cups of fresh water, sweetener, salt, vanilla extract (optional), and chia seeds (optional).
  5. Blend: Blend on high speed for 1-2 minutes, or until completely smooth and creamy.
  6. Check Consistency: If too thick, add more water. If using chia seeds, let sit for a few minutes to thicken.
  7. Straining (Optional): Place a nut milk bag, cheesecloth-lined sieve, or fine-mesh sieve over a large bowl or pitcher. Pour the blended sesame milk into the prepared strainer. Allow the milk to drip through the strainer naturally. You can gently press on the solids with a spoon or spatula to extract as much milk as possible.
  8. Discarding the Pulp: Once all the milk has been strained, discard the pulp (the solids that remain in the strainer). You can compost it or use it in other recipes, such as adding it to smoothies or baked goods.
  9. Serving: Pour the black sesame milk into a glass and enjoy immediately. You can serve it chilled or at room temperature.
  10. Storing: Store the leftover black sesame milk in an airtight container in the refrigerator for up to 3-4 days. The milk may separate slightly during storage, so be sure to shake it well before serving.

Notes

  • Soaking and toasting the sesame seeds are crucial for flavor and digestibility.
  • Adjust sweetness to your liking.
  • Straining is optional but recommended for a smoother texture.
  • Shake well before serving, as separation is normal.
  • For a richer flavor, add a tablespoon of coconut oil or a handful of cashews to the blender.
  • If your milk tastes bitter, it could be due to not soaking the sesame seeds long enough or burning them during toasting. Make sure to soak the seeds for at least 4 hours and toast them carefully over low heat.
  • If your milk is too gritty, try blending it for a longer time or straining it more thoroughly.
  • If your milk is too thin, add more sesame seeds or chia seeds.

Find it online: https://mmmflavors.com/black-sesame-milk/