Black Sesame Milk

The first time I tried black sesame milk was in Đà Lạt, Vietnam. In the evening, sellers near the market offer a wide variety of warm milk, such as peanut milk, corn milk, pandan milk, and…black sesame milk!

Although its appearance is not the most appealing, black sesame milk is truly unique and packs bold flavors – it’s toasty with notes of popcorn and peanuts, subtly sweet, and has a rich, almost buttery mouthfeel.

What makes my version special is that I incorporate soaked raw cashews, which is not so common in black sesame milk recipes. The reason for this is that it creates a much silkier and thicker consistency – say goodbye to watery milk!

⭐️ Why You Will Love It

Rich and nutty.

Fans of nutty flavors, you are in for a treat! Instead of using pre-toasted sesame seeds, my recipe begins with raw seeds that you toast in a pan until golden brown.

From my experience, toasting the seeds yourself is a real game-changer. It truly enhances the natural nuttiness of the seeds and adds more complex flavors to the milk.

Velvety smooth.

If you’ve ever ordered black sesame milk at an Asian restaurant, you might have ended up on some watery ones. My version is different. It delivers an incredibly rich and creamy mouthfeel. By adding raw cashews, the milk becomes smooth without compromising the flavor. Don’t worry, you won’t taste the cashews – they are very mild and allow the pure black sesame seed flavor to shine!

Easy to make with minimal ingredients.

If you have already made your own nut milk, you will feel right at home with this recipe, as the process is very similar. To sum it up, it consists of toasting the seeds in a skillet before blending them with water. Then, the milk is strained and then cooked for a few minutes. That’s it!

Versatile.

You can enjoy the milk on its own or use it in smoothies, to make lattes, overnight oats, or as a base to make panna cotta, flan, or custard tarts!

📘 What Is It?

Black sesame milk is plant-based milk popular in Asian countries like China, Vietnam, and Japan. It is prepared from black sesame seeds that are toasted to develop a nutty flavor and then blended with water or milk.

This drink is very aromatic with deep roasted notes. It can be consumed chilled or warm, depending on the season. It’s also a popular choice in many Asian coffee/tea chains. From black sesame lattes to smoothies and bubble teas, black sesame is quite trendy!

🌰 Ingredient Notes

Black sesame seeds

Obviously, black sesame seeds are a key ingredient in this recipe, giving the milk its rich dark color and nutty aroma. While you can buy pre-toasted black sesame seeds, I recommend starting with the raw ones. Toasting the seeds yourself not only allows you to control the level of toastiness but also brings a much more fragrant aroma.

Looking for another black sesame seeds recipe? Check out my sweet black sesame soup!

White sesame seeds

By adding a few white sesame seeds while toasting the black sesame seeds, you can easily monitor the toastiness level and ensure that you are not burning the black seeds.

Raw cashews

The secret ingredient of this recipe is raw cashews, which I blend with the sesame seeds for two reasons. First, the cashews help thicken the milk, eliminating the need to rely on any starch. And secondly, they contribute to creating an ultra-smooth consistency and creamy mouthfeel!

Note: Ensure you are using raw cashews, not the roasted ones.

Maple syrup

While most other recipes call for granulated white sugar, I like to use maple syrup to sweeten the milk naturally. On top of that, it adds subtle caramel notes, creating an extra layer of depth.

Substitute: Basically, any type of sugar will work. Light brown sugar, coconut sugar, or even agave syrup are good substitutes.

Salt

To balance the sweetness and enhance the overall flavor.

🫙 Equipment

High-speed blender

You will need a high-speed blender to blend the sesame seeds and cashews. Don’t try using a food processor – it won’t work. Trust me, I have tried, and I can tell you that blending liquids in a food processor can create a real mess.

Nut milk bag

It’s essential to use a nut milk bag to filter the milk after blending the sesame seeds. I highly advise against using a fine mesh sieve as this won’t give you a super smooth texture, and you will end up with grainy milk.

Note: A clean kitchen towel works, too, but keep in mind that the black sesame seeds might stain it.

🥣 How to Make It

1. Toast the seeds

1. Toast the first batch. Add half of the black sesame seeds and half of the white sesame seeds to a non-stick skillet and spread them into an even layer. Toast the seeds over medium heat, stirring regularly, until the white sesame seeds are golden brown. This step should take around 5-8 minutes. At this point, it will already smell fantastic! Transfer the toasted sesame seeds to a blender and set aside.
2. Repeat. Next, repeat the process to toast the remaining half of the seeds. Transfer them to the blender as well.
3. Let them cool. Allow the seeds to cool down for at least 15 minutes.

Why use white sesame seeds? Since black sesame seeds have a dark color, it’s difficult to tell when they are simply toasted versus when they are burnt. By adding some white sesame seeds to the skillet, you can use them as a visual indicator to tell when the seeds are perfectly toasted.

2. Blend the milk

1. Blend until smooth. Next, drain the soaked cashews and add them to the blender. Pour in the water and blend on high speed for about 1 minute.

3. Strain it

1. Strain. Place a nut milk bag over a saucepan or bowl. Pour the sesame milk into the nut milk bag and slightly squeeze to strain it.

Tip: Keep the pulp and use it to make cookies and cakes, or incorporate it in your morning oatmeal!

4. Cook it

1. Let simmer. If you haven’t already, transfer the sesame milk to a medium saucepan. Add the maple syrup (or white sugar) and salt. Bring to a simmer over medium heat and let simmer for about 10 minutes, whisking regularly. The milk should turn from a light grey to a deep dark color.
2. Enjoy! You can now enjoy it right away or chill it in the refrigerator if you prefer it cold!

🍫 Variations

Looking for ways to customize this milk just like coffee shops do? Here are some fun ideas!

• Nutty banana: Combine equal parts of chilled black sesame milk and banana milk to create a fruity and nutty drink!
• Latte: Swap out your usual milk for black sesame milk in your latte for a toasty twist.
• Black cocoa: Heat a cup of the milk with 2-3 tablespoons of unsweetened cocoa powder for a hot chocolate version.
• Cinnamon: Add a pinch of cinnamon for woody and warming notes.
• Protein boost: Replace the water used in the recipe with unsweetened soy milk for a drink richer in protein.

🍡 What To Serve It With

• As an afternoon pick-me-up: Serve it with some sweets such as matcha mochi, dango, or these delicious coconut cookie thins (such an underrated recipe, btw!).
• For breakfast: Serve it with banana bread, vanilla pound cake, madeleines, or waffles for a hearty breakfast. You can even use the milk to cook your oats. They won’t have the most appetizing color but trust me, they will taste great!
• As a base for desserts: You can also use it in place of regular milk to make flan, pastry cream, custard tart, and so many more!

💬 FAQ

I like to think that if The Dark Knight had a favorite drink, it would probably be this one! It’s rich, incredibly nutty, and truly delicious. I like to serve it warm on rainy days, but it’s also perfect served with some ice on hot days!

🍰 More Delicious Sweets

Banh Cam (Vietnamese Sesame Balls)

Banh Da Lon (Vietnamese Steamed Cakes)

Bánh Tiêu (Vietnamese Donuts!)

Sweet Peanut Soup

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!