Black Sesame Milk

Recipe

5 from 3 votes

This homemade black sesame milk has a velvety smooth texture and packs toasty and nutty flavors. Made from scratch with just 6 ingredients, its creaminess comes from a secret ingredient! Enjoy it either hot on rainy days or chilled during summer!

Prep Time : 30

Cook Time : 18

Total Time : 48

Servings 4 servings

Calories 183 kcal

Ingredients

Instructions

Toast the seeds. 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.
Repeat. Next, repeat the process to toast the remaining half of the seeds. Transfer them to the blender as well.
Let them cool. Allow the seeds to cool down for at least 15 minutes.
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.
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.
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.
Enjoy! You can now enjoy it right away or chill it in the refrigerator if you prefer it cold! You can store this black sesame milk in the refrigerator for up to 5 days.

Notes

Do not burn the seeds.

Sesame seeds are small and can burn very quickly, so it's important to keep a close eye on them during the toasting step. I recommend staying near the pan and removing the seeds as soon as the white sesame seeds are golden brown. One more thing: remember that turning off the heat is not enough, as the seeds will continue to cook in the hot pan. To avoid burning, you must transfer them to a bowl or blender right away.

Strain the milk.

Please don't try to skip the straining step. I know using a nut milk bag can be inconvenient and requires extra cleaning, but it's essential to get a smooth texture. A fine-mesh sieve won't work as well as a nut milk bag and will result in grainy milk.

Flavor it.

You can enhance the milk with gourmet flavors by adding 1 teaspoon of vanilla extract. If you want to add floral notes, cook the milk for 10 minutes with a fresh leave of pandan.

Enjoy chilled or warm!

There is no right or wrong way to enjoy the milk. You can serve it hot on chilly days (it's SO comforting!) or serve it over ice during summer for a refreshing drink!

Nutrition

Ingredients US CustomaryMetric