Creamy Black Sesame Milk

Glass of Creamy Black Sesame Milk next to ingredients used to make it

After trying store-bought black sesame milk, we wanted to try our hand at this gorgeous dairy-free milk! Especially after learning that black sesame seeds are naturally rich in iron, calcium, and magnesium.

This nutty and refreshing drink is also easy to make, requiring just 3 ingredients! Let’s do this!

Black sesame seeds, sea salt, maple syrup, and vanilla for making our Creamy Black Sesame Milk

How to Make Sesame Milk

The first step is to soak the black sesame seeds in a bowl of warm water for about 30 minutes. This helps soften them and improve digestibility.

The soaked seeds are then strained through a fine mesh strainer and added to a blender.

Fine mesh strainer with rinsed black sesame seeds

Water, sea salt, and a pitted date are added to the sesame seeds and blended on high for about 1 minute.

The salt adds flavor and trace minerals, while the date adds a slight sweetness.

Vanilla and maple syrup (both optional) can also be added to further enhance the flavor and sweetness.

Pouring a blender of Black Sesame Milk through a nut milk bag

The mixture is then squeezed through a nut milk bag into a bowl.

The result: dreamy nutrient-rich sesame milk!

Using a nut milk bag to make Dairy-Free Black Sesame Milk

We hope you LOVE this milk! It’s:

Naturally sweetened
& So delicious!

We enjoy it served cold over ice, or served hot with a little maple syrup and cinnamon. We tried testing it with matcha, golden milk mix, and adaptogens, but found it wasn’t the best flavor match due to its natural bitterness.

More DIY Dairy-Free Milk Ideas:

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Two glasses of Black Sesame Milk next to ingredients used to make it

Creamy Black Sesame Milk

An exotic take on dairy-free milk using soaked black sesame seeds. Infused with vanilla extract and naturally sweetened with dates. A creamy, nutty, refreshing beverage served cold or hot.
Author Minimalist Baker
Pouring a glass of Black Sesame Milk from a bottle into a glass
4.84 from 6 votes
Prep Time 35 minutes
Total Time 35 minutes
Servings 4 (~1 cup servings)
Course Beverage
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 3/4 cup black sesame seeds (soaked in warm water for 30 minutes)
  • 2 pinches sea salt or pink Himalayan salt, divided
  • 4 cups filtered water
  • 1 medjool date, pitted
  • 1 tsp vanilla extract (optional)
  • 1-2 tsp maple syrup for sweetness (optional)


  • To a medium mixing bowl, add black sesame seeds and a pinch of salt, then cover with warm water and allow to sit for 30 minutes.
  • Drain and rinse sesame seeds through a fine mesh strainer, then add to a high-speed blender along with filtered water, a pinch of salt, date, vanilla (optional), and maple syrup (optional). Blend on high for about 1-2 minutes.
  • Strain contents of the blender through a nut milk bag into a bowl.
  • Enjoy immediately or transfer to a sealed glass jar. Will keep in the refrigerator 3-4 days or in the freezer for 1 month.
  • The leftover pulp can be frozen and added to smoothies, dehydrated and added to baked goods, or composted.



*Nutrition information is a rough estimate calculated without optional ingredients and with the sesame “pulp” removed.

Nutrition (1 of 4 servings)

Serving: 1 one-cup servings Calories: 177 Carbohydrates: 4.8 g Protein: 2.6 g Fat: 6.5 g Saturated Fat: 1 g Polyunsaturated Fat: 0 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 21 mg Fiber: 1.7 g Sugar: 2 g Vitamin A: 4.5 IU Vitamin C: 0 mg Calcium: 151.94 mg Iron: 1.8 mg

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  1. HyeMi Jung says

    I just made it and I absolutely love this! its pretty common to drink Black sesame milk in korea! Its usually Black bean & Black sesame milk
    I completely forgot about this , Thank you so much to remind me so I can make it,

    Thank you :)

  2. Reyna and Jenna says

    Yummy when mixed with dairy milk. I wasn’t sure how to get it to the light grey color that you had without mixing it. Delicious nonetheless.

  3. Sheila says

    I’ve never had sesame milk before so I’m not quite sure what it was supposed to taste like. But this recipe is easy to follow and I’m enjoying it in some tea right now. I feel like the sesame flavor is more pronounced heated up a little.

    To note:
    I toasted black sesame in a dry pan over medium heat for 5-7 mins, then cooled completely, then soaked.

    I used a Vitamix, and blended on high for 2 minutes. After squeezing through a nut milk bag, it left me with about 1/3 cup of pulp. I’ll try to incorporate it into some energy bites as recommended!

    This will not really froth as it was on the lighter/watery side.

  4. Steph Rayner says

    Hey, I love your recipes and the ethos behind the food you make!

    Unrelated to this recipe, but have you thought about having a “random recipe” button somewhere to give inspiration and send us back through the archives to recipes not seen in a while? It would be great for having a quick browse to get inspiration and looking at recipes we might otherwise not have chosen :)

    • Dana @ Minimalist Baker says

      Oh what a fun idea! I hadn’t thought of that. In the meantime, you can always go to our All Recipes page and select a random page and see what comes up! There’s 60+ pages of recipes to choose from!

  5. Jenn Cattaneo says

    Hi there! So, I was so stoked to try this because I’m obsessed with black sesame everything. I was going to ask where you get your seeds. I planned on going to Uwajimaya to get them today but I was at Asian Supermarket in Beaverton earlier in the day and they had them so I grabbed a couple of packs. I maybe soaked them a little long but not even a full hour. other than that, all the same. And it came out SO amazing and creamy (which is a trip!) but also a horrible chemical bitterness! I had to dump it. It was the type of flavor that you know if you drink even 1 ounce, you’ll get horrible stomach pain. I’m wondering if they treated them with chemicals, or if the black is a dye or something? Anyway, let me know if you have any feedback or sources for seeds you can share :-)

    • Dana @ Minimalist Baker says

      Oh my gosh so strange! It must be something about the way your seeds were processed or treated! I’d say look for a more reputable source. Buy organic whenever possible. We got ours from a local Asian market but they tasted great. Must be something off with the brand.

  6. Kaelyn says

    Just made this! I am totally obsessed. It has the most interesting, subtle but delicious flavour. The colour is super cool too. Will definitely be making this a ton!

  7. Hillary says

    Where are the glasses from?? I love the shape of those. They also look thick, so a dishwasher-loading-clutz would have a chance on not breaking them!

  8. Emaleigh says

    Seems so interesting! I love how simple it is but also out there and creative! You always inspire me to try new things! :) Most likely a silly question but I don’t have black sesame seeds but I do have regular ones. Would those have a similar taste?

    • Dana @ Minimalist Baker says

      Hi Emaleigh! Not a silly question. We haven’t tried it with regular sesame seeds but I’m guessing it would be similar! Let us know how it goes! You could also in that instance just blend tahini with water and call it good (no straining required).

  9. Mary Anna says

    Can you tell me please if this can be made with white
    sesame seeds? Are white sesame seeds refined?

    Thank you so much,
    Mary Anna

    • Dana @ Minimalist Baker says

      Hi Mary Anna. We haven’t tried it with regular sesame seeds but I’m guessing it would be similar! Let us know how it goes! You could also in that instance just blend tahini with water and call it good (no straining required).

  10. KK says

    In addition to soy milk, we drink a lot of black sesame milk or use black sesame milk in desserts, however we do toast the sesame ahead of time to bring out a richer taste. Have you tried toasting the sesame before blending?

    • Dana @ Minimalist Baker says

      I love that idea! I’ve never tried toasting, only soaking! We’ll have to try that next time. Thanks for sharing!

  11. Shanna says

    Ordering black sesame seeds to make this. I see they offer whole or unhulled. Does it matter which I use?

    • Dana @ Minimalist Baker says

      So, hulled sesame seeds are slightly more bitter in flavor, but they do offer more nutrients as the shell contains a lot of the nutrition. We purchased unhulled but really either should work!

    • Agnes says

      Any suggestions of what to use the remaining pulp/ paste for? Would love to not waste… Cookies, dumplings, ice cream? I can peruse the internet of course but maybe your expertise would be greatly appreciated…

      • Dana @ Minimalist Baker says

        I think all of those are great ideas! My preferred would be freezing and adding to smoothies, adding to energy bites, or drying and adding to crackers / quick breads. Use this almond pulp article for more inspo!

  12. Rita says

    Would regular sesame seeds work instead of black? I have lots of sesame seeds, which I buy in bulk. Never even seen black ones.

    • Dana @ Minimalist Baker says

      Hi Rita! We haven’t tried it with regular sesame seeds but I’m guessing it would be similar! Let us know how it goes! You could also in that instance just blend tahini with water and call it good (no straining required).

  13. Eva says

    Make ice cream with the milk. One of my favorite ice cream. Also try making energy balls with black sesame seeds (1-2 spoon of ghee and palm sugar/jaggery). Childhood favorite.

  14. Dee says

    Where did you get that particular style of nut milk bag? I had one for years and it is falling apart and the newer kinds are more porous and they let the fiber through.
    Also is there a distinct flavor between the white sesame seeds and the black sesame seeds?
    They black sesame seeds are hard to come by in these neck of the farms.

    • Dana @ Minimalist Baker says

      The nut milk bag is linked in our shop! As for the white vs. black, there’s a subtle flavor difference. We haven’t tried it with regular sesame seeds but I’m guessing it would be similar! Let us know how it goes! You could also in that instance just blend tahini with water and call it good (no straining required).

  15. Dharma says

    Hi! Loved this recipe and the idea! Just wondering what would be a good way to use the pulp from the sesame seeds? Could it be used in some way?


  16. Monica May says

    what do you use for nut milk bags? ive tried cheesecloth with zucchini before and just ripped right through the cheesecloth. Thank you!