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!
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.
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.
The mixture is then squeezed through a nut milk bag into a bowl.
The result: dreamy nutrient-rich sesame milk!
We hope you LOVE this milk! It’s:
& 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:
- Cashew Coconut Oat Milk (Our Oil-Free Take on Oatly Barista Milk)
- Homemade Macadamia Milk
- How to Make Almond Milk
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!
Creamy Black Sesame Milk
- 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.