Who knew that toasted black sesame seeds could be so amazing? A few months back I bought a big bag of black sesame seeds with the expectation of making amazing black sesame almond milk. It didn’t work, and I didn’t know why. A few months later, a friend of mine suggested using black sesame paste in the almond milk. I couldn’t figure out how grinding the sesame seeds first would be any different than blending them straight into the almond milk. But, after doing some research, I realized that the key to black sesame paste is TOASTED black sesame seeds. *face palm* Who knew that toasting them would make that much difference. It does. Major difference. 

A lot of recipes for black sesame paste online call for a 1:1 ratio of black sesame seeds and honey. I’m sure that’s delicious, but I try to tone it down on the sugar whenever I can. I decided to try it out with 2:1 ratio of black sesame seeds to honey. It tastes great. It’s a bit thicker, so if you’re making this to spread on toast or something similar, you might want to add the extra honey. But for my purpose of flavoring almond milk, it’s perfect. Now to find more things to flavor!

Black Sesame Paste

  1. To toast the black sesame seeds, place them in a stainless steel pan over medium high heat. Shake/stir now and then so they don’t burn. It’s hard to tell when they’re done since they’re already black, but you’ll start to smell a wonderful rich, nutty aroma after a few minutes. That’s your cue that they’re ready.
  2. Place the toasted black sesame seeds in a food processor (preferably one of the little ones) and grind them up for a minute or two. You’re looking for the oils to start to release. You’ll notice that it’s no longer a powder and starting to stick together. 
  3. Add in the honey and blend until smooth. 
Hope Reynolds

I’m a tea obsessor, book addict, Sci-Fi junky, archer, traveler and wife to William, a guy who is incomprehensibly loving and patient. We live in our favorite city, San Francisco, where we want to stay forever. And, as you’ve already gathered, I’m also super into experimenting with healthy food and natural skincare.

  1. Do you add the paste after the almond milk is made? Do you strain it after it has flavored the milk or is it blended into the milk? And does it change the milk flavor to a strong sesame flavor? I find this fascinating.

    1. I add the paste with the almond milk ingredients – recipe and post coming tomorrow 🙂 It wasn’t a super strong black sesame flavor, but it definitely tasted like black sesame with the roasted, nutty flavor. You can also adjust the amount in the almond milk to the intensity that you’d like.

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