Black Sesame Almond Milk

So, I tried making this a few months ago and it was a disaster. I thought black sesame almond milk was going to be brilliant and amazing. I simply added about 2 tablespoons of plain black sesame seeds to my normal almond milk ingredients and blended it up like usual. It was disgusting. It was bitter and had no flavor and left a bad taste in my mouth. I wasn’t sure if I just had bad black sesame seeds or if there was something I didn’t know about them.

The latter was true – I just didn’t know how to work with black sesame seeds. A friend of mine suggested making a black sesame paste first to use in the almond milk. At first I didn’t know how that was going to be any different, but after some research I realized the key difference. Black sesame seeds need to be toasted. I learned that for black sesame paste, the sesame seeds are first toasted and then blended with honey to form a thick paste.

This time I again used my normal almond milk recipe, but added a heaping scoop of black sesame paste into the blender with everything else. It worked perfect. The result was an incredible almond milk with a rich, roasted, nutty flavor. You can add more or less black sesame paste depending on how strong you want the flavor to be.

Also, if you’re feeling lazy (like me), you can simply add the toasted black sesame seeds straight into the blender without making a paste first. This is also helpful if you don’t want the added sugar. The only downside is that you don’t have extra paste to eat.

Black Sesame Almond Milk

SUGGESTED EQUIPMENT
INGREDIENTS (using Black Sesame Paste)
INGREDIENTS (using toasted black sesames)
  • 1/2 cup almonds (soaked overnight)
  • 1-2 tbsp toasted black sesame seeds
  • 1/2-1 tbsp honey or sweetener of choice (optional)
  • 4 cups water
  • 1/4 tsp salt
DIRECTIONS
  1. Soak almonds in water with a dash of salt for 8-12 hours (I like to do this overnight or throughout the day while I’m at work).
  2. Once done soaking, strain and rinse them, discarding the water they were soaked in.
  3. Add all ingredients into your blender and blend on high for about 2-3 minutes.
  4. Pour the blended milk into a nut milk bag and strain into a large bowl to get rid of the pulp. You can also leave this in if you want, but I prefer a smoother texture so I like to strain it. Gently squeeze the bag to get all the liquid out and then pour it into a glass storage jar.
  5. Chill in the fridge for about a week. It will start to separate as it sits, that’s completely normal, just give it a shake before each use.
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.

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