Happy Sunday everyone! East coast friends, I hope everyone is staying warm and safe. Here in Boston, we weren’t expecting that much snow, but it looks like the forecast is predicting >7 inches. Last night, Alex and I took our dog out to a little baseball field at our local park and basically just let her loose. She was overjoyed. This was our routine last winter (and you remember last winter in Boston, right?!), and the thing is, she knew. She knew we were going to go play at the baseball field. I think Annie is happiest in the snowy winter. She literally bounds around playfully, obtaining white beards and eyebrows as she coaxes us to chase her.
This is a short post due to popular demand when I posted the result on instagram – I wasn’t going to do a post on it originally because I have a white sesame rose milk post up already, but there are certain differences, and since I actually like this black sesame milk better, I thought I’d write a mini-post about it. These not-nut milks have endless variations, and I’m already toying with doing a black-sesame green tea milk, which just sounds divine in my head.
I became interested in making sesame milks mostly because I’m allergic to most of the tree nuts that are often made into dairy-free milk, such as almond or cashew. You all already know I have a weird obsession with sesame (cake, pseudo-marzipan, ice cream, pesto), and when I made white sesame milk last time, my love for it only deepened. It yields a creamy, smooth milk that has the nutty signature taste of sesame, and I was curious to see how black sesame milk would taste like. Guys, it is out of this world!!!!! Black sesame milk has a deeper, more intense flavor without having that slight bitterness that is characteristic of sesame. I added a couple of dates and honey as sweetener and have been adding it to yogurt, oatmeal, and smoothies.
The taste is wonderful, but you know what also gets me? The lovely cool gray color of the milk. Isn’t it beautiful? I wonder if I can use it to make a dairy-free black sesame ice cream… I’ve always loved the color the addition of black sesame seeds can add to a dessert, but this gray is filtered, clean, and clear. It’s creamy and pastel-y all at once. It’s a soft, soothing gray without any texturized black-grey that ground up sesame seeds (with merits of its own, of course, especially as filling!), and I’m in love!!!!!!!
Enjoy, and thanks for supporting all my sesame endeavors
- I sometimes use 4 cups, but other times I do 2-3. It’s completely up to your preference whether you want a thinner or thicker milk. The dates to thicken the milk up a bit, so if you’re uncertain, you can try 2 cups of water first, test it, and then add more if necessary.
- You can reserve the leftover solid bits to top your oatmeal or sprinkle into cookies!
Cup by Ogusky Ceramics
RECIPE: Black Sesame Milk with Dates and Honey
1.5 cup black sesame seeds, soaked overnight and drained
3-4 cups water
1 heaping tablespoon of honey
2-3 dates, pitted and chopped roughly
Place water in blender with drained sesame seeds, honey, dates and salt and puree until smooth and creamy. Strain in a cheesecloth or nut milk bag.