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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.
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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 🙂
Notes:
- 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
pinch salt
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.
This is so awesome! I have been thinking of doing this for some time & you just inspired me to give it a whirl! I can’t wait to taste the results! Have a good rest of your Sunday! <3
YEEESSS! I was patiently waiting for this post hahaha I’m definitely trying it out, one question, though: Usually I use the ratio of 1 cup sesame seeds to 2 3/4 cup water, so do you find that the 4 cups of water make the milk a bit watery?
YAY I’m so glad I posted it then :). It’s completely up to you! The dates to thicken it up a bit, but I felt like a thinner milk, but I do sometimes make it with 2-3 cups. You can always try 2 3/4 cups, taste it, then add more if it’s too thick. I’m going to make a note of that in the post too! Thank you, Laura!
Oh okay, awesome!! Aaaaalso, just a little tip, since you are a sesame-obsessed like me: use the leftover pulp to make granola, it’s extremely delicious 😉
Beautiful! Happy snow!!! I’m definitely making this.
Ahhh I love black sesame! Black sesame was my mom’s favourite when I was growing up, so we’d have black sesame soy milk, black sesame spread for toast, and of course, black sesame ice cream when we were out at Japanese restaurants. Can’t wait to make try this!
Looks really interesting and want to use it in some of our Chinese New Year treats. Do you use raw or roasted seeds when you make either the black or white sesame milk? Thanks!
I adore the grey tones in your photographs, just beautiful! I have never seen or tried black sesame milk, such a lovely idea. p.s Pics of Annie playing in the snow, pleeease! 🙂 x
I love your photography, very interesting post too 🙂
This looks so delicious and intriguing! I have an obsession with all things black sesame too. It all started (many years ago) when I worked at a Chinese-owned company, and they would order in the BEST lunches…which included little sweet black sesame paste filled buns. I have been searching for a recipe for those buns for ages! For some reason they seem to be a rare gem :). For now, I will satisfy my black sesame craving with some of your black sesame milk. Thanks!
you photos are gorgeous!!!
This looks delicious, and I’m always enthusiastic about everything black sesame. How long do you think it keeps for in the fridge ? Thank you for this recipe !
Delish! Wonderful nutty taste.
I love this recipe! Tried it out already and my family loved it. Just wondering, but instead of whole black sesame seeds soaked overnight, could I substitute that with 1.5 cups of already ground black sesame? or would I have to put more/less?
can I use this as coffee creamer ?