I wasn’t going to write a post about this milk because it just seems so simple to me, but someone I care for asked for the recipe so I thought I’d simply share it with all of you. As you already know I’ve been slightly obsessed with black sesame this summer, from sprinkling it on my salads and smoothie bowls to even making ice cream with it. There is something so delicate, flavorful, and unique about these little black seeds. They are quite different from their white counterparts.
Black sesame yields a creamy, smooth milk that has the nutty signature taste of sesame, and I was curious to see what black sesame milk would taste like. Black sesame milk has a deeper, more intense flavor without having that slight bitterness that is characteristic of sesame. I added a few dates as sweetener but you could also add a spoonful of honey if you prefer.
The taste is wonderful, but you know what also gets me? The lovely cool gray color of the milk. Isn’t it beautiful? 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, and I’m in love!
1.5 cup black sesame seeds, soaked overnight and drained
3-4 cups water
3-4 dates, pitted and chopped roughly
Place water in blender with drained sesame seeds, dates and salt and puree until smooth and creamy. Strain in a cheesecloth or nut milk bag.