August 16, 2010

Sesame Milk

What was I doing at 12:30AM? Sleeping? No. Snuggled on the couch watching a good movie? No. I was making sesame milk. Why, you ask? Well, because I'm kind of insane. In a good way. I came up with the idea to try my hand on nut/seed milk making but didn't have the patience to wait until morning because I wanted chilled milk with breakfast. Due to the time the seeds spend in the blender, the milk wouldn't have been nicely chilled had I waited until morning. So, there I was, after midnight, seed pulp in hand.

Sesame milk

- 1 cup sesame seeds
- 3 cups pure water
- 3 pitted dates, chopped
- Optional: 1/2 tsp vanilla


- Soak sesame seeds and dates for at least an hour.
- Drain seeds/dates and place in a blender with 3 cups fresh water. Blend until smooth and creamy (2-3 minutes).
- If desired, strain milk through cheesecloth to leave a smoother consistency. If you like pulp, drink as is. Use right away or store in the fridge for 2-3 days.

I advise you to only try this if you like the taste of sesame products; this milk tastes like slightly sweet tahini. It isn't a mellow tasting milk, such as almond or rice, it's an in your face kung pao nuttiness. I happen to adore it, but keep that in mind if you want to expand your nut milk horizons.

Come to think of it, this might make a great egg nog in the cooler months if less water is used and spices are added. Hm.