Creamy Vanilla Sesame Milk
Learn how to make smooth Creamy Vanilla Sesame Milk from scratch using minimal ingredients. It's so easy and takes only a few minutes to whip up! Use it in your morning brew, atop cereal, in a smoothie, and more!
Servings: 4 cups
Ingredients
- 1 cup raw sesame seeds, white
- 4 cups filtered water
- 3 Medjool dates, pitted + soaked (See Notes!)
- 1 tablespoon vanilla extract
Instructions
TO SOAK THE SESAME SEEDS:
- In a bowl, add the white sesame seeds along with water and soak for 25-30 minutes. Once done, drain the water by straining the sesame seeds through a mesh strainer.
TO MAKE THE MILK:
- Add all ingredients to a high-powered blender and blend on medium-high speed for about 30-45 SECONDS. NOTE: Do not over-blend; Adjust sweetness as needed.
- Once done, slowly strain (using a cheesecloth or mesh strainer) milk into a mason jar or glass, squeezing the sesame pulp to ensure that all milk is extracted. NOTE: You may have to repeat this process until all sesame milk has been fully strained by re-pouring milk on top of pulp to extract more milk, if needed.
- Refrigerate milk (best if tightly sealed/covered) for 3-4 days. Stir before serving, if needed.
- Pour over your favorite cereal, in a smoothie or by itself in a glass, etc.
- Sip and Enjoy!
Notes
- STORAGE: When properly stored in the refrigerator in a tightly sealed jar, sesame milk lasts for 3-4 days, at best or can be frozen for up to 1 month.
- SERVING: To make more, simply double or triple the measurement of ingredients, depending on your desired amount.
- SWEETENER: Instead of dates, you can use substitute sweeteners like maple syrup or Agave, if preferred.