Earlier this year, I wrote a post talking about the tremendous health benefits of black sesame seeds.
I love putting them on quinoa, millet, and on my salads, and they add a whole new dimension to whatever food that I am eating.
Since Brazil nut milk and cashew milk are two drinks that I make quite often, I started asking myself “What if I made a milk out of organic black sesame seeds?”
My immediate thought was that the taste would be too harsh or too strong, and that I would need to use a lot of honey or organic palm sugar to even it out.
Over the past week or so, I have been experimenting with black sesame seed milk and much to my surprise, I have been thrilled with the results.
A few things:
- The taste is not as bad as I thought it would be.
- The texture is lighter than a Brazil nut or a cashew milk.
- I use a different ratio of water to seeds than water to nuts. With nuts, it is generally 5:1 (5 servings of water to one serving of nuts). With the black sesame seeds, I use a ratio of probably 10:1.
You vary the ratio depending upon how thick or thin you want your milk to be. But for the black sesame seed milk, I felt that for some inexplicable reason the ratio needed to be expanded.
If you have no idea what I am talking about here, please watch the video at the bottom of this post and that should explain everything.
- The sesame seed milk was not as black as I thought it would be. This is probably because 5-10% of the seeds were not actually black but white.
- When I made a smoothie (picture in the right) using organic black sesame seed milk as the base, I used two bananas, one tablespoon of raw cacao powder, and one heaping tablespoon of organic palm sugar.
And how did it taste?
Definitely good enough to earn a spot in the rotation with Brazil nut milk and cashew milk.
- Not sure how to make nut milk? Take a look at video below.
If you want to make organic black sesame seed milk, it is the exact same process except that you alter the ratio of water/seeds.