Take your almond milk to the next level by adding black sesame seeds. The rich, deep roasted flavour really shines through and a touch of sweetness from local honey makes it perfectly sweet. Try this nut milk cold, or warmed in a black sesame latte!
Servings: ~1 liter
- 2 cups raw almonds (not toasted or salted)
- 1 1/2 cups black sesame seeds
- 3 cups water, plus more for soaking the almonds and seeds
- 2 tablespoons honey
Place the raw almonds in a medium-sized bowl and fill the bowl with enough water to cover the almonds. Place the black sesame seeds in a small-bowl and also cover them with water. Cover both bowls and leave out at room temperature for at least 8 hours or overnight to soak.
Drain the almonds and black sesame seeds and rinse them under cool water. Place them into a Vitamix blender, or other high-powered blender. Add 3 cups of cool water and the honey.
Blend the mixture on high for 1-2 minutes, or until the mixture is completely smooth and there are no chucks of seeds or almonds left.
Place 2 layers of cheesecloth over a large bowl (preferably with a spout) and pour the nut milk mixture into it. Fold the edges into the center and raise the entire cheesecloth out of the bowl to drain the nut milk. Squeeze the bag until all of the milk is drained out and then discard the pulp mixture and cheesecloth.
Pour the nut milk into a pitcher and place in the fridge. You can enjoy this nut milk either cold or warmed (ideally in a Black Sesame Latte!).
Note: You can keep this in the fridge for 5 days.