Creamy Black Sesame Milk
Ingredients
3/4 cup black sesame seeds (soaked in warm water for 30 minutes)
2 pinches sea salt or pink Himalayan salt, divided
4 cups filtered water
1 medjool date, pitted
1 tsp vanilla extract (optional)
1-2 tsp maple syrup for sweetness (optional)
Instructions
To a medium mixing bowl, add black sesame seeds and a pinch of salt, then cover with warm water and allow to sit for 30 minutes.
Drain and rinse sesame seeds through a fine mesh strainer, then add to a high-speed blender along with filtered water, a pinch of salt, date, vanilla (optional), and maple syrup (optional). Blend on high for about 1-2 minutes.
Strain contents of the blender through a nut milk bag into a bowl.
Enjoy immediately or transfer to a sealed glass jar. Will keep in the refrigerator 3-4 days or in the freezer for 1 month.
The leftover pulp can be frozen and added to smoothies, dehydrated and added to baked goods, or composted.
