The unassuming sesame seed.  How often do you think about sesame seeds?  Probably only when you’re singing the Big Mac song and come to the all on a sesame seed bun part.  Just me?  Well, sesame seeds are more than a bun garnish. 

Toast sesame seeds and you have a delicious flavor for vegetables and meat.  Add garlic, onion, poppy seeds, and salt to that toasted sesame seed and you have Everything Bagel Spice which is pretty much good on everything.  Grind sesame seeds and you have tahini and what isn’t tahini good for?  Hummus, baba ganoush, dressing, sauces, heck even dessert is awesome because of tahini.  A dash of sesame oil in any stir fry makes it taste even better or turns your ho-hum marinade into an exotic, full-flavored treat.  But there is one use for sesame seeds that I had never thought of or tried.

Milk.

I’ve made my fair share of non-dairy milk here.  Almond, coconut, macadamia, even a caramel-y blend.  But sesame milk never registered.  So when I saw an article and recipe for it, I had to give it a try.  The process is simple and didn’t require any odd ingredients or equipment.  As for the flavor?  Super creamy and unique.  It definitely isn’t a mild flavor like almond milk, but I liked it.

I started using it in my breakfast N’Oatmeal bowl and baking with it.  It adds a nice earthy (not dirt-like) warm flavor.  In fact, Friday I will have a new N’Oatmeal recipe that uses sesame milk and I think you’ll enjoy it!

You will need cheesecloth or a nut milk bag and while it isn’t totally necessary, a high-powered blender comes in handy.  Sesame seeds are small so it could take some time to fully blend in a regular blender.  Oh, and make sure you plan to soak the seeds the night before you make the milk.  Other than that, enjoy a new non-dairy milk and make sure you have some on hand for Friday!

Sesame Milk 

• 1 cup sesame seeds*
• 4 cups water
• 1 tbsp molasses or maple syrup (I’m a molasses fan but maple syrup is milder)
• 1/4 tsp sea salt

1. Place the seeds in a bowl with a lid and cover with water.  Cover the bowl and let the seeds soak in the fridge overnight.
2. Drain and rinse the seeds and place them in your blender.  Add the rest of the ingredients and blend until smooth.
3. Place the cheesecloth or nut milk bag over a bowl and pour the milk through.  Squeeze as much liquid as you can out of the pulp.  SAVE THE PULP and add to smoothies, dressings, or baked goods!
4. Keep the milk in the fridge covered for up to a week.

*If you have access to a Whole Foods, they sell the seeds in bulk.  If not, go with Amazon because it will be cheaper than buying 10 bottles at the grocery store.