Add this Cinnamon Sesame Milk to your ‘homemade dairy free milk’ collection! Made with sesame seeds, it tastes just like sweetened tahini and is SO good.
Cinnamon sesame milk=tahini in a glass, or rather, my tahini icing in a glass. ….does that even sound appetizing? Because it is, I swear!
Let’s talk about homemade milk for a sec. I hope we can all agree that homemade milk tastes better than store bought milk, yes? Can we also maybe agree that making it requires more effort than just going to the store and buying milk? If you’re someone who regularly makes your own dairy free milk, I applaud you, because that’s just something that I can’t—or haven’t yet—gotten on board with. I don’t know if it’s the soaking the nuts or seeds that I can’t remember, or the fact that I’d have to make milk approximately every three days, but I just can’t seem to adopt the habit of regularly making my own milk.
However, there are random moments in life when I’m craving a glass of homemade milk. Not milk in something or on something like granola, but a good ‘ole PLAIN glass of milk. For those moments, I absolutely make my own milk (like this peanut milk!—it’s my go-to). Because when it comes down to it, making your own milk isn’t hard, it’s just a little time consuming and requires you to think ahead of time.
Ok great, so now that we’ve got that out of the way, let’s talk about why you should add this cinnamon sesame milk to your “favorite homemade milks” list (you have one of those, right?). First of all, sesame seeds are fairly inexpensive, so this milk won’t drain your bank account, and secondly, it tastes like tahini, aka the trendiest food of 2016-2017. ….or maybe it was trendy in 2010 and I just wasn’t paying attention.
So, once you’ve strained the sesame milk through a mesh cloth or nut bag, you’ll pour it back into your blender and add pitted dates, maple syrup and some cinnamon. MMMMM, so good. Even if sesame milk doesn’t sound as good as, say, almond milk, I know you’re a little intrigued, and for that reason alone you should absolutely give this recipe a try.
Note: This milk should be good for up to 3 days.
Cinnamon Sesame Milk
- Yield: 4 cups 1x
- 1 cup soaked white sesame seeds
- 2 cups filtered water
- 5 pitted dates
- 1 tbsp maple syrup
- 1 tsp cinnamon
- Place sesame seeds in a bowl and fill it with water. Allow the seeds to soak for at least 6 hours, but preferably overnight.
- Once seeds have soaked, run them through a fine mesh strainer, and then pour them into your blender. Add 2 cups water to the blender and blend for 1 minute. Then, pour milk through a nut bag or cheesecloth, squeezing out as much milk as possible.
- Next, pour the milk back into your blender and add the dates, syrup and cinnamon. Again, pulse for 1 minute, and then pour the milk through a fine mesh strainer (you don’t have to use cheesecloth for this–a strainer should be fine!) and into a large pitcher or jar.
- Store milk in the refrigerator for up to 3 days.