Sesame Milk

Sesame Milk

After trying store-bought black sesame milk, we wanted to try our hand at this gorgeous dairy-free milk! Especially after learning that black sesame seeds are naturally rich in iron, calcium, and magnesium.
Print Recipe
Keywordblack sesame, black sesame milk, sesame
Servings4 Cups


  • High-Speed Blender - that can take hot liquids


  • 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 Teaspoon Real Vanilla Extract optional
  • 1-2 Teaspoons Maple Syrup or raw Honey optional


  • Add the Black Sesame Seeds to a medium mixing bowl add one pinch of salt, then cover with warm water and allow to soak for 30 minutes – it improves digestibility.
  • Drain and rinse the sesame seeds through a fine mesh strainer, then add to a high-speed blender along with filtered water, a pinch of salt, dates, vanilla (optional), and maple syrup/honey (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.
  • The milk will keep in the refrigerator 3-4 days and 1 month in the freezer.
  • The leftover pulp can be frozen and added to smoothies, dehydrated and added to baked goods, or composted.


The salt adds flavour and trace minerals, while the date adds a slight sweetness.
Vanilla and maple syrup (both optional) can also be added to further enhance the flavour and sweetness.


Serving: 237ml | Calories: 177kcal | Carbohydrates: 4.8g | Protein: 2.6g | Fat: 6.5g | Potassium: 21mg | Fiber: 1.7g | Sugar: 2g | Vitamin A: 4.5IU | Calcium: 151.94mg | Iron: 1.8mg


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.