Cinnamon Sesame Milk
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Sesame Milk is a dairy-free, nut-free milk option. It’s made with sesame seeds and lightly sweetened with cinnamon, dates and maple syrup for a drink that’s delicious on its own, in a smoothie or in overnight oats.
What’s your favorite kind of milk? In our household, we like to switch it up. Though lately we’ve been loving oat milk, sesame milk is a nice change of pace, and incredibly easy to make at home!
Recipe features
- It’s dairy-free milk that happens to be nut-free as well (a rare find!)
- It’s lightly sweetened with cinnamon, maple syrup and dates
- It can be enjoyed on its own or in this quinoa breakfast bowl
Ingredient notes:
The full ingredient list is in the recipe card below, but I want to provide further clarification on a couple ingredients.
- Sesame seeds – White or black. I’ve only tested this recipe with white sesame seeds, but I don’t see why black wouldn’t work. Make sure to use PLAIN sesame seeds, not toasted.
- Dates – deglet noor or medjool (make sure they’re pitted!)
Step-by-step instructions
Step 1: Soak the sesame seeds. If you go this route, I recommend soaking them in the refrigerator for 1 hour. Alternatively, you can boil the sesame seeds for 20 minutes.
Step 2: Pour seeds into a mesh strainer and run water over them for 10 seconds, then pour them into a blender.
Step 3: Add other ingredients. To the blender, add pitted dates, cinnamon, maple syrup, and filtered water.
Step 4: Blend for 1 full minute. This will ensure that the dates and sesame seeds are completely blended.
Step 5: Pour mixture through a nut milk bag. If you own a nut milk bag, place it over a large bowl, then pour the sesame milk into the bag and squeeze. Otherwise, you can use a fine mesh strainer. If you use a strainer, I recommend running the milk through it twice.
Tips and FAQs
- Use a large, high-powder blender. This might seem like a no-brainer, but a larger blender works better for homemade milks than a smaller blender (i.e. I don’t recommend using a NutriBullet for this).
How long will this sesame milk stay fresh?
It should stay fresh in the refrigerator for up to 3 days.
Do I have to add the dates/maple syrup?
Nope! I think they give this milk a sweeter flavor, but it’s definitely not necessary. Plain sesame milk–just sesame seeds and water–is a little bland tasting in my opinion, so if anything, I do recommend adding at least one of the three sweeteners (cinnamon/dates/syrup).
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If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Cinnamon Sesame Milk
Ingredients
- 1 cup white sesame seeds, soaked
- 3 cups filtered water
- 2 pitted dates
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
Instructions
- Place sesame seeds in a bowl and fill it with water. Allow the seeds to soak for 1 hour. Alternatively, you can boil the seeds for 20 minutes.
- Once seeds have soaked, pour them into a fine mesh strainer, then run water over them for 10 seconds. Then, pour them into your blender.
- Add water, dates, syrup, and cinnamon to the blender, then blend for 1 full minute.
- If you own a nut milk bag: place bag over a large bowl, then pour milk through the bag and squeeze it so that the milk goes into the bowl. Transfer milk to a glass jar (or jars) and store them in the refrigerator for up to 3 days.
- If you do not own a nut milk bag: pour milk through a fine mesh strainer and into a large bowl. Repeat this process 1 more time, which will ensure the milk is creamy and smooth. Transfer milk to a glass jar (or jars) and store in the refrigerator for up to 3 days.
Notes
Nutrition
UPDATE NOTE: This post was originally published in July 2017. It was updated with new text and photos in June 2020.
Tahini milk?! Holy deliciousness this sounds amazing. I’m ashamed that I’ve only made homemade milk once and I’ve had my Vitamix for almost 3 years now…I love that this is not only affordable but also nut-free. Beautiful work, Erin!
I’ll admit I don’t make it as often as I wish I did, but that just means it tastes extra delicious the times that I do make my own!
Ahhhh I need a giant glass of this in my life. You had me at tahini in a glass <3
Thanks Leah!