I’ve had an entire jar of sesame seeds since well, forever. The other day one of my good friends asked me if I had ever tried sesame milk…when someone asks me something like that I definitely have to try it (providing it’s vegan of course!).
So this one is for you my nut-free friends! I’m a bit of a freak for vanilla so I’ve used quite a bit of vanilla powder here – feel free to reduce it if you’re not so much of a fan!
The beautiful cups in the photos are made by Jono Smart.
For the milk
- 1 cup sesame seeds, soaked for 2-4 hours
- 3 cups water
- 1/4 tsp vanilla powder
- 1 tsp maple syrup
- Pinch of sea salt
For the latte
- 1 shot espresso (I used this blend by Squaremile Coffee Roasters)
- Sweetener to taste
- Drain and rinse the soaked sesame seeds. Add them to the blender.
- Add the 3 cups of water. Blend on high until smooth.
- Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender.
- Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup.
- Blend on high until everything is incorporated.
- Pour into a sealed container and store in the fridge.
- To make the latte, brew your espresso in your normal fashion. I use an Aeropress.
- If you do not own a milk steamer, add the milk to a saucepan and heat on medium until hot. You can either whisk or add the hot milk to a blender and blend for 30 seconds until frothy.
- Add the frothed milk to the espresso. Sweeten to taste!