Black Sesame & Chia Mylk
I am most definitely a nut mylk lover (yep, I know, nut juice to some) and my Almond & Walnut is my daily go to but this Black Sesame & Chia combo is another delicious version that I enjoy as a high calcium, magnesium and iron snack.
It’s got a rich, deep sesame flavour and the Chia Seeds give it a more rounded mouth feel it it naturally separates in the fridge just turn it upside down (I made two bottles, one did and one didn’t?). It’s a nutritional boost any way you enjoy it, I’m loving it with porridge and cereal at the moment!
Also, after years of using non-recyclable UHT cartons I finally decided to invest in a nut mylk maker and do my bit for the planet (not sponsored, just being transparent).
Makes 1.25 Litres (5 cups)
Cook Time - 5 mins
Equipment - Blender/Nut Milk Maker
Ingredients
1 cup Black Sesame Seeds
2 tbsp Chia seeds, to boost the omega 3’s
1 tsp Salt, Himalayan salt is my preference but any fine (not rock) salt works well
1.6 litres Water
Sweetener: 10 Stevia Tablets/2 tbsp Honey/2 Medjool dates) I promise, it needs it, it doesn’t make it too sweet!
Method
Combine all ingredients in blender/nut milk maker
Blend at high speed for longer than you think it need, you shouldn’t hear any solids and there should be a foam forming (I use the pre-programmed setting twice)
Strain using a nut milk bag/cheesecloth (if you don’t have them a fine sieve or sacrificed stockings work!)
Enjoy!
Tips
Tips - Blend, blend, blend! Strain well but try not to push it, let gravity do the hard work- I leave mine for a few mins before decanting it into a bottle
Variations-Additional Vanilla extract
Serving suggestions - with cereal, in smoothies, for baking etc.
Store refrigerated in airtight container for up to 4 days (but mine never lasts more than 2!)
Nutrition
For those who are counting, the actual cals for the mylk only is about HALF this!!
The Cronometer nutritional info is for the full recipe including the pulp (since I tend to eat both)
Bonus Ingredient!
The nut milk pulp is your present from this recipe. It’s hugely versatile- I use it in smoothies, to thicken soups, in baking, I’ve turned it into pancakes and it’s a regular in my oatmeal.
