You see this? It’s homemade milk. No cows were involved. This milk is so simple and easy and the possibilities are endless. I eat it in smoothies, with cereal or in my homemade chai. It’s super healthy and if you choose to use sesame seeds like I do, then you will get an extra boost of calcium. I am going to show you how to make it. Let’s get started.
Start off with some unhulled sesame seeds.
One cup should do it.
Pour enough water to generously cover the seeds. Soak your seeds 6-8 hours.
Once you are done soaking. Gather your ingredients together. You will need sweetener (I use dates), lecithin (thickener), unrefined coconut oil, sea salt, your pre-soaked sesame seeds. The optional ingredient is protein powder. It’s not necessary, but I like to fortify my milk. You will also need a mesh bag to strain the milk from the pulp.
Drain off your seeds and rinse them really well.
Dump your rinsed seeds in the blender.
Fill the blender halfway with water.
Blend really well.
This is the fine mesh bag I was talking about earlier.
See how fine it is?
You can buy these online for 8-10 bucks or from Chinatown for less than that. Either way, it’s a worthy investment.
Pour the milky seed mixture in the bag. Get all the delicious and nutritious milk out.
It’s quite simple and easy.
Pour the strained milk back in the blender and add your sweetener. I add 1 date per 1/4 cup of dry seeds (4 dates for 1 cup). Add a pinch of salt. 1 heaping tablespoon of lecithin. 1 heaping tablespoon of the unrefined coconut oil.
I also add a scoop of protein powder, but you don’t have to.
Because of the protein powder, I add extra water, however this might make your milk too thin. Add one cup of water at a time and blend until you get to the consistency you like. With my recipe above and using the vitamix, I end up with 8 cups of milk.
Creamy, dreamy and good for you.
NOTE: The sesame seeds can be switched out for other types of nuts and or seeds. ie. almonds