Katie Sanderson’s almond and black sesame sensation puts the cows to shame…
“Nut milks are becoming more and more popular, and are a great alternative to dairy,” explains Katie Sanderson. The endlessly innovative young chef behind a host of inspiring food projects, including Living Dinners, is interviewed in the new issue of Image Interiors & Living, out now. “I tried a black sesame ice cream while in San Francisco recently, became obsessed… and then everything I made had black sesame in it, including my milk!” she laughs. “This is unbelievable thickened into a smoothie or heated for an indulgent hot chocolate.”
Almond & Black Sesame Milk
Keeps for 3-4 days
YOU WILL NEED
1 cup of soaked almonds
3-4 cups of filtered water
1⁄4 cup of black sesame, toasted or raw
1 tsp sweetener (maple, agave or honey)
1 tsp coconut oil
a pinch of sea salt
1 Soak the almonds overnight or for a minimum of 6 hours.
2 Put them in a high-speed blender with the water and black sesame seeds; strain through a nut-milk bag.
3 Put the milk back into the blender and add the coconut oil, salt and sweetener. Taste for personal seasoning. Enjoy!