Katie Sanderson’s Super Sesame Milk

Katie Sanderson's Super Sesame Milk

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

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!

@kjsfoodprojects for @Image_Interiors

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