Black Sesame Horchata (Horchata de Ajonjoli)

Black sesame horchata is as good as expected! It’s a creamy drink made with black sesame seeds, offering a sweet savory-ish twist on the classic horchata made w/ rice. Keep this in your fridge *wink*

Have it warm or ice cold, horchata is ALWAYS a good idea. Since I’m always finding ways to put a twist on classic flavors and recipes, I felt the need to experiment with black sesame seeds. I typically sprinkle them on my avocado toast, salads, in my ramen, or even on top of desserts! I find the strong, savoriness of black sesame seeds a unique compliment to sweet edible creations. So much so that I just had to enjoy it in the form of a drink!

The process of making it is reminiscent of whipping up fresh squeezed homemade almond milk; except I used black sesame seeds.

Add in honey for sweetness and cinnamon for classic horchata spiciness, and you’ve got yourself a HIT! Another bonus is that by the end of recipe, you’ll have some extra black sesame milk left over!

Eager for another black sesame seed horchata recipe? Try our Black Sesame Horchata Chia Seed Pudding. OMG! It’s soooo good!

Oh! If you haven’t already, follow us on Instagram! You’ll be glad you did 🙂

Recipe

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Black Sesame Horchata

Black sesame horchata is as good as expected! It's a creamy drink made with black sesame seeds, offering a sweet savory-ish twist on the classic horchata made w/ rice.

Course Beverages

Keyword drinks, vegan milk

Prep Time 8 hours hours

15 minutes minutes

Total Time 1 day day 15 minutes minutes

Servings 2 people

Ingredients

• ½ cup black sesame seeds
• 1 ¼ cups filtered water
• 1 tablespoon raw honey plus extra as needed
• 1 cup vanilla bean almond milk (homemade or store bought) See: FRESH SQUEEZED VANILLA BEAN NUT MILK recipe
• ¾ teaspoon cinnamon

Instructions

• Place black seeds and tap water in a small bowl or mason jar. Soak overnight.
• Drain and rinse sesame seeds. Transfer them to a bowl and add the filtered water and honey. Blend on high speed until sesame seeds are completely broken down (takes about 2 minutes).
• Over a medium-sized bowl, strain sesame seed mixture with a nut milk bag and reserve the pulp for another use (see almond pulp cracker recipe).
• Rinse out the blender and pour about ¾ cup of the sesame seed milk back in, setting aside remaining milk for another us (you will have about 1 cup of sesame milk left over that will keep in an airtight container for about 4 days).
• Add the almond milk and cinnamon and blend for about 15 seconds. Taste and adjust sweetness to your liking by adding more honey if needed.
• Black sesame horchata will keep covered and refrigerated for up to 5 days.