Almond Sesame Nut Milk

I find myself frequently swinging back and forth between trying to DIY as many things as possible and wanting to say "f**k it, I'll just leave it to the experts".  It's true that I believe that there are many situations in which it is worth my hard-earned money to let someone else do the work.  Kale chips?  I'll buy 'em, thanks.  A well-crafted cocktail?  Leave it to the bartender.  Almond milk?  Well, maybe that's a different story. 

Don't get me wrong.  If you look in my pantry, you will almost always find a few back-up boxes of shelf-stable almond milk.  Nothing worse than running out in the middle of cooking something.  But, in the interest of consuming as much fresh, homemade food as possible, I am slowly getting into making my own nut milks (or mylks as some people like to call them) at home.  I swear I can taste the difference and, what's more, there seem to be unlimited options for creative new concoctions.  

For this iteration, I wanted to stick somewhat close to traditional almond milk but to add a little something extra.  Sesame seeds add a nice, nutty flavor as well as a good deal of calcium and magnesium.  According to an ayurvedic perspective, "Sesame helps to contain body heat, reinforces blood, and strengthen your bones, muscles, and even willpower" (from Joyful Belly).  Talk about a superfood!  

To me, sesame has a pretty strong taste for everyday use, which is why this recipe calls for a good deal more almond than sesame.  I felt like the 4:1 ratio allowed the taste of the sesame seeds to come through without overwhelming.  I really enjoyed using this nut milk in smoothies and coffee elixirs with coconut butter.  I decided to use honey for a mild sweetness, but you could definitely use a few dates instead if you would like.

Sesame-Almond Nut Milk
makes about 4 cups

Ingredients
- 1 cup raw almonds (soaked overnight)
- 1/4 cup raw sesame seeds
- 1 Tbsp raw honey
- pinch sea salt

Place all ingredients in a high-speed blender with 4-5 cups of water (4 cups for a richer milk).  Blend on high for at least 2 minutes.  Strain through a nut milk bag, gently squeezing out excess moisture.

Store nut milk in a clean glass jar in the fridge for up to 5 days.