"To really bring out the nutty quality, it’s important to give the black sesame seeds a gentle toast before you pulverize them into black sand. This step is equally important if you don’t want to serve your milkshakes with a side of dental floss. (I may have failed on the hygiene front in the past, but a toothy black studded smile is a lose lose.) In addition to the frozen banana, this milkshake gets extra creamy from a good dose of coconut milk. Make sure you get the full-fat version—it’s worth it for the thick layer of coconut cream on the top of the can.
Finally, if you want to add a little extra something something on the sesame front, I highly recommend a tablespoon of tahini. This paste is made with white sesame seeds, but it brings out that sesame flavor in a way that hand ground sesame seeds never could. It also happens to be a little bitter, so you may want to add an extra dash of maple syrup if using. You’re in charge of your own sweet tooth."
- Phoebe Lapine
Phoebe is a food writer, chef, competitive French fry eater, and owner of one too many frilly aprons.Feedmephoebe.com is where she shares her recipes for healthy hedonism, gluten-free finds, and tips on living a more balanced life beyond food.
See her other recipes at feedmephoebe.com, or follow her @PhoebeLapine
In a small skillet, toast the black sesame seeds over medium-low heat until fragrant. Be very careful not to burn these guys - the darker the nut/seed, the easier it is to char further.
Transfer the sesame seeds to a small food processor and pulse until the mixture resembles a fine black sand.
Add the coconut milk, banana, maple syrup and tahini, if using. Puree until very smooth.
Transfer to a jar or cup(s), garnish with more black sesame and enjoy!