Black Sesame Cold Brew

How to Make Black Sesame Cold Brew

1. 1

   Step 1: Toast and make black sesame paste

   Lightly toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant (about 2–3 minutes). Transfer to a small blender or mortar and grind with the sugar, then add hot water and blend or mash until a smooth, glossy paste forms; set aside to cool.

   For this step

   • 3 tbsptoasted black sesame seeds
   • 2 tbspgranulated sugar
   • 3 tbsphot water (for sesame paste)
   
2. 2

   Step 2: Combine coffee and water to steep

   In a large jar or pitcher, combine the coarse-ground coffee and cold filtered water, stirring to ensure all grounds are saturated. Cover and steep in the refrigerator or at room temperature for 12 hours for a well-rounded cold brew concentrate.

   For this step

   • 1 cupcoarse-ground coffee
   • 4 cupscold filtered water (for cold brew)
   
3. 3

   Step 3: Strain the cold brew concentrate

   After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove grounds. Press or squeeze gently to extract the liquid, then chill the concentrate until you're ready to assemble.
   
4. 4

   Step 4: Whisk paste with milk and combine with cold brew

   In a pitcher, whisk the cooled black sesame paste with the milk (or oat milk) and vanilla until completely smooth and emulsified. Taste and adjust sweetness or texture if desired, then add the chilled cold brew concentrate and stir to combine—aim for a roughly 1:1 ratio of milk mixture to concentrate, or adjust to taste.

   For this step

   • 2 cupsmilk or oat milk (for creaminess)
   • 1 tspvanilla extract
   
5. 5

   Step 5: Serve over ice and garnish

   Fill glasses with ice, pour the black sesame cold brew over the ice, and gently stir to combine. Finish each glass with a light sprinkle of extra toasted black sesame for contrast and serve immediately.

   For this step

   • 3 cupsice cubes
   • 1 tspextra toasted black sesame (for garnish)
   

1. Lightly toast the black sesame seeds in a dry skillet over medium heat, stirring constantly, until fragrant (about 2–3 minutes). Transfer to a small blender or mortar and grind with the sugar, then add hot water and blend or mash until a smooth, glossy paste forms; set aside to cool.
2. In a large jar or pitcher, combine the coarse-ground coffee and cold filtered water, stirring to ensure all grounds are saturated. Cover and steep in the refrigerator or at room temperature for 12 hours for a well-rounded cold brew concentrate.
3. After steeping, strain the mixture through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean container to remove grounds. Press or squeeze gently to extract the liquid, then chill the concentrate until you're ready to assemble.
4. In a pitcher, whisk the cooled black sesame paste with the milk (or oat milk) and vanilla until completely smooth and emulsified. Taste and adjust sweetness or texture if desired, then add the chilled cold brew concentrate and stir to combine—aim for a roughly 1:1 ratio of milk mixture to concentrate, or adjust to taste.
5. Fill glasses with ice, pour the black sesame cold brew over the ice, and gently stir to combine. Finish each glass with a light sprinkle of extra toasted black sesame for contrast and serve immediately.