Best 3 Sesame Ginger Milk Recipes
Indulge in the symphony of flavors with our tantalizing Sesame Ginger Milk recipe. Crafted with a harmonious blend of nutty sesame and zesty ginger, this delectable beverage offers a refreshing and nutritious start to your day. Alternatively, explore the tangy delight of our Lemon Ginger Milk, a citrusy concoction that invigorates the senses with its refreshing kick. If you seek a creamy and indulgent treat, our decadent Chocolate Almond Milk is a symphony of rich chocolate and nutty almonds, sure to satisfy any sweet craving. For a tropical escape, our creamy Coconut Milk is a vacation in a glass, transporting you to paradise with its velvety texture and subtle sweetness. Lastly, our versatile Almond Milk, with its mild and subtly sweet flavor, serves as a blank canvas for your culinary creations, inviting you to explore a world of possibilities.
Check out the recipes below so you can choose the best recipe for yourself!
SESAME CANNOLI WITH GINGER
This is an iconic dessert for me. I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street. Making these at home, I am holding them up to the standard of an Italian bakery. These cannoli come together in two parts: make the shell, thin and crispy, and then make a filling with serious flavor.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h25m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- For the shells: Sift the flour, granulated sugar and salt into a medium bowl. Work the butter pieces in with your fingers. Then add the egg yolk. Work in the white wine until a smooth dough forms. Wrap the dough in plastic and let rest for a few minutes while you make the filling.
- For the filling: Sift the powdered sugar, allspice and ginger into a medium bowl. In another medium bowl, whisk the ricotta until smooth and then add it to the dry ingredients; mix to blend. Beat the cream until fairly stiff and gently fold it into the ricotta mixture with a rubber spatula. Stir in the chocolate chips. Lightly zest the lemon and stir it into the ricotta. Refrigerate.
- To roll and fry the shells: Heat the oil to 350 degrees F in a heavy-bottomed medium pot. Meanwhile, spread an even layer of flour on a flat surface and flour a rolling pin. Roll the dough until very thin (about 1/8-inch thick). Cut out 3- to 4-inch rounds, using a glass or a small bowl; you should have about 12 rounds. Wrap each one around a cannoli mold, pressing to enclose. Flare the edges out slightly from the mold. Use a pair of tongs to submerge the shell in the hot oil. Fry until crispy, 2 to 3 minutes. Remove from the oil and immediately slide the shell off the mold. Set aside to cool. Repeat for all the rounds.
- To fill the cannoli: Just before serving, use a pastry bag to pipe the ricotta filling into the cannoli shells. Fill the shells from both sides so that the cream fills the length of the shell. Sprinkle the sesame seeds generously onto the ricotta on each end. Dust with powdered sugar. Serve immediately.
SESAME-GINGER SAUCE
This quick sauce does an excellent job of tying the components of this pork chop dinner together. It's also excellent over mixed greens, or tossed with cold noodles.
Provided by Lauryn Tyrell
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 10m
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a blender or mini food processor, blend sesame seeds, ginger, sugar, soy sauce, vinegar, and 2 teaspoons water until well combined. With motor running, add oil in a slow stream until combined.
- Sauce can be used right away or refrigerated in an airtight container up to 3 days.
SESAME GINGER VINAIGRETTE
My decision to devote this week's recipes to salad dressings was partly a reaction to my son's request for a bottled sesame ginger dressing. "We don't buy dressings in this house," I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 5m
Yield Makes 2/3 cup
Number Of Ingredients 8
Steps:
- Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 17 grams, Carbohydrate 1 gram, Fat 19 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- To make the sesame ginger milk, use a high-powered blender to ensure a smooth and creamy consistency.
- Use full-fat coconut milk for a richer and creamier flavor.
- Adjust the amount of ginger and sesame seeds to your personal preference.
- For a sweeter milk, add 1-2 tablespoons of honey or maple syrup.
- Sesame ginger milk can be stored in an airtight container in the refrigerator for up to 3 days.
- Use sesame ginger milk in smoothies, overnight oats, or as a milk alternative in baking recipes.
Conclusion:
Sesame ginger milk is a delicious and versatile plant-based milk that can be easily made at home. With its creamy texture and unique flavor, it's a great alternative to cow's milk and can be enjoyed in a variety of ways. Whether you're looking for a healthy breakfast option, a refreshing drink, or a dairy-free milk alternative, sesame ginger milk is a great choice.
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