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Chia Seed Milk {Inca Warrior Milk}
Jamie Raftery
Fresh chia seed milk with walnut, date, and tahini
Prep Time
10
minutes
mins
Soaking Time
8
hours
hrs
Total Time
8
hours
hrs
10
minutes
mins
Course
Drinks
Cuisine
International
Servings
1
500 ml portions
Calories
254
kcal
Equipment
Weighing scales
Mixing bowl
Blender
Funnel
Nut milk bag
Glass bottles
Ingredients
15
g
Chia seeds
10
g
Walnuts
600
ml
Water - filtered
10
g
White sesame tahini
20
g
Dates
(stone removed)
⅛
teaspoon
Pink salt
(tiny pinch)
Method
Assemble all ingredients.
Combine the 600ml water, chia seeds and walnuts in a bowl.
Whisk to prevent clumps from forming.
Let soak for 8 hours overnight in the fridge.
Pour chia seed mixture into a blender.
Add the tahini and dates.
Cover and blend until smooth; about 30 seconds to 1 minute.
(pass through a nut milk bag for extra fine consistency)
Transfer to glass jar or bottle and chill.
Shake well before serving.
Video
Recipe Notes
Recipe variations:
Add cacao for a chocolate chia seed milk.
Try adding orange zest or vanilla for extra flavors.
Nutrition Facts
Serving:
500
ml
Calories:
254
kcal
Carbohydrates:
25
g
Protein:
6
g
Fat:
17
g
Sodium:
37
mg
Potassium:
282
mg
Fiber:
8
g
Sugar:
13
g
Vitamin A:
19
IU
Vitamin B1:
0.3
mg
Vitamin B2:
0.1
mg
Vitamin B3:
2
mg
Vitamin B5:
0.2
mg
Vitamin B6:
0.1
mg
Vitamin C:
1
mg
Vitamin E:
0.2
mg
Vitamin K:
1
µg
Calcium:
144
mg
Copper:
1
mg
Folate:
31
µg
Iron:
2
mg
Manganese:
1
mg
Magnesium:
90
mg
Phosphorus:
255
mg
Selenium:
13
µg
Zinc:
2
mg