1 raw hulled sesame seeds
1 3-inch cinnamon stick
1 tsp of anise extract or 1 star anise pod
4 whole cloves
4 cups warm water
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract optional
Pour the seeds into a wide, skillet that's at least 10-inches wide. Heat the pan over medium-low heat while using a flat wooden spoon to shift the seeds around in the pan.
Continue gently heating and toasting the sesame seeds, shifting them frequently in the pan and ensuring the seeds remain in an even layer. After 5 minutes, the seeds begin to take darker creamy color. If you want a nuttier flavor toast for 8-minutes, the seeds will emit a nutty scent and will be the color of caramel. Remove the pan from the stove to allow the seeds time to cool slightly.
Once the sesame seeds are toasted, add them, along with the cinnamon stick, anise, and cloves to 1-gallon pitcher. Pour water that's been warmed over the seeds and spices in the pitcher. Stir the seeds in the water to make sure they're not clumped together.
Cover and allow the seeds to soak and soften for no less than 3 hours.
Use a blender to puree the seeds and the spices into small bits after the seeds have soaked or for 3 minutes. Pour the blended contents of the bowl into a mesh colander.
Use a spatula to press the milk from the sesame seed mixture.
Pour the strained milk into the blender with a can of sweetened condensed milk and the vanilla extract. Blend to combine the two milks completely. This will only take 1-2 minutes.
Refrigerate for 3 hours or over night, until chilled. Serve also with ice if you like.
Be sure to give it a shake before serving.