soy milk
Growing up in Hong Kong, soy milk was a favorite drink! On winter days you could get hot soy milk in glass bottles from the corner stores.
ingredients
Makes 2 cups (450ml)
½ cup (75g) soybeans (preferably non-GMO)
3 cups (720ml) water
2-3 Tbsp maple syrup
Pinch of sea salt
method
In a large bowl with ample water, soak soybeans overnight.
Rinse and drain soybeans. Add to a high-speed blender with the water and sea salt. Blend 3-5 minutes, or until smooth.
Strain the mixture using a cheesecloth or fine-meshed sieve. (Save the soy pulp, okara, to add extra nutrition to other cooked meals! I store mine in the freezer)
Pour the strained liquid into a medium-sized saucepan and bring to a low boil, stirring occasionally.
Skim and discard any thick foam that rises to the surface. Simmer for 15 minutes.
Let cool for 15 minutes. adding 1/2 cup (120ml) more water or to desired consistency. Sweeten with maple syrup to taste.
