Have you tried Matcha with fresh soy milk?
Make this easy soy milk at home and add our fresh quality Matcha. Only 4 ingredients needed!
We miss the fresh soy milk you find in Asia so we decided to whip it up ourselves. The smell of fresh soy milk is a trip down memory lane!
The key is in soaking the Soybeans to help break down the tough outer layer of the beans. This also means you will be able to absorb more nutrients from this superfood. When buying soybeans, look for non-GMO and organic if possible.
Soy milk is naturally high in protein and a great non dairy alternative, plant based milk.
Ingredients:
• 1 cup of soybeans soaked overnight, this will double in size once soaked
• 6 cups of water
• 2 tablespoons of sugar, adjust to taste and a pinch of salt
• 2 teaspoons of Matcha whisked with 100ml warm water
How to:
- Soak soybeans overnight.
- Thoroughly rinse and wash the next morning. Remove any skins on the beans. This might take a few washes to remove the skin.
- Blend 1 cup soaked soy beans with 3 cups water in a blender.
- Pour the soy milk through a fine mesh and squeeze out all the juice! You will need something very fine like a muslin/cotton cheesecloth.
- Repeat step 3 and step 4 with the remainder soybeans.
- Over low heat, cook the soy milk and stir consistently for 20 minutes with sugar and salt. Careful not to over boil the soy milk as this will be a big mess to clean. Remove any foam on the surface that forms.
- Pour yourself a cup of fresh soy milk and top off with fresh Matcha.
- Store soy milk on the fridge for up to a week.