If you make your own soy drink, you can flavor it directly – combining strawberries and basil creates a creamy, slightly sweet beverage with a fresh herbal note. The soybeans are soaked overnight, blended, and strained, then briefly heated with the fruit and basil. The result is much thicker and more aromatic than store-bought soy milk and can be enjoyed hot or cold.
Here’s what you need for the strawberry-basil soy drink
1 cup soybeans (soaked overnight)
4 cups water
1 cup fresh strawberries
1 handful fresh basil
2–3 tbsp maple syrup
1 pinch of salt
Key points
The nut milk bag presses more liquid out of the blended beans than a sieve – the okara, the solid residue, can be dried and processed into flour. Do not boil when heating, otherwise the soy milk may curdle slightly. Basil releases its aroma within the first few minutes; simmering it for too long can make it bitter. If drinking the beverage cold, it should be tasted again after cooling – the sweetness becomes less pronounced.
Variations
- Mango-ginger soy drink — Use 1 ripe mango and 1 piece of fresh ginger (approx. 2 cm) instead of strawberries and basil.
- Blueberry-lavender soy drink — Add 1 cup blueberries and 1 tsp dried lavender, strain after simmering.
- Chocolate soy drink — Stir in 2 tbsp cocoa powder and 1 tsp vanilla extract instead of strawberries and basil.
Frequently asked questions
Can I replace dried soybeans with edamame?
Edamame produces a milder, less beany flavor but must also be soaked. The yield is slightly lower.
How long does homemade soy drink last?
In the refrigerator, 3–4 days in a sealed bottle. Shake before use as solids may settle.
Is it absolutely necessary to soak the soybeans overnight?
Yes, otherwise they cannot be blended finely enough, and the drink will become gritty. Soak for at least 8 hours.
Can I replace maple syrup with sugar?
Yes, 2–3 tbsp sugar works just as well. Agave syrup or rice syrup are also suitable alternatives.
