The caramel soy drink is a homemade beverage made from soaked soybeans, sweetened with brown sugar and maple syrup. The combination of nutty soy milk and caramelized sugar results in a creamy, lightly sweet drink that can be served hot or cold. The preparation takes a little longer due to the soaking time, but the result is a fresh alternative to store-bought plant milk.
Here’s what you need for the caramel soy drink
1 cup dried soybeans
4 cups water
1/2 cup brown sugar
2–3 tbsp maple syrup
1 pinch of salt
Key points
The pomace left over after straining is called okara and should not be discarded. It can be used further in the kitchen, for example for patties or baked goods. When heating the soy milk, it is important to keep the temperature below the boiling point; otherwise, a thick skin forms on the surface, which is edible but alters the consistency of the drink. If you want to intensify the caramel flavor, you can lightly toast the brown sugar in a dry pan before adding it.
Variations
- Vanilla caramel soy drink — scrape out 1 vanilla bean and heat the pulp with the sugar to add an extra depth of aroma.
- Chilled caramel soy drink — let the finished drink cool completely and serve over ice cubes, ideal for hot days.
- Spiced caramel soy drink — let a cinnamon stick and 2 cardamom pods steep during heating, then remove before serving.
Frequently asked questions
Can I use store-bought soy milk?
Yes, then the first three steps can be skipped. Simply heat 4 cups of unsweetened soy milk and refine it with sugar, maple syrup, and salt. The result is less nutty than homemade soy milk.
How long does the caramel soy drink keep?
In the refrigerator, it will keep for about 3–4 days in a sealed container. Shake well before serving, as the ingredients can settle.
Why is the soy milk heated?
Heating neutralizes the beany flavor of raw soy milk and makes it more digestible. Without this step, the drink tastes grassy and may sit heavily in the stomach.
Can I omit the maple syrup?
Yes, the brown sugar alone is enough for sweetness. However, the maple syrup adds an extra layer of flavor that enhances the caramel character.
