A warm, nutty drink that works without milk and still tastes creamy. The base is homemade soy milk, refined with coconut milk and vanilla. Perfect for cold days or as a base for coffee variations. If you like, you can add a pinch of cinnamon or cardamom – but for now, it remains pure to keep the flavors clear. No powder, no ready-made product, just whole ingredients.
And this is what you need for the Coconut-Vanilla Soy Milk
1 cup dried soybeans (approx. 200 g)
4 cups water (for the milk) + 2 cups water (for soaking)
½ cup coconut milk (approx. 120 ml, from the can, not the thin drinking milk)
2–3 tablespoons maple syrup (to taste)
1 teaspoon vanilla extract (or the seeds of half a vanilla pod)
1 pinch of salt
What matters
The trick is in straining: If you filter the soy milk again after boiling through a fine sieve or a clean kitchen towel, it will become silky smooth. The vanilla seeds from the pod give more aroma than extract – but only if you add them towards the end, otherwise the aroma will boil away. If you prefer a thinner drink, you can dilute it with hot water, but then it will taste less intense. The coconut milk should come from the can, not the thin drinking milk – it doesn’t have enough fat for the creaminess.
Variations
- Coconut-Vanilla Soy Milk with spices — Add ½ teaspoon ground cinnamon or 2 crushed cardamom pods with the coconut milk. Goes well with coffee or as a base for chai tea.
- Cold Coconut-Vanilla Soy Milk — Let the finished drink cool and serve with ice cubes. Optional with a splash of lemon juice for freshness.
- Chocolate-Coconut Soy Milk — Stir in 1 tablespoon unsweetened cocoa powder with the coconut milk. Increase maple syrup to 3–4 tablespoons.
Frequently Asked Questions
Can I also make the drink with ready-made soy milk?
Yes, but the taste will be less intense. Use 500 ml unsweetened soy milk, heat it with the other ingredients and strain it through a sieve at the end to avoid lumps.
Why does the soy milk sometimes curdle during cooking?
Soy milk curdles when heated too strongly or when acid (e.g. lemon juice) is added too early. Always simmer over medium heat and add spices or vanilla only towards the end.
Can I store the drink?
Yes, it will keep in the refrigerator for 2–3 days. Warm it up again and stir well before serving as the coconut milk will settle.
What do I do with the okara (soybean residue)?
Okara is high in protein and can be used in patties, muffins, or as a flour substitute. Simply dry or freeze it.
