A warm, nutty soy drink that combines chocolate and hazelnut so that the roasted notes of the nuts do not get lost in the cocoa. The base is homemade soy milk – that makes all the difference: fresh, without stabilizers and with a slight graininess that keeps the drink lively. Maple syrup rounds it off, but only as much as the natural sweetness of the beans and nuts comes through. Perfect for cold days or as a dessert in a glass.
And here’s what you need for the Chocolate-Hazelnut Soy Drink
100 g dried soybeans (soaked overnight in 500 ml water)
750 ml fresh water (plus more for rinsing)
30 g unsweetened cocoa powder (at least 70 % cocoa content)
50 g roasted hazelnuts (whole, not chopped)
30 ml maple syrup (Grade A or dark)
1 pinch of sea salt
This is what matters
Add the hazelnuts only in the last step – do not puree them. This preserves their roasted notes and gives the drink a pleasant texture. If you prefer it especially creamy, you can roast the hazelnuts for 10 minutes at 160 °C in the oven beforehand: This deepens the aroma and makes the drink less sweet. Important: Only stir the cocoa powder into the warm milk, otherwise it will clump. If lumps do form, briefly smooth them out with a stick blender.
Variations
- Chilled version — Let the finished drink cool completely and serve with ice cubes. Optionally stir in 1 cl hazelnut liqueur for a more adult note.
- Spiced version — Simmer ½ tsp cinnamon and 1 star anise with the milk. Strain through a sieve before serving.
- Protein boost — Stir 1 tbsp peanut butter or almond butter into the warm milk. Increases the creaminess and makes the drink more filling.
Frequently Asked Questions
Can I use store-bought soy milk?
Yes, but the taste will be less intense. Use 500 ml unsweetened soy milk and heat it with the other ingredients. Chop the hazelnuts finely beforehand so that they release their aroma better.
Why does the drink become bitter if I squeeze out the residue?
The soybeans contain natural bitter substances that are released when squeezed. It’s better to just strain and rinse the residue with a little water.
Can I prepare the drink in advance?
Yes, but only add the hazelnuts shortly before serving, otherwise they will soften. It keeps for 2 days in the refrigerator. Reheat and stir well before serving.
Which cocoa powder is best?
Unsweetened cocoa powder with a high cocoa content (at least 70 %). Cheap powders often contain sugar and taste flat. If you prefer a more intense flavor, you can simmer 10 g cocoa nibs with the hazelnuts.
