A warm, nutty soy drink that gains a nearly chocolatey depth through cocoa and a pinch of salt. No milk substitute, but a standalone indulgence – perfect for cold days or as a dessert in liquid form. The soybeans give the drink a natural creaminess that no powder can replace. Those who prefer it sweeter can increase the maple syrup, while those who want it more robust can reduce it and add a knife-tip of chili powder.
And this is what you need for the chocolate soy drink
200 g dried soybeans
1 litre water (plus 500 ml for soaking)
3 tablespoons unsweetened cocoa powder (at least 70 % cocoa content)
3 tablespoons maple syrup (or to taste)
1 pinch of sea salt
This is what matters
The trick lies in pressing the bean mass: The more thoroughly you press the residue in the sieve, the creamier the drink will be. A second pass with some fresh water through the residue is worth it – it extracts even more soy milk. If the drink is too thick, simply dilute it with hot water. Important: Only add the cocoa powder to the warm milk, otherwise it will clump. Those who prefer it especially velvety should strain the finished drink through a fine-mesh sieve once more.
Variations
- Chocolate soy drink with vanilla — scrape out the seeds of 1/2 vanilla pod and stir the pulp together with the cocoa powder into the warm soy drink. Slightly reduce the sweetness as vanilla adds additional aroma.
- Spiced chocolate soy drink — stir 1/4 teaspoon of cinnamon and a knife-tip of chili powder together with the cocoa powder. Pairs well with dark chocolate as a topping.
- Chilled chocolate soy shake — let the finished drink cool, blend it with 3 ice cubes and top with whipped cream. Increase maple syrup to 4 tablespoons.
Frequently asked questions
Can I also prepare the drink with ready-made soy drink?
Yes, but the result will taste less nutty and creamy. Use 500 ml unsweetened soy drink, heat it with 2 tablespoons of cocoa powder and 1 tablespoon of maple syrup. The texture will be thinner.
Why does the soy drink sometimes curdle when heated?
Soy milk curdles when heated too strongly or comes into contact with acidic ingredients (e.g., lemon juice). Always stir at medium heat and add the cocoa powder only towards the end.
How long does the drink keep in the fridge?
In a sealed jar, 3–4 days. Before serving, heat it up to 70 °C again and stir, as the cocoa and soy milk can separate.
