Today I want to share a special recipe that brings a touch of innovation to our kitchens. We’re making Homemade Black Bean and Soy Milk. This recipe is perfect for anyone looking for a healthy and easy-to-make alternative to regular milk.
Let’s start with why I chose black beans and soy. Black beans are a staple in Latin American cuisine, known for their deep flavor and great health benefits. They’re packed with protein and fiber. Soy, on the other hand, is a fantastic base for making milk and is also rich in protein. Combining them, we get a super nutritious drink that’s also really tasty.
Making this milk at home is simpler than you might think, and it’s a great way to know exactly what’s going into your food—no added preservatives or strange ingredients you can’t pronounce! Plus, it’s a fun experiment to try out in the kitchen, especially if you’re trying to eat healthier or looking for dairy-free options.
This Homemade Black Bean and Soy Milk is great for smoothies, baking, or just drinking by the glass. I can’t wait for you to try it out and see how easy and delicious eating healthy can be. Let’s get started and bring a piece of Latin American innovation into our homes!
Table of Contents
Chef’s Notes – Homemade Black Bean and Soy Milk
- Soaking the beans for 6 hours softens them and makes them easier to blend. For a creamier texture, soak them overnight.
- Add a pinch of cinnamon or a few drops of vanilla extract for a subtle flavor boost. Blending in soaked dates can add natural sweetness.
- Use muslin cloth, a fine-mesh sieve, or a nut milk bag for convenient straining.
- Store the milk in an airtight container in the refrigerator for up to 3 days. Shake well before serving, as natural separation may occur.
- Save the leftover bean pulp (okara) and use it in baking, soups, or smoothies for extra fiber.
- Serve warm for a comforting breakfast drink or chilled as a refreshing beverage. Pair with fresh fruit or whole-grain toast for a wholesome meal.
Homemade Black Bean and Soy Milk
Discover the delightful taste and health benefits of Homemade Black Bean and Soy Milk. This easy-to-make beverage is perfect for those seeking a dairy-free alternative, packed with protein and essential vitamins. Ideal for breakfast or as a refreshing drink, this recipe promises a nutritious start to your day without any added sugar.
4
cups10
minutes8
minutes80
kcal6
hours6
hours18
minutesKeep the screen of your device on
Ingredients
2/3 cup Soybeans soaked
1/3 cup Black Beans soaked
6 cups Filtered Water
1/2 teaspoon Stevia Extract optional for sweetness
- Alternative Ingredients:
Almond milk can be substituted with any plant-based milk like oat or soy milk.
Maple syrup can be replaced with honey or agave syrup.
Fresh cranberries can be substituted with frozen ones.
Directions
- Thoroughly rinse the black beans and soybeans under cold water. Soak them together in a large bowl filled with water for at least 6 hours to soften.
- After soaking, drain the beans and place half of them in a blender with 3 cups of water. Blend on high speed for about 1 minute until the mixture is smooth.
- Line a saucepan with muslin cloth and pour the blended mixture into it. Gather the cloth’s ends and squeeze firmly to extract the milk into the pan. Repeat with the remaining beans and water.
- Bring the extracted milk to a boil over medium heat, then reduce to a simmer for 1 minute to finish.
Equipment
- blender
- saucepan
- muslin cloth
Nutrition Facts
- Calories: 80kcal
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 15mg
- Potassium: 200mg
- Carbohydrates: 8g
- Fiber: 2g
- Sugar: 0g
- Protein: 6g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 8mg
FAQ – Homemade Black Bean and Soy Milk
Can I skip the soaking step?
No, soaking is crucial for softening the beans, ensuring they blend smoothly, and reducing anti-nutrients that can affect digestion.
Can I use canned black beans and soybeans?
Canned beans are not ideal for this recipe as they may alter the texture and flavor of the milk. It’s best to use dried beans.
Is it necessary to boil the milk after straining?
Yes, boiling ensures the milk is safe to consume by eliminating any potential bacteria and improves the flavor by neutralizing the raw bean taste.
Can I sweeten the milk with other ingredients besides stevia?
Yes, you can sweeten the milk with honey, maple syrup, agave syrup, or soaked dates for a natural touch of sweetness.
How do I prevent the milk from burning during boiling?
Use a heavy-bottomed saucepan and stir frequently while boiling. Simmering gently instead of boiling rapidly will also help avoid scorching.
Can I freeze the milk for later use?
Freezing is not recommended, as it may cause the milk to separate and lose its creamy texture. It’s best enjoyed fresh or refrigerated.
Is this recipe suitable for people with nut allergies?
Yes, this recipe is nut-free as long as no nut-based ingredients are added.
Can I double the recipe?
Yes, the recipe can be easily doubled. Just ensure your blender and saucepan are large enough to accommodate the increased volume.
