Julie Hasson is the author of 9 cookbooks, including 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes, 125 Best Cupcake Recipes and 300 Best Chocolate Recipes, Vegan Diner, Vegan Pizza and Vegan Casseroles. You can visit julie at www.juliehasson.comPrint
This soymilk has a wonderful malted flavor and silky texture. It’s a favorite around our house, and has become our go-to recipe. I developed this recipe for the new Soyquick Premier Milk Maker 930P, which is filterless. If you’re adapting the recipe for a different machine, you’ll need to reduce the amount of soybeans and water, according to the manufacturer’s directions.
- 3/4 cup (or 1 2/3 cups with the special Soyquick measure cup), soaked overnight
- 1 tbsp rolled oats
- 1 tbsp white jasmine rice, rinsed
- Filtered water to the second water-mark (about 6 1/2 cups)
- 4 tbsp dry barley malt extract
- 2 tbsp agave syrup, organic sugar or other sweetener of choice
- Pure vanilla extract, optional
- Pinch salt
- Rinse soaked soybeans, removing skins, if desired. Fill machine with water to the top water line. Add soybeans, oats and rice. Turn machine on and prepare milk according to manufacturer’s directions. Unplug machine, remove top, and set aside to cool down.
- Strain soymilk into a large pitcher. Add barley malt extract, agave, vanilla (if using), and salt. Whisk until smooth. Cover and refrigerate once it’s completely cool.
Copyright © 2008 Julie Hasson