Taiwanese Soy Milk

A simple, 2-ingredient soy milk recipe that will transport you back to the breakfast stalls of Taiwan. Pairs perfectly with a crispy fried breakfast cruller (油條) or pan-fried egg pancake (蛋餅!)

Ingredients:

• 2 cups of soy beans

• 8 cups of water

• (Optional): sweetener of choice, I usually do 1 tbsp of monk fruit sugar for 1 1/2 cups of soy milk

Instructions:

1. Rinse and wash soy beans until water is clear

2. Soak soy beans for 8 hours

3. Blend 1 part soy bean and 4 parts water for 1 WHOLE MINUTE (If making soy milk in bulk, use a bigger blender like THIS one so you don’t have to repeat steps 3 & 4 too many times!)

4. Transfer blended liquids into a cheese cloth and gently squeeze until only dry pulp is left inside

5. Transfer soy milk into a big pot and turn stove on to low

6. Slowly bring the soy milk to a medium-low boil while skimming the foam out and stirring regularly (soy milk can easily burn so make sure you’re watching closely!)

7. Once boiling, bring down the fire to simmer for another 15 minutes

8. Chill and serve

9. Optional: Add sweetener of choice while it’s hot so it melts into soy milk