Lemon juice causes the soy protein to partially coagulate, giving the pureed drink a strong, slightly creamy texture; the lemon taste seasons the milk.
- 1/2 litre hot soy milk, homemade with the AND SOY blender.
- 1 Tbsp lemon juice and / or 2 Tbsp oil
- 2 Tbsp maple syrup
Puree the soy milk and maple syrup with the blender for 15 seconds. Let it simmer for an additional 30 seconds whilst slowly pouring in the lemon juice. Leave it to rest for at least another minute, then puree again for a short time and serve immediately.