The Wonders of Soy (Milk)

Soymilk is a wonderful thing. Its one of the yummiest non-dairy beverages out there. I particularly like it in lattes. So here are some warm soymilk drinks to make sure your fingers dont freeze off this winter.

Chai Latte:
This is one of my favorites. It has a lovely spicy undertone to heat up a cold day.

1 Chai Teabag (Tazo is my favorite brand)
Optional Sweetener (agave nectar, turbinado, sucanat, etc)
Soy milk

1) Brew 1 cup of chai according to directions (on average, 5 mins to steep). Put in a mug that can hold at least 12 ounces (A big mug)
2) If you want, add some of your favorite sweetener. I find that white sugar doesnt taste very good, I suggest using something more wholesome tasting. Also, depending on how much sugar is in your soymilk, you may not need any (Silk Plain has enough in it, for example)
3) Add the soymilk. To make it a true latte, you need to add more than you would in just a normal cup o' tea.

Cafe au Lait:
Coffee, the French way without the somatic cells and veal sponsoring.

1 cup of Strong Brewed Coffee
Soy Creamer or Soymilk (more fat = better)
Sugar (optional)

1) Add the creamer or soy milk to the coffee, and sugar if you desire. What makes this french is that you use strong coffee, and creamy milk. If you are going to put sugar in ALWAYS PUT THE SUGAR IN FIRST. Same goes for tea. If you add the soymilk first, it will cool down and the sugar will create a skin on the coffee and it won't disolve.

Chocolat Chaud: (Choco-lat Shoh, not Chcolate chad! Speak real French, goddam you!)
I like French names, (I take it as my foreign language) Anyway, because chocolate syrup doesn't have a bitterness to it like cocoa powder, it tastes extra rich and creamy. Which makes it French :)

Soymilk
Hersheys Chocolate Syrup (Its vegan!)

1) Heat the soymilk up in a saucepan. STIR IT. Skin = yucky.
2) Pour in a mug and add the Hersheys syrup. Don't use too much. You only need a few teaspoons to make it taste creamy. Too much syrup and the sugar will kill the richness of it.

Hot Cocoa:
What makes this different from hot chocolate (chocolat chaud) is that you use cocoa (from the caco bean), not chocolate (which is cocoa with added sugar and cocoa butter) Use as much cocoa powder as you want!

Soymilk
Cocoa Powder
Sugar (or sucanat, turbinado, etc)

1) Heat the soymilk up in a small saucespan, stirring often.
2) Add the sweetener. You must use sweetener. True cocoa is extremelybitter.
3) Add the desired amount of cocoa powder. Stir. Taste, you may need to add more sugar.



Hope you enjoy, dont freeze your buns off!