Soy Milk with Cardamom
Creamy, homemade soy milk infused with the warm aroma of green cardamom. This dairy-free alternative is lightly sweetened and gently simmered for a comforting drink that's perfect on its own or paired with breakfast.
For 4 servings
- prep
Soak the soy beans.
Rinse the dried soy beans thoroughly and soak them in enough water to cover for at least 8 hours or overnight. They will double in size. Drain completely before using.
TIPSoaking reduces the enzymes that make beans hard to digest and ensures a smoother milk. - mix
Blend soy beans with water.
Add the drained soy beans and 2 cups of fresh water to a blender. Blend on high speed until completely smooth and creamy, about 2-3 minutes.
- boil · ~10 min
Cook the soy bean mixture.
Pour the blended mixture into a heavy-bottomed pan. Add the remaining 2 cups of water and stir. Place the pan over medium heat and bring to a gentle boil, stirring frequently to prevent scorching.
TIPSoy milk froths up quickly as it comes to a boil. Keep an eye on it and stir constantly to prevent boiling over. - simmer · ~7 min
Simmer with cardamom.
Once it comes to a boil, reduce the heat to low. Add the crushed green cardamom pods and a pinch of salt. Let it simmer gently for 5-7 minutes, stirring occasionally. The cardamom will infuse its aroma into the milk.
- mix
Strain the soy milk.
Remove the pan from heat and let it cool slightly until warm. Place a nut milk bag or a fine muslin cloth over a large bowl. Carefully pour the mixture into the bag and squeeze out as much liquid as possible. Discard the leftover pulp (okara).
TIPDon't discard the soy pulp! It's called okara and can be used to make parathas, cutlets, or added to roti dough for extra protein. - simmer · ~3 min
Sweeten and do a final simmer.
Return the strained soy milk to the pan. Add the sugar and place over low heat. Warm it through for 2-3 minutes until the sugar dissolves completely, stirring gently. Do not let it boil this time.
- garnish
Serve warm or chilled.
Pour the cardamom-infused soy milk into cups. You can fish out any large cardamom pod pieces at this point for easier drinking. Serve warm, or refrigerate and serve chilled over ice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a nut milk bag or finely woven muslin cloth for straining to get the smoothest milk.
- 2Simmer the milk on low heat after adding cardamom to fully extract the aromatic flavor without curdling.
- 3Chill the soy milk overnight; the cardamom flavor deepens and becomes more rounded.
- 4Reserve the okara (soy pulp) to make protein-rich parathas, cutlets, or veggie burgers.
- 5For a nuttier flavor, toast the soaked soy beans in a dry pan for 2 minutes before blending.
- 6Do not skip the pinch of salt — it balances the sweetness and highlights the cardamom aroma.
Adapt it for your goals.
Saffron-infused
Add a pinch of saffron threads along with the cardamom for a rich, golden hue and a floral, luxurious twist from Indian festive drinks.
unsweetenedUnsweetened
Omit the sugar entirely for a neutral, savory soy milk that works beautifully in smoothies, curries, or as a coffee creamer.
date sweetenedDate-sweetened
Replace sugar with 2-3 pitted Medjool dates blended into the initial soybean-water mix for a natural, caramel-like sweetness and added fiber.
iced cardamom soy latteIced cardamom soy latte
Let the milk cool completely, then pour over ice with a shot of espresso for a refreshing, dairy-free iced latte with warm spice notes.
Why this is on our healthy list.
Excellent Plant-Based Protein
Soybeans are one of the few complete plant proteins, providing all essential amino acids, making this milk a great option for vegetarians and vegans.
Naturally Lactose-Free
This homemade soy milk contains no dairy whatsoever, making it gentle on the stomach for those with lactose intolerance or dairy sensitivities.
Heart-Friendly Fats
Soybeans supply polyunsaturated fats, including omega-3 fatty acids, which support cardiovascular health when part of a balanced diet.
Digestive Aid from Cardamom
Green cardamom is traditionally used in Indian cuisine as a digestive aid, helping to ease bloating and enhance nutrient absorption from the soy.
Frequently asked questions
Whole green pods are strongly recommended; pre-ground cardamom loses its volatile oils quickly and can make the milk taste dusty or flat.
