When black beans are soaked, squeezed and drained, the result is black bean milk. Its color isn't black, but beige, similar to the color of soy milk. Black bean milk tastes like soy milk except it has a much creamier taste and somewhat thicker consistency. Because it's slightly more exotic, it has a higher price in compared to soy milk. However, once you get used to making it at home yourself, you'll be able to save a lot of money each week.
Pour the black beans into the bowl. Fill the bowl with water until the beans are completely submerged. Let them soak overnight.
Rinse the black beans completely the next morning. Drain the uncooked black beans in a sieve and pour them into a blender.
Add four cups of water to the blender and blend the black beans until they resemble a paste. Pour the blended black beans into a bowl. Add four more cups of water.
Place the sieve on top of a large cooking pot and strain the blended black beans into the pot beneath the sieve.
Add two pandan leaves to the pot and put it on the stove over low heat. Cover the pot. Every five minutes, increase the temperature slightly so that you slowly bring the mixture to a boil. Stir it every minute or so in order to prevent it from burning.
Remove the pot from the heat the minute it begins to boil and allow it to cool. Drink it hot or cold and with or without sugar. Once cooled, store it in a plastic or metal pitcher, ideally with a lid, in the fridge.
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Lane Cummings is originally from New York City. She attended the High School of Performing Arts in dance before receiving her Bachelor of Arts in literature and her Master of Arts in Russian literature at the University of Chicago. She has lived in St. Petersburg, Russia, where she lectured and studied Russian. She began writing professionally in 2004 for the "St. Petersburg Times."