Black Soybean Milk

Thoroughly rinse the dried black soybeans under cold running water to remove any debris.

Place the beans in a large bowl and cover with plenty of water; allow them to soak for at least 8 to 12 hours, or overnight, until they have doubled in size.

Drain the soaking water and rinse the beans one final time; you may choose to rub the beans to remove loose skins, though keeping them preserves more antioxidants.

Combine the soaked beans and 5 cups of fresh filtered water in a high-speed blender and process until the mixture is completely liquefied and frothy.

Pour the blended liquid through a nut milk bag or a fine-mesh sieve lined with cheesecloth into a large, heavy-bottomed pot, squeezing tightly to extract every drop of milk.

Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low; simmer for 20 to 25 minutes while stirring frequently to prevent the bottom from burning.

Skim off any foam that accumulates on the surface and stir in the sweetener and salt until fully dissolved.

Serve the milk warm for a traditional experience, or let it cool and store in the refrigerator for a refreshing chilled drink.