Filtered water to the top water-mark (about 6 1/2 cups)
3/4 cup (or 1 2/3 cups with the special SoyQuick measure cup), soaked overnight
1 tbsp Jasmine rice (rinsed)
1 tbsp rolled oats
1 1/2 tbsp barley malt powder
1 1/2 tbsp Blue Agave Sweetener (or a sweetener of your choice)
1 tbsp vanilla extract (optional)
1/2 tsp sea salt

NOTE: This soymilk has a wonderful malted flavor and silky texture. It has become my favorite. I use this recipe in the new SoyQuick Premier Milk Maker 930P, which is filterless. If you're adapting the recipe for a different machine, you'll need to reduce the amount of soybeans and water, according to the manufacturer's directions.

DIRECTIONS:
1. Soak soybeans over night or for at least 8 hours.
2. Rinse the soaked soybeans and if desired remove the skins. Fill machine with water to the top water line. Add the soybeans, oats and rice. Turn machine on and prepare milk according to manufacturer's directions. Unplug machine and remove the top. Set aside the soymilk to cool down.
3. Strain the soymilk into the included plastic container or a large pitcher. Add the barley malt powder, agave, vanilla (if using), and salt. Stir until smooth. Cover and refrigerate once it's completely cooled.

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