How to Make Pea Protein Milk (Traditional & Healthy Version)
Pea Protein Milk is a modern fusion beverage that has made its way into Singapore’s vibrant kopitiam scene and health-conscious cafes. This creamy, plant-based drink draws inspiration from Singapore’s multicultural food landscape, where innovative blends are celebrated alongside traditional fare. With its light, nutty taste and smooth texture, pea protein milk is a great alternative to dairy for those seeking more plant-based options, echoing Singapore’s growing focus on wellness and sustainability. In Singapore, the rise of vegetarian and vegan options in hawker centres reflects a shift towards healthier eating, without losing the communal kopitiam spirit. Pea Protein Milk fits perfectly into this trend, offering a nutritious drink that can be enjoyed alongside a hearty breakfast or as a midday refreshment. Its neutral taste makes it a versatile base for local add-ons like pandan, gula melaka, or even a shot of kopi, embodying Singapore’s unique knack for blending global influences with homegrown flavors. Whether enjoyed plain or jazzed up with local ingredients, Pea Protein Milk is a delicious, protein-rich beverage for today’s Singaporean table.
Ingredients
- 1 cup Dried yellow split peas (soaked overnight)
- 3 cups Water (for blending and boiling)
- 1/2 teaspoon Vanilla extract
- 1/8 teaspoon Sea salt
- 1 tablespoon Gula melaka syrup (or honey, to taste)
- 1 Pandan leaf (tied into a knot)
- 2 tablespoons Rolled oats (optional for extra creaminess)
- as needed Ice cubes (for serving cold)
Step-by-step instructions
Step 1 · Rinse the soaked yellow split peas thoroughly under running water
Rinse the soaked yellow split peas thoroughly under running water. Drain well.
Step 2 · In a pot
In a pot, add the rinsed split peas and 2 cups of water. Bring to a boil, then simmer for 15 minutes with the pandan leaf.
Step 3 · Discard the pandan leaf
Discard the pandan leaf. Drain the peas and let them cool for 5 minutes.
Step 4 · Transfer cooled peas to a blender
Transfer cooled peas to a blender. Add 1 cup fresh water, rolled oats (if using), vanilla extract, sea salt, and gula melaka syrup.
Step 5 · Blend on high until the mixture is smooth and creamy
Blend on high until the mixture is smooth and creamy, about 2 minutes.
Step 6 · Strain the blended mixture using a fine mesh sieve or nut milk bag ...
Strain the blended mixture using a fine mesh sieve or nut milk bag to remove pulp, if desired.
Step 7 · Chill the pea protein milk in the fridge or serve over ice
Chill the pea protein milk in the fridge or serve over ice. Enjoy plain or add more gula melaka for extra sweetness.
Why this recipe is healthy
This Pea Protein Milk recipe is a healthy alternative to traditional dairy milk, offering high protein content with minimal saturated fat. It’s low in calories (when unsweetened) and provides slow-digesting carbohydrates, making it ideal for sustained energy. Free from lactose and cholesterol, it’s gentle on digestion and suitable for those with lactose intolerance or looking to reduce animal-based foods. The natural ingredients support a balanced, nutrient-rich diet.
A note on tradition
Singapore’s kopitiams and hawker centres are known for their beverage culture, from kopi to soy milk. Pea Protein Milk is a recent addition, reflecting the city’s openness to fusion and healthier alternatives. It’s often enjoyed by those seeking non-dairy options, fitting well into the local habit of pairing a nutritious drink with breakfast toast or steamed buns. Modern cafes in districts like Tanjong Pagar and Bugis have embraced such plant-based milks, especially during the rise of wellness-focused eating in Singapore.