Soy milk: it tastes like horchata, but the real debate is elsewhere

Soy milk doesn't taste like milk: it tastes like horchata

Soy milk doesn't taste like milk. It tastes like horchata, with nuances: depending on the brand and the added sugars, the resemblance narrows or breaks down entirely. That's the short answer to the question that opens the topic, and also the point where the conversation stops being about taste and starts being about something else. Because the one-litre carton hides a discussion about endocrine disruptors, phytoestrogens, hidden sugar and prices ranging from 60 cents to 1.50 euros.

The starting point is textbook: lactose intolerance, lactose-free milk doesn't convince either —it still contains lactose, just less— and the reasonable doubt of whether a plant-based drink can handle coffee, cocoa and the microwave. The practical answer that prevails is that yes, it can be heated, but the result isn't the same. Cold it works as a soft drink; hot, with cocoa or coffee, it falls short compared to cow's milk. For spreading on toast or pouring over cereal, it does the job.

What does soy milk taste like compared to cow's milk?

The consensus is broad: it's nothing like it. The most repeated description is a kind of horchata, with notable variations between the sweetened version, the one with fructose, the vanilla one and the plain one. The chocolate one, however, takes the crown among those looking for a sweet drink: some pay **1.50 euros a litre** for a specific brand while others go for store brands at **one euro**, accepting that it tastes somewhat worse.

Unsweetened soy milk is the cheapest and the easiest to find, but also the one furthest from a milky taste. Those who buy it blindly expecting milk are in for a disappointment; those who buy it knowing what it is, come back for more.

The warning that keeps coming up: phytoestrogens and endocrine disruptors

Here the tone rises. Part of the discussion argues that soy is a **first-rate endocrine disruptor** and that its regular consumption in men is linked to lower libido, while in women it is associated with polycystic ovary syndrome. These are claims that circulate insistently and should be treated with caution: they are not a diagnosis nor a proven causal relationship, and any dietary decision should involve a healthcare professional.

The alternative gaining trinc is oat milk. It is defended as the healthiest, the mildest in flavour and the most forgiving with instant chocolate. Rice milk appears as the second option, even milder, though with a fruta for being watery due to the cereal's starch. Almond milk divides opinion: some like it, others find it too intense. Hemp and spelt milk slip into the conversation as minority discoveries.

The invisible sugar and the label nobody reads

The economic and nutritional arguments quickly intersect. Some point out that oat milk contains **more sugar than cow's milk**, while others respond that oats, with their beta-glucans, regulate glucose levels and are recommended for diabetics. The discussion is settled by reading the label: good plant-based drinks contain **around 15%** cereal and the rest is water, while others add sugars to taste better.

The homemade solution emerges as the most cost-effective: buying oat flakes and making the drink at home works out to many litres per kilo, with a touch of cocoa, cinnamon and honey. The full calculation, with prices per kilo and yield per litre, shows a difference that surprises anyone who has only looked at the supermarket shelf.

From 60 cents a litre to 1.50 euros

Price is the silent battleground. At one end, offers of **four units at 60 cents** each at discount chains; at the other, brands that don't drop below **1.50 euros**, justified by being GMO-free. In between, the store brand at one euro as a compromise option.

The question hanging in the air is whether it's worth skimping on something consumed daily. The prevailing answer is that it depends on the sensitivity of each palate and each wallet, but that the premium is rarely justified by taste alone.

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With all this, soy seems doomed to be the cheap gateway while oat milk is the final destination. If the trend holds, the plant-based drinks aisle will end up looking less like a dairy alternative and more like a shelf of liquid cereals. Although, when it comes to food, it's best not to bet too heavily.