The "Flavoring Soylent" thread


#112

I’m going to have to try this.


#113

I’ve been using Hershey’s Dark Chocolate Cocoa Powder. About 2 Tbsp. per 2 liter pitcher.


Poor first experience - Looking for "flavor neutral" recipe?
#114

Dang, I didn’t see this thread and just created a similar one.

I person put a whole banana and 4-5 spoonfuls of peanut butter when I’m making my days worth of Soylent.

Chocolate milk sounds very interesting and I might have to try that one out!


#115

Just want to chime in that I found a mix that’s working for me:

3 Tablespoons Hershey’s Dark Chocolate Cocoa Powder
2 Whole Bananas, sliced then immersion-blended

I add the cocoa with the powder, then the water, shake for 30s, add bananas and oil, shake and chill. Delicious!


#116

Friend mentioned wanting to get mint into the equation somehow; got some mint extract, soo… planning to make a batch of mint chocolate next! =)


#117

Using McCormick imitation extracts (found in baking aisle at grocery store) and frozen fruit, I’ve come up with a few tasty recipes. Each recipe uses 3 cups of ice water (Just a little ice to break up Soylent, kinda like a blender ball.) This makes a thick Soylent, which has the consistency of a shake. It also allows it to fit into the blender.

First, to the pitcher add 1/2 of ice water, then powder, then 1/2 of ice water, then shake until it’s pretty much mixed. (This seems the best way to stop it from clumping on the bottom or top.) I made this step easier by drawing lines on my pitcher with a Sharpie to show me how much water to put in. I use 8 ice cubes total.
Next, add to blender.
Then, add flavoring ingredients (and the 1/4 tsp salt if you’re on Soylent-only diet.)
Blend, and pour back into the pitcher.

– I have found this is the best way to make Soylent because just shaking in pitcher leaves clumps and using the blender first leaves a lot of powder stuck to the sides. Anyway, now on to the flavors! Oh… when I say “Soylent scoop” I mean that metal one from the starter kit.

Raspberry:
1 Soylent scoop of frozen raspberries
1 tsp McCormick raspberry extract
(raspberry seeds get stuck in my teeth but it’s worth it)

Blackberry:
2 Soylent scoops frozen blackberries
(I can’t find an extract for this, and it leaves a lot of seeds to get stuck in my teeth… I probably won’t repeat even though it was tasty.)

Strawberry Banana:
2 Soylent scoops of frozen strawberry banana mix
2 tsp McCormick strawberry extract
1/2 tsp McCormick banana extract

Strawberry:
7-10 frozen strawberries
2 tsp McCormick strawberry extract

Hazelnut:
1 tsp McCormick hazelnut extract
(This stuff is strong, so don’t add more than 1 tsp. It is very tasty)

Almond:
1/2 tsp McCormick almond extract
(This stuff is even stronger and also very tasty)

Coffee:
(borrowed idea from above posters)
I just brewed 3 cups strong coffee and used it instead of water. Wait for the coffee to cool before putting it into the pitcher. I still blended it to eradicate lumps, and added 1/2 cup Splenda to sweeten it. I make one of these every 3 days, divide it into 3, and there’s my breakfast.


#118

Sounds interesting if you have a blender, though I’d ask why use extract when you have the fruit already? Also personally I can’t stand the alcohol taste of most extracts when mixed in my soylent. When I do get a blender I’m going to have a field day with fruit soylent smoothies.


#119

“Leche con Platanos” Soylent:
1/2 banana
2-3tsp cinnamon (Saigon is what I have)
1/4 day (500 Cal) Soylent, as mixed in pitcher.

Whirl in the large magic bullet cup.

Delicious!


#120

I put a scoop of Hershey’s Special Dark Cocoa Powder into a thermos full - it was a good sized scoop, but MAN did that taste great! It added maybe 20-30 calories, total, but supposedly dark chocolate is good for your blood pressure, so I was delighted that it was such a tasty beverage!

EDIT: Actually, this raises a question - 75% or better dark chocolate is supposed to be good for my blood pressure. What % is cocoa powder, or ‘special dark’ cocoa powder? I mean, cocoa powder is… just cocoa, right? That’s something like 100% cocoa?

What I’m asking is really IS DELICIOUS CHOCOLATE GOODNESS BENEFICIAL TO MY HEALTH?


#121

The special dark is in fact 100% cacoa but it has been “Dutched” which removes some of the nutrients. It does include a non-negligible amount of micronutrients, especially Iron, Magnesium and Potassium. As long as you aren’t going crazy with it (one scoop sounds right) you should be fine, but it isn’t JUST a low calorie flavoring agent, it has nutritional content.

1 heaping tablespoon should be more than enough. I’m down now in my DIY to about half of that. It is much more neutral, but that was my goal.


#122

If you look at the side of the Hershey’s Special Dark cocoa it has a disclaimer that says that the normal (non-dark) cocoa has more antioxidants than the dutched cocoa.


#123

Specifically, I saw that flavanoids reduced bloodpressure, but it as to be 70% cocoa (or in some places, cocoa powder). I’d like to do the best I can for my blood pressure, and I always eat about 30 grams of dark (85% dark).

What I’m trying to figure out is if the cocoa powder itself has the flavinoids. Here’s what I’ve found:


#124

Pina Colada Soylent:
1 packet of the flavoring
Dissolve in 1-2 oz water in 16.9-20oz bottle, shake well.
Pour prepared Soylent, filling to top of bottle, mix well.
WARNING: Flavor packet will NOT mix with prepared Soylent.
WARNING #2: This is amazing!


#125

Pre-prepared and chilled Soylent is EXCELLENT as a replacement for cream in chai tea. I’ve also made tomorrow’s batch with strong-brewed chai tea in place of the usual water. It smells like pumpkin pie and I am extremely excited to try it, but I have to let it chill and soak.

I’ll be trying a range of teas as well, and reporting back here. So far, I’ve only seen green tested and the tester said it worked out pretty well. My next test is probably going to be strong-brewed Earl Grey, as I’m told citrus with Soylent is amazing.


#126

Ok, the results for any who are interested in them:

Soylent was prepared at about 8AM EST, using a full pouch in the provided Takeya pitcher with an added 1/4tsp of Morton’s Iodized Salt. The usual water was replaced by strong brewed black chai tea. Oil was added at 9AM EST the following morning.

Soylent was consumed from a Contigo Auto Seal 20oz mug, filled halfway with ice, and all the way with aforementioned Soylent.

This stuff tastes like Pumpkin Pie. It’s amazing.


#127

What brand chai? How long did you steep the tea?


#128

Omg, I just found out my fiancee has a secret addiction to flavored water packets (seriously, she has 3 gallon-sized ziplock bags full of them). So I’m going to try mixing some in with small servings of soylent and see which work. I’m hoping they don’t taste too chemical with the artificial flavorings.

As for teas/replacing water, I really enjoy using my keurig to add a cup of chai tea latte, cocoa, or caramel cappuccino in place of some of the water occasionally. I don’t really brew my own chai tea, but I have used Tazo and Oregon Chai tea latte concentrate as well (you don’t need a lot, it’s normally diluted with milk when making chai tea lattes).

Edit: Black teas should be steeped in much hotter water (just off boiling) compared to most teas. As for how long, that really depends on you, if steeping in pot 2 tea bags 5 minutes, in cup 1-2 minutes, if you’re going for strong tea, steeping for 15 minutes, or until liquid is tepid, should be more than enough.


#129

If you have any of that brand that I posted, do NOT do the margarita. It was TERRIBLE.


#130

Uhhhh… it came in a red box? And it steeped for about an hour or so…


#131