As humans, we are built to drink milk. It’s the first thing we ever consume as babies, and its many health benefits remain important throughout our lives. It is, in many ways, the perfect beverage. But in recent years, new technologies have enabled us to go beyond normal milk and ask the question: how can we make it better?
This quest has given rise to soy milk, skim milk, chocolate milk, oat milk and more. The field of milk-making today is more crowded than ever before. But one competitor stands out from the crowd: Silk Chocolate Soymilk. With the best flavor, texture and nutrition in the business, there is quite simply nothing like it.
Silk’s dominance does not come just from some passing popularity. On objective grounds of flavor and texture, it regularly beats out competitors in blind taste tests. For one CHS student, Liliana Amjadi-Klass, Silk stood out for the richness of its flavor, earning a score of 8.5/10. Meanwhile, the alternative brand of chocolate milk simply couldn’t compete in terms of body and punch, scoring 5/10 overall.
“[Silk] has a better texture and flavor. Overall, it has more body and depth,” Amjadi-Klass said. “[The other] is a little watery and not super flavorful.”
Another student, Jules Gates, was similarly impressed by Silk’s flavor and intensity, awarding it a 9/10. Once again, the competing brand did not have the same level of milkiness as Silk, despite being made from cows’ milk.
The unique texture and sheer power of Silk milk were noticed by many participants, like Gates, and made some of its most compelling attributes. Few alternatives can offer the kind of power Silk milk can without becoming overly dense, a line Silk walks deftly.
“[Silk] just tastes a lot more like chocolate milk. More milky, like there’s kind of more taste all around,” Gates said. “The other, it tastes like you mixed water with cocoa puffs and then strained it.”
Better nutrition. Better for the environment. Adored by countless loving consumers. But despite the overwhelming evidence, some people aren’t convinced. One of them, Finn Dresch, believes that Silk isn’t all it’s cracked up to be, finding cows’ milk to be the superior product.
“The soy milk is just not milk, you know,” Dresch said. “It doesn’t have that milk flavor. It’s chocolate, but it’s not milky enough.”
Dresch’s perspective is worth considering. However, the truth is that Silk’s strengths immensely outweigh any weaknesses. At the end of the day, downing a chilled carton of Silk is a unique and peerless experience, one worth enjoying whenever you can.
