Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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OLD FASHIONED

If using canned anko, drain lightly but keep some syrup for sweetness. In a small saucepan combine 1 cup canned sweet adzuki beans and 2 cups water. Bring to a gentle simmer over medium heat.

Prepare and simmer

Reduce heat to low and simmer 8–12 minutes, gently mashing some beans with the back of a spoon to create a slightly saucy texture. If you prefer whole beans, simmer less; for thicker paste, simmer longer.

Stir in 2 tbsp granulated sugar and a pinch of salt. Taste and adjust sweetness. Continue to simmer 2–3 minutes to dissolve sugar. Remove from heat and let cool to warm. Reserve about 3–4 tbsp of the beans (with syrup) per serving for layering; keep the rest for additional topping or future use.

Sift 2 tsp matcha powder into a small bowl to remove lumps. Add 3 tbsp hot water (80–85°C). Whisk briskly in a zig-zag (M or W) motion with a bamboo whisk or small whisk until frothy and fully dissolved, about 15–30 seconds.

Whisk matcha

In a separate small saucepan or milk frother, warm 2 cups milk until steaming but not boiling (around 65–70°C / 150–160°F). Stir in 1 tbsp granulated sugar (or simple syrup) and 1/2 tsp vanilla extract if using, dissolving completely.

Sweeten and combine

If making iced latte: chill the milk briefly or use cold milk. Fill two glasses with ice (about 1/2 cup ice per glass). Spoon 1.5–2 tbsp of the prepared adzuki beans (with a little syrup) into the bottom of each glass.

Pour the whisked matcha evenly over the beans in each glass. Then slowly pour the milk over the matcha to create layers. Stir gently before drinking if you prefer an even flavor distribution.

Divide the reserved sweet adzuki mixture and any extra syrup between the serving glasses (about 3–4 tbsp per serving).

Top each glass with a dusting of toasted sesame seeds or kinako (about 1/2 tsp per glass) and spoon an extra 1 tbsp adzuki beans on top if desired.

Serve immediately with a wide straw or spoon to enjoy the beans and latte together.

canned sweet red adzuki beans (anko)

water

granulated sugar

pinch of salt

matcha powder (culinary or ceremonial grade)

hot water (80–85°C / 175–185°F)

milk (dairy or plant-based: oat, almond, soy)

granulated sugar or simple syrup

vanilla extract (optional)

ice cubes

toasted sesame seeds or kinako

extra adzuki beans

Red Bean Matcha Latte

Make Red Bean Matcha Latte Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Red Bean Matcha Latte Recipe

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