Red Bean Matcha Latte Recipe

1. Prepare and simmer

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.

2. 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.

3. 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.

4. Whisk matcha

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.

5. Sweeten and combine

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.

6. 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.

7. 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.

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

9. 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.

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