Red Bean Brown Sugar Latte Recipe

If using canned or pre-cooked adzuki beans, drain them and place in a small saucepan. Add 3 tbs brown sugar, 2 tbs water, and 1 tsp salt. Heat over medium-low, stirring, until mixture warms and sugar dissolves, about 3–4 minutes.

Simmer gently for 5–8 minutes, stirring frequently, until beans break down and mixture thickens. Add a splash of water if it becomes too dry.

Remove from heat and use an immersion blender or transfer to a blender. Pulse briefly to reach a chunky-smooth paste (retain some texture). Taste and adjust sweetness with extra brown sugar if desired. Set aside and keep warm.

In a small saucepan combine 4 tbs dark brown sugar and 4 tbs water. Bring to a low simmer over medium heat, stirring until sugar dissolves.

Simmer gently for 2–3 minutes until slightly thickened. Remove from heat and stir in 0.25 tsp vanilla if using. Let cool slightly; syrup will thicken as it cools. Reserve about 1 tbs for the latte and remaining for drizzle.

Chill a small mixing bowl and beaters in the fridge for 5 minutes if possible. Pour 0.5 cup cold heavy cream into the bowl, add 1 tsp powdered sugar, and whip by hand or with a mixer until soft peaks form (about 1–2 minutes). Do not overwhip.

Fold in a pinch of brown sugar (the 1 tsp) for flavor if desired. Transfer whipped cream to a piping bag or keep chilled until use.

Warm the 10 fl oz milk: heat on the stovetop or steam with an espresso wand to about 150–155°F (65–68°C). If steaming, create a light microfoam. If heating on stovetop, whisk briskly to create slight froth.

Spoon 2–3 tbs of the prepared red bean paste into the bottom of a 12–14 oz serving glass or cup. If the paste is very thick, loosen with 1–2 tbs warm milk or water so it layers more easily.

Pour 2 shots of freshly brewed espresso over the red bean layer (or pour espresso into the cup alongside the paste). Stir gently if you want an integrated flavor, or leave layered for visual effect.

Add 1.5 tbs brown sugar syrup to the warmed milk and stir to combine. Slowly pour the milk over the espresso/red bean, holding back foam with a spoon and then topping with foam if desired.

Top the latte with a generous dollop or piped swirl of whipped cream.

Drizzle remaining brown sugar syrup over the whipped cream and dust lightly with 1 tsp brown sugar. Sprinkle optional toasted sesame seeds or a few reserved red bean pieces for texture and visual appeal.

Serve immediately with a long spoon or straw so the drinker can scoop red bean paste from the bottom.