Red Bean Caramel Latte Recipe

Combine and simmer

In a small saucepan, combine 1 cup sweetened red bean paste (or sweetened whole azuki beans) and 1 cup water. Bring to a gentle simmer over medium-low heat, stirring to break up large clumps until mixture is smooth-ish, about 4–6 minutes.

If using whole beans and the mixture is too thick, add up to 2–3 tablespoons additional water to reach a spoonable, slightly loose jam consistency. Stir in 1 tablespoon granulated sugar and 1 teaspoon kosher salt; taste and adjust sweetness if needed.

Reduce heat to low and simmer gently for another 3–4 minutes to meld flavors. Remove from heat and let cool slightly — the red bean base should be warm and spoonable but not boiling hot when assembled.

Prepare espresso

Brew 2 shots (about 60 ml) of espresso using your espresso machine or prepare 60 ml strong coffee if you don't have espresso. Keep hot if serving hot; let cool slightly if making iced.

Heat or froth milk

Heat 2 cups whole milk in a small saucepan over medium heat until steaming but not boiling (about 150–160°F / 65–70°C). Alternatively, for an iced latte, use cold milk and skip heating. Stir in 1 teaspoon vanilla extract.

If you prefer a frothy latte, froth the hot milk with a handheld frother or steam wand until velvety and slightly foamy (10–20 seconds).

Whip cream

Pour 1 cup heavy whipping cream into a chilled bowl. Add 1 tablespoon powdered sugar. Whip with a whisk or electric mixer until soft peaks form (do not overwhip). Keep chilled until assembly.

Assemble hot Red Bean Caramel Latte

Divide the warm red bean base between two 12-oz serving glasses or mugs (about 3/4 cup red bean mixture total; roughly 1/2 cup per cup). Pour 1 shot of hot espresso into each mug over the red bean base. Add 1 cup heated milk to each mug, pouring slowly to combine; if you frothed milk, spoon foam on top.

Assemble iced Red Bean Caramel Latte

For iced version, spoon 1/3 to 1/2 cup cooled red bean base into each glass, add ice cubes to each glass, pour 1 shot of cooled espresso over the beans, then top with 1 cup cold milk divided between the two glasses. Stir gently to combine the red bean paste into the drink (it will partially dissolve).

Drizzle about 1 to 1 1/2 tablespoons caramel sauce over each latte (reserve a small amount for garnish). Spoon or pipe a generous dollop of whipped cream on top of each drink.

Finish with an additional drizzle of caramel sauce over the whipped cream and a light pinch of flaky sea salt (about 1/8 teaspoon per drink). Serve immediately.