Red Bean Latte Recipe

Soak beans

Rinse 1 cup dried adzuki beans under cold water until water runs clear. Place beans in a bowl and cover with cold water by ~2 inches. Soak for 4–8 hours or overnight. (If short on time, proceed without soaking but add ~15–20 minutes cooking time.)

Cook beans

Drain soaked beans and transfer to a medium pot. Add 900 ml of fresh water (reserve remaining water for later). Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim any foam from the surface. Partially cover and simmer for 45–60 minutes, stirring occasionally, until beans are very tender and break easily when pressed between fingers. If water level gets low, add a splash of the reserved water.

Sweeten and mash

When beans are tender, drain most of the cooking liquid, leaving about 2–3 tablespoons in the pot. Return pot to low heat. Add 80 g granulated sugar and 1 tsp salt, stirring until sugar dissolves. Use a potato masher or the back of a spoon to gently mash beans to your desired texture: smooth for a spreadable paste or slightly chunky for texture. Cook, stirring constantly, for 3–5 minutes to reduce excess moisture.

Finish paste

Stir in 1 tablespoon neutral oil or unsalted butter to give the paste a glossy, spreadable finish and to keep it from drying out. Taste and adjust sweetness or salt as desired. Remove from heat and let cool slightly. The paste can be used warm or cooled; if cooled and it firms, warm gently before assembling the latte.

Prepare concentrated red-bean mixture

Spoon 3–4 tablespoons of the warm red bean paste into a small heatproof bowl. Add 60 ml hot water and stir vigorously until the paste loosens into a pourable, smooth concentrate. If you prefer a chunkier drink, use less water and stir to a thicker consistency. Taste and add 1 tbsp simple syrup or honey and 1 tsp vanilla extract if you want extra sweetness and flavor; stir to combine.

Heat and froth milk

Heat 2 cups milk in a small saucepan over medium-low heat until it reaches about 60–65°C (140–150°F) — small bubbles will form around the edges but it should not boil. If you have a milk frother or steam wand, froth to your desired foam. Alternatively, whisk vigorously or shake in a tightly sealed jar for 20–30 seconds to create light froth.

Assemble

Divide the red-bean concentrate between two mugs (about 2–3 tbsp each). Pour 1 cup (240 ml) heated milk into each mug over the concentrate, holding back foam with a spoon. Spoon foam on top. Taste and add a pinch (optional 1/4 tsp) of sea salt to heighten flavors if desired.

Garnish and serve

Top each latte with a small dollop (about 1–2 tbsp) of reserved red bean paste if you like more texture, or a spoonful of whipped cream and a sprinkle of toasted sweet rice cereal or crushed pistachios. Serve immediately with a spoon to scoop any bean bits.