Red Bean Strawberry Latte Recipe
With whipped cream and strawberry sauce
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Ingredients
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Latte Base
Sweet Red Bean (Azuki) Topping
Strawberry Sauce
Whipped Cream & Garnish
Method
Sweet Red Bean (Azuki) Topping
Warm and loosen red bean paste
Place 1 cup sweet red bean paste in a small saucepan with 2 tablespoons water. Warm over low heat, stirring frequently, until the paste is loosened and heated through (about 3–5 minutes). If the paste is very thick, add up to 1 additional tablespoon water to reach a spoonable but slightly thick consistency. Keep warm on the lowest heat while you prepare the rest.
Strawberry Sauce
Cook strawberry sauce
Combine 1 cup hulled strawberries, 2 teaspoons sugar, 1 teaspoon lemon juice, and 1 tablespoon water in a small saucepan. Bring to a gentle simmer over medium heat, then reduce heat and simmer 4–6 minutes until strawberries break down and sauce thickens slightly. For a smoother sauce, mash with a fork or pulse briefly with an immersion blender (or transfer to a blender). Taste and adjust sweetness. Keep warm or let cool slightly.
Latte Base
Brew coffee/espresso
Brew one strong shot of espresso or 1 shot-equivalent of very strong coffee. Pour into a heatproof cup or glass.
Steam or heat milk
Heat 2 cups whole milk until steaming but not boiling (about 150–160°F / 65–70°C) using a steam wand or stovetop. If you have a milk frother, foam to your desired amount. Stir in 1 tablespoon granulated sugar and 1 teaspoon vanilla extract until dissolved.
Assemble latte
Spoon 2–3 tablespoons of the warmed sweet red bean paste into the bottom of each serving glass (this recipe makes about 2 servings—see Servings). Pour the hot espresso/coffee over the red bean layer, then gently pour the steamed milk on top, holding back foam with a spoon and then spooning some foam on top.
Whipped Cream & Garnish
Make whipped cream
In a small bowl, whip 3 tablespoons heavy cream with 1 teaspoon powdered sugar until soft peaks form (3–4 minutes by hand or 1–2 minutes with an electric mixer).
Top each latte with a generous dollop of whipped cream. Drizzle 1–2 tablespoons of the prepared strawberry sauce over the cream. Optionally place a small spoonful (about 1 teaspoon) of red bean paste on top of the cream or a couple of thin strawberry slices for garnish.
Serve immediately with a long spoon or straw so drinkers can mix the red bean and strawberry sauce into the latte as they prefer.