Azuki Latte Base Recipe

Rinse and soak

Place 1 cup dried azuki beans in a fine-mesh sieve and rinse under cold running water until water runs clear. Transfer beans to a bowl and cover with 2 cups of cold water. Soak for 6–8 hours or overnight to reduce cooking time and improve texture. Drain and rinse before cooking.

Initial boil and skimming

Put the soaked and drained azuki beans into a medium saucepan with 4 cups fresh water. Bring to a rolling boil over high heat. Once boiling, reduce heat to medium-low and skim off any foam that rises to the surface with a spoon. This helps keep the liquid clear and reduces bitterness.

Simmer until tender

Cover the saucepan partially (lid tilted) and simmer the beans gently for 45–60 minutes, checking every 15 minutes. Add more water (up to 1 cup) if the beans look dry or are absorbing too much liquid. Beans should be tender and mashable but still hold some shape.

Sweeten and soften

When the beans are tender, add 1 cup granulated sugar, 2 tablespoons light brown sugar and 1 teaspoon sea salt to the pot. Stir gently to dissolve. Continue to simmer for another 10–15 minutes until the sugar has integrated and the liquid has thickened slightly. Taste and adjust sweetness.

Finish with vanilla

Remove the pot from heat and stir in 1 teaspoon vanilla extract. Allow the mixture to cool slightly (10–15 minutes). For a smoother latte base, mash about half the beans against the side of the pot with a spatula or use an immersion blender for 10–20 seconds to break down the beans but retain some texture. If you want a completely smooth base, transfer the cooked beans and syrup to a blender and puree until smooth, then strain through a fine sieve for an ultra-silky texture.

Store or concentrate

If making ahead, cool completely and refrigerate the azuki base in an airtight container for up to 5 days. To concentrate the flavor for a stronger latte, simmer the sweetened beans a few minutes longer to reduce the liquid; for a lighter base keep more cooking liquid.

Measure 3–4 tablespoons of the prepared azuki base per serving (adjust to taste). If using a chunkier base, spoon both beans and syrup; if using a strained smooth paste, dilute 3 tablespoons azuki paste with 2–3 tablespoons warm water to pour easily.

Heat 2/3 cup whole milk and 1 tablespoon heavy cream per serving in a small saucepan over medium-low heat until steaming (do not boil). Whisk or steam milk to create a light foam if desired. Alternatively, use cold milk and pour over ice for an iced azuki latte.

Combine: Spoon the measured azuki base into your serving glass or mug. Pour the hot milk over the azuki base while stirring gently to integrate. Taste and if extra sweetness is desired, stir in up to 2 tablespoons sweetened condensed milk (per serving) and mix until dissolved.

Serve hot or iced: For iced latte, fill a glass with ice, add the azuki base (3–4 tbsp), pour cold milk over, stir to combine. For hot latte, serve immediately in a pre-warmed mug.

Optional: Sprinkle 1/4 teaspoon toasted sesame seeds or a light dusting of matcha powder over the foam or surface for aroma and contrast. Serve with a spoon to scoop remaining azuki beans from the bottom.