Iced Matcha Milk Tea with Red Bean

Yields: 2
Prep Time: 15 minutes
Total Time: 2 hours
Red Bean Paste Iced Matcha Milk Tea
Ingredients Instructions
  • 1 1/2 cups Chippewa Valley Kidney Beans (300 gr), soaked overnight
  • 1 cup granulated sugar (200 gr)
  • 1/2 tsp salt
  • 1. Wash and strain the red kidney beans. In a large pot, add kidney beans and pour water until 1 inch above the beans. Bring it to a boil over medium high heat for 5 minutes. Drain the beans and discard the water.
  • 2. Return the beans to the pot and pour water until 1 inch above the beans. Cover, and simmer over medium low heat until the beans are soft and easily breakable for about 1 to 1 1/2 hours. Turn off the heat, and let it cool for about 20 minutes.
  • 3. Strain and discard the liquid. Using a hand blender, mash the bean coarsely. You may add little bit water to help mashing the beans.
  • 4. Put the mashed beans back into the pot in medium heat. Add granulated sugar in 3 batches while stirring constantly. Taste to adjust the sweetness each time you add each batch. Add salt and turn off the heat.
  • 5. Let it cool completely before storing red bean paste into the fridge.
Ingredients Instructions
  • 2 tbsp matcha powder
  • 2 tbsp sugar
  • 1/3 cup hot water (80 ml)
  • 4 tbsp sweet Red Bean Paste
  • 2 cups milk (480 ml)
  • 2-3 cups ice cubes, for serving
  • 1. In a glass or small bowl, mix matcha, sugar, and hot water with spoon or milk frother until well combined. Set aside.
  • 2. Add 2 tbsp sweet red bean paste into each tall glass, then enough ice to fill the glass. Pour 1 cup of milk into each glass.
  • 3. Pour the matcha mixture into each cup. Enjoy.