While I’m not a fan of hot matcha, I love it when it’s iced and even more when vanilla is involved!
I like boba in my iced tea, but I have to admit sometimes I have trouble digesting them. So instead of bubbles here, we have adzukis beans that are chewy, slightly sweet, and balance perfectly with the iced matcha. Plus they add protein!
It starts with the beans that are first soaked overnight, and then cooked until tender. I went with adzukis beans as they are smaller than red beans (easier to get through a boba straw) and have a natural sweetness.
I like to prepare the beans one day ahead and keep them in a simple syrup, this way they get sweeter.
Now onto the iced matcha! Almond milk makes the base, then maple syrup to sweeten, matcha, vanilla extract for extra flavor, and A LOT of ice. Blend everything together until the ice is very fine.
The color of your iced matcha will depend on the quality of the matcha tea powder you use. I went with a high-quality one here, hence the bright green color. While testing with a lower quality one I got a more pale green.
If you are looking for a refreshing and healthy drink to enjoy this summer, you should definitely try this iced vanilla matcha! The adzuki beans add texture and makes this drink more fun to drink, because who doesn’t like something to chew in their tea?
If you like matcha, you should also try these Chewy Matcha Coconut Cookies!
Let me know in the comments if you try this recipe!
- 1/3 cup (65g) dry adzukis beans, soaked overnight
- 3 cups (700ml) water
Iced Vanilla Matcha
- 3/4 cup (177ml) almond milk
- 3 cups ice
- 3/4 tsp matcha
- 1 tsp (5ml) vanilla extract
- 1 tbsp (15ml) maple syrup (2 tbsp if you like it sweeter)
- Start by cooking the beans: Bring a medium pot of water to a boil. Once boiling, add the adzukis beans, lower the heat to a simmer and let simmer for about 60 minutes, or until the beans are soft. You don’t want the beans to be hard, they should be tender so cook longer if needed.
- Once the beans are cooked, drain, transfer to a small bowl, and let it cool.
- If making the beans ahead of time, store the beans in an equal mix of water and maple syrup, and keep in the refrigerator for up to 3 days.
Iced Vanilla Matcha
- To a high-speed blender, add the almond milk, ice, matcha powder, vanilla extract, and maple syrup.
- Pulse a few times to break the ice, then blend for a few seconds or until the ice is very fine.
- Divide the red beans between three glasses and pour the iced matcha on top. Enjoy immediately!
I usually cook the beans the day before so they have time to soak up some of the maple syrup, giving them sweetness.
- Serving Size: 1 (with beans)
- Calories: 97
- Sugar: 4g
- Fat: 0.9g
- Carbohydrates: 18.5g
- Fiber: 2.9g
- Protein: 4.6g