Vanilla Iced Matcha with Red Beans

Vanilla Iced Matcha with Red Beans

Refreshing iced matcha latte infused with vanilla and served with sweet adzukis beans!

  • Author: Full of Plants
  • Yield: 3 1x



  • 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)


  1. 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.
  2. Once the beans are cooked, drain, transfer to a small bowl, and let it cool.
  3. 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

  1. To a high-speed blender, add the almond milk, ice, matcha powder, vanilla extract, and maple syrup.
  2. Pulse a few times to break the ice, then blend for a few seconds or until the ice is very fine.
  3. 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