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Glass jar filled with creamy maroon ombre colored red bean milk tea with a metal straw.

Red Bean Milk Tea

This red bean milk tea is a little creamy and a little grainy from the red bean, perfect for a mid-afternoon treat!
Course Drinks
Cuisine Chinese, Taiwanese
Keyword egg-free, milk tea, no-bake, non-alcoholic, nut-free, red beans, vegetarian
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings 2 servings
Calories 382 kcal


  • ½ cups dried red beans
  • ¼ cup honey or sugar
  • teaspoon kosher salt
  • 2 cups milk
  • 4 tablespoons tea leaves
  • ice


  1. In a small pot over medium high heat, bring the red beans and half a pot of water to boil then simmer for 1.5 hrs, or until the beans are tender. I like them very tender, almost falling apart, since that will help the beans mix into the milk tea.
  2. Drain off any excess liquid from the beans. Mash the beans with the back of a fork slightly. Mix the sugar and salt into the beans, and stir until the sugar melts. Cool completely.
  3. In a medium pot, bring the milk to a simmer. Add the tea and remove from the heat. Let the tea steep for 10-15 minutes (depending on how strong you like your tea), then strain the tea leaves out (pressing on the leaves to extract any milk tea) and discard the tea leaves.
  4. Let the milk tea cool at room temperature until cool to the touch, then transfer to the fridge until you’re ready to serve.
  5. When you’re ready to serve, divide the red beans between 2 tall glasses. Fill the glasses half full with ice, then top off with the milk tea. Stir before enjoying!