I bet you heard about mung bean milk as a substitute for bubble milk tea. We believe mung bean milk is much healthier than boba drinks. Let’s learn how to make super summer-friendly mung bean milk with basic ingredients and a secret weapon- fresh mint leaves. It has become my favorite plant-based drink for this summer.
More importantly, it will be the best way of using leftover mung bean soup, as we usually make a large portion each time.
Adding Fresh Mint
Believe me, you will fall in love with this exceptional, unique taste that combines the sandy texture of mung beans with the cooling essence of fresh mint. However, if you don’t have mint by hand, skip it.
Another reason why I highly recommend adding fresh mint is that it can significantly enhance the green color.
Another possible enhancer of the green color is matcha powder. That’s also an excellent option for a vibrant green mung bean milk.
Ingredients
Let’s have a look at all the ingredients we need for this cooling and delicious summer breavage. I am using leftover mung bean soup, milk, sugar, and fresh mint leaves.
You can prepare freshly cooked mung beans using the same unique method I introduced in my mung bean soup recipe. It is a super-fast, raw-taste-free way to create the famous sandy texture of mung beans.
You can skip sugar if you watch your sugar intake. Alternatively, I recommend sweetened condensed milk for a creamy flavor.
By the way, adding heavy cream can make the texture creamier and healthier.
Blend
Now, let’s blend 1 cup of mung beans (slightly strain the water), 2 cups of milk, fresh mint leaves, and sugar in a blender. Blend it until smooth.
I don’t add match powder this time because I don’t want the fresh mint and matcha to influence each other. I have no idea what that tastes like. If you don’t throw in mint leaves, add a small amount of match powder.
Assembling
I placed approximately two tablespoons of mung bean soup at the bottom of the serving cup to create a layered texture. Then pour the mung bean milk on top.
Cook The Mung bean
- 1 cup mung beans
- 1/2 cup rock sugar
- 1.5 L water
- ice cubes for serving
Mung Bean Milk
- 1/4 cup sugar
- 2 cup milk
- 5 fresh mint leaves
My Unique On- Stove Method
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Clean the mung bean and discard if there is any damaged beans.
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Place the mung bean in a pot, add enough water to cover the beans. Possibly 2-3 cm higher than the beans. Bring the content to a boiling. Simmer for 3-4 minutes.
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Transfer the beans out and rinsing under cold water to make them cool down completely.
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Add the beans into the pot again, then pour in 1/3 of the water and squeeze some lemon juice. Start cooking 8 minutes, then add another 1/3 water, another 8 minutes. Cover the lid in the process and stir fry time to time to avoid sticking.
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Finally the remaining water and the sugar. Cook for another 3-4 minutes. And use your scoop to smash the beans slightly if you prefer a more broken version.
Blend with Milk
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let’s blend 1 cup of mung beans (slightly strain the water), 2 cups of milk, fresh mint leaves, and sugar in a blender. Blend it until smooth.
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Add around 2 tablespoons of mung bean soup in bottle, and pour in the blended mung bean milk. Optionally with ice cubes.
Calories: 227kcal | Carbohydrates: 44g | Protein: 12g | Sodium: 32mg | Potassium: 644mg | Fiber: 8g | Sugar: 15g | Vitamin A: 60IU | Vitamin C: 2.5mg | Calcium: 83mg | Iron: 3.5mg
