Iced Matcha Milk Tea With Red Bean is one of my favorite refreshing drinks to make at home. It combines the bold, earthy flavor of matcha with creamy milk and sweet, soft red bean paste to create a perfectly balanced treat. I love how the flavors layer together while also creating a beautiful visual presentation. It feels like a fancy café beverage, but I can whip it up in just a few minutes in my own kitchen.

Why You’ll Love This Recipe

I like how simple and fast this drink is to prepare—no fancy equipment, no long prep. I get to enjoy the creamy texture of milk, the naturally sweet red bean, and the slightly bitter edge of matcha all in one sip. It’s also easy to adjust based on how sweet or strong I want the flavor. If I’m in the mood for something cold and energizing, this always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons matcha powder – I use high-quality matcha to get that vibrant green color and smooth taste.
2 tablespoons granulated sugar – This balances the bitterness of the matcha and sweetens the drink just enough.
1/3 cup (80 ml) hot water – I use hot (not boiling) water to properly dissolve the matcha and sugar.
4 tablespoons sweet red bean paste – I place this at the bottom of each glass for a sweet, textured layer.
2 cups (480 ml) whole milk – I like using whole milk for a rich and creamy texture, but other types of milk work too.
2–3 cups ice cubes – These keep the drink chilled and refreshing.

Directions

In a small bowl or glass, I mix the matcha powder and sugar together. Then I pour in the hot water and whisk until the mixture is fully dissolved and smooth. I often use a handheld frother for a more blended texture.
In each serving glass, I add 2 tablespoons of red bean paste at the bottom.
I fill each glass with ice to the top.
I pour 1 cup of milk into each glass over the ice and red bean layer.
Finally, I pour the matcha mixture on top. I like to serve it as-is for a beautiful layered effect or stir gently to mix all the flavors before drinking.

Servings And Timing

Servings: 2
Prep Time: 5 minutes
Total Time: 5 minutes

Variations

I sometimes swap the whole milk for oat, almond, or soy milk to make it dairy-free or lighter.
If I’m cutting back on sugar, I reduce or skip the added sugar and rely on the sweetness from the red bean paste.
For a fancier look, I pour the matcha over the back of a spoon to keep the green layer separated on top of the milk.
I like to add a splash of vanilla extract or almond extract when I want to give the drink a new flavor dimension.
Instead of red bean paste, I sometimes use whole sweetened red beans to add more texture.

Storage/Reheating

This drink is best enjoyed right away. I don’t store it with ice because it will dilute the flavors. If I want to prepare it ahead, I keep the matcha mixture and milk separate in the refrigerator and combine them with ice and red bean just before serving. I don’t reheat this drink because it’s meant to be served cold, but if I want a warm version, I simply skip the ice and gently heat the milk before adding the matcha and red bean.

FAQs

Can I Use Flavored Or Sweetened Matcha Powder?

Yes, I can, but I always taste before adding any extra sugar. Sweetened matcha powders already contain sugar, so I adjust accordingly.

What Kind Of Milk Works Best?

I prefer whole milk for the richest flavor, but I also enjoy it with almond milk, oat milk, or soy milk. Each type gives a slightly different texture and taste, so I choose based on my preference that day.

Can I Make The Red Bean Paste From Scratch?

Yes, I make it by boiling adzuki beans until soft, then blending or mashing them with sugar. I can leave it chunky or make it smooth, depending on the texture I want.

How Do I Keep The Drink From Getting Too Watery?

I use large ice cubes so they melt more slowly. Sometimes, I even freeze milk into cubes and use those so the flavor stays consistent as it chills.

Can I Make This Drink In Advance?

I can prepare the matcha mixture and store it in the fridge for up to a day. I also keep red bean paste ready. But I always assemble the drink right before serving to keep the flavors and texture fresh.

Conclusion

This Iced Matcha Milk Tea With Red Bean has become one of my favorite drinks to enjoy on warm days or whenever I want something cool, creamy, and energizing. The combination of bold matcha, smooth milk, and sweet red bean is hard to beat. I love how customizable it is and how quickly I can make it. Whether I’m treating myself or sharing it with someone else, this drink always satisfies.