Beverages
This 7 leaves mung bean milk tea recipe delivers the perfect balance of creamy, nutty sweetness and refreshing tea notes—just like your favorite bubble tea shop. 💛 The secret lies in soaking the mung beans overnight for maximum creaminess, then blending them into a velvety base that pairs beautifully with black tea and milk.
Whether you prefer classic or vegan versions, this recipe captures the essence of Taiwanese comfort in every sip.
The beauty of this recipe is its versatility—you can adjust sweetness with honey or agave, and even add boba chews for that signature texture. Traditional methods call for hand-steeping the tea leaves, but modern shortcuts like using pre-soaked beans or electric blenders save time without sacrificing flavor.
The result? A creamy, aromatic beverage that’s rich enough to enjoy chilled or warm.
What sets this apart is the harmony of flavors: the earthy sweetness of mung beans, the robust depth of black tea, and the smoothness of milk (or your preferred alternative).
The blend creates a drink that’s both nostalgic and refined, perfect for sipping slowly or sharing with friends. Let’s brew something extraordinary.
Ready in about 30 minutes with minimal effort, this recipe is ideal for weeknight treats or special occasions. The key is patience—soaking the beans and steeping the tea properly ensures a texture and flavor that rival professional bubble tea shops. Here’s how to make it perfectly every time.
Ingredients for 7 leaves mung bean milk tea
Seven simple ingredients transform into a velvety, nostalgic drink that tastes like bubble tea heaven.
| Ingredient | Amount | Notes |
|---|---|---|
| Mung Beans (7 Leaves Brand) 🌱 | ½ cup | Unsprouted, organic preferred |
| Black Tea (Loose Leaf) ☕ | 2 tbsp | Assam or Ceylon preferred |
| Vegan Milk (Almond or Oat) 🥛 | 2 cups | Unsweetened, full-fat preferred |
| Pure Maple Syrup 🍯 | ¼ cup | Grade A for best flavor |
| Filtered Water 💧 | 1 ½ cups | Room temperature preferred |
| Boba Chews (Tapioca) 🍡 | ½ cup | Vegan, store-bought or homemade |
| Ice Cubes ❄️ | 1 cup | Freshly made for clarity |
| Vanilla Extract 🌸 | ½ tsp | Pure, alcohol-free preferred |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Sea Salt 🧂 | ¼ tsp | Fine grain for balance |
| Coconut Cream (Optional) 🥥 | ¼ cup | For extra richness |
The 7 Leaves brand mung beans are non-negotiable for that signature creamy texture—Trader Joe's or Asian markets carry them in bulk. Organic beans soak up more flavor, but regular works fine. Black tea? Assam or Ceylon from Harney & Sons or your local tea shop—avoid grocery store bags. The milk matters too: Oat milk (for creaminess) or almond milk (for nuttiness) both shine here. I always grab Silk brand for consistency, but any unsweetened works. Pro tip: toast the tea leaves for 30 seconds before steeping—it deepens the flavor without bitterness.
No maple syrup? Agave nectar or coconut sugar at the same amount works just as well. Short on boba chews? Tapioca pearls are the classic swap, but lychee jelly adds a fun twist. The vanilla extract can be skipped if you prefer pure tea notes, but trust me—a splash makes it taste like a bubble tea shop. Lime juice is key for brightness, so don’t skimp. For a dairy-free boost, coconut cream (not coconut milk) adds a luxurious touch without overpowering. The ice? Freshly made cubes stay clear longer than store-bought.
Soak the beans overnight—that’s the secret to creaminess. Store the dry beans in an airtight container in a cool, dark place for up to 6 months. Once blended, the milk tea keeps 3 days in the fridge, but the boba chews soften after 24 hours, so add them fresh. For iced versions, freeze the mixture in ice cube trays—perfect for quick drinks later. The tea leaves? Steep and reuse them two more times for extra value. This recipe doubles easily, so make a big batch—it’s always better the next day.
Why You'll Love This Recipe
- No-Soaking Needed: I just toss the 7 Leaves mung beans into boiling water—no pre-soaking, no waiting. The beans soften perfectly in 10 minutes while I steep the tea, and honestly? That’s my kind of magic.
- Creamy Without Guilt: The almond milk blends so smoothly with the maple syrup and tea that you’d never guess it’s vegan. My coffee-loving husband actually asked for seconds, and that’s saying something.
- Office-to-Date Night: I make a big batch on Sundays—it’s my go-to for work lunches or when friends drop by unexpectedly. The tea stays fresh in the fridge for days, and the mung beans add that satisfying chew no store-bought version ever matches.
- Budget-Friendly Luxury: A single bag of 7 Leaves mung beans makes four servings, and loose-leaf tea stretches even further. I’m spending less than $3 for a drink that tastes like a fancy café—without the markup. (Yes, even on a Tuesday night.)
Step-by-step instructions for 7 leaves mung bean milk tea
Here's how to craft this velvety, creamy tea masterpiece with perfect texture and balance.
👨🍳 Step 1: Toast and Steep the Mung Beans and Tea
In a small dry skillet over medium heat, toast the 0.5 cup mung beans (7 Leaves Brand) for 2-3 minutes until they release an aromatic, nutty fragrance. You'll see them puff up slightly and turn a deeper golden color—this is your signal to stop. Immediately transfer them to a heatproof bowl.
In the same skillet, add the 2 tbsp black tea (loose leaf) and toast for 30 seconds until fragrant. Pour over the 1.5 cups filtered water that's been brought to a gentle simmer (195°F). Let steep for 5 minutes—this develops the tea's depth without bitterness. Strain through a fine-mesh sieve into the bowl with the mung beans, pressing gently to extract every last drop of flavor.
🍳 Step 2: Create the Creamy Base
In a saucepan over medium-low heat, combine the steeped mung bean-tea mixture with the 2 cups vegan milk (almond or oat) and 0.25 cup pure maple syrup. Stir gently to dissolve the syrup completely. Bring to a bare simmer (185°F) and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly but doesn't boil—this prevents curdling and ensures silky texture.
Here's the thing—you want it to coat the back of a spoon but still be pourable. Remove from heat and stir in the 0.5 tsp vanilla extract and 0.25 tsp sea salt. Let it sit for 2 minutes to meld flavors. If using, whisk in the 0.25 cup coconut cream (optional) now for extra richness, but don't overmix or it'll separate.
🥘 Step 3: Assemble and Chill
Pour the warm tea mixture through a fine-mesh strainer into a pitcher to remove any remaining bean fragments. Stir in the 1 tbsp lime juice—this brightens the flavor profile and balances the sweetness. Let the mixture cool to room temperature (about 30 minutes) while stirring occasionally to prevent skin formation.
Transfer to the refrigerator and chill for at least 2 hours or until completely chilled. This step is crucial for that signature creamy, almost custard-like texture. The longer it chills, the smoother it becomes—don't rush this part. I like to give mine 4 hours for maximum creaminess.
🍹 Step 4: Serve with Boba Chews
Just before serving, fill four glasses with 1 cup ice cubes each. Slowly pour the chilled mung bean milk tea over the ice—this prevents dilution and maintains that luxurious creaminess. Gently stir to distribute the ice evenly throughout the drink.
Add 2 tablespoons of the 0.5 cup boba chews (tapioca) to each glass (about 1.5 tablespoons per serving if you prefer a lighter texture). The chews should float naturally—no need to press them down. Serve immediately with a wide straw for the full experience of that creamy texture against the chewy boba.
Pro Tips For Making 7 Leaves Mung Bean Milk Tea
- Soak the Beans Overnight: I learned this the hard way—rushing the soak with 7 Leaves mung beans means they’ll never break down properly. Use 4 cups of filtered water per 1 cup of beans, soak for 8+ hours (yes, even if you’re impatient like me), and drain thoroughly—no soggy lumps in your final drink.
- Use a Fine-Mesh Strainer: Skip the colander. A fine-mesh strainer catches the tiny bean fragments that turn your milk tea into a gritty mess. Rinse the soaked beans twice under cold water before blending—this removes excess starch and keeps the texture silky.
- Steep Tea Separately: If you blend tea leaves directly with the beans, you’ll end up with muddy, bitter milk tea. Brew the loose-leaf black tea in a separate pot (3 minutes max), strain it, then mix the cooled tea into the blended bean-milk mixture—this keeps the flavors clean and balanced.
- Heat Milk Low and Slow: Almond or oat milk scalds easily, turning your creamy tea into a sad, curdled disaster. Warm the milk over medium-low heat until it just reaches 160°F (70°C)—hot enough to blend smoothly but not so hot it separates. Stir in the maple syrup off the heat to avoid burning it.
Storing and reheating this dish
Fridge Storage
Store your creamy mung bean milk tea in an airtight glass container—I love mason jars for this—to preserve freshness. Keep it refrigerated for up to 3 days, but the texture improves overnight as flavors meld.
The boba chews stay chewy for 24 hours, so add them fresh when serving. For best results, stir before drinking to redistribute any settled creaminess. ❄️
Freezing for Later
Freeze the creamy base (without boba) in ice cube trays for quick, refreshing drinks later. Portion into 1-ounce cubes and transfer to a freezer bag for up to 3 months.
When ready to serve, blend these cubes with ½ cup cold water and your preferred milk to recreate the creamy texture. This method works especially well for busy mornings or when you crave that bubble tea vibe without prep.
Reheating Warm Versions
For warm servings, gently reheat on the stovetop over low heat to 160°F—never microwave, as it can scorch the delicate flavors. Stir constantly and add 1-2 tablespoons of milk to restore creaminess if needed.
Warm versions taste amazing with a sprinkle of cinnamon or a dash of cardamom for extra warmth. Perfect for cozy evenings! 🔥
Reviving Texture
If your stored tea separates or thickens too much, whisk in 1 tablespoon of warm milk and stir vigorously for 30 seconds. For extra creaminess, blend with ½ cup ice for 10 seconds—this re-emulsifies the mixture beautifully.
Avoid shaking, as it can create air bubbles that affect the smooth texture. A quick blend restores that velvety finish every time.
Boba Chew Tips
Never store boba chews in the tea mixture for more than 24 hours—they absorb liquid and turn mushy. Keep them in a separate airtight container in the fridge and add fresh when serving.
For extra fun, freeze boba chews in ice cube trays with water—this creates boba ice cubes that melt slowly and keep drinks cold longer. A true bubble tea hack! 🍡
Make-Ahead Shortcuts
Prep the creamy base ahead and store it in the fridge. When ready to serve, simply blend with ice and add boba. For a lazy morning, freeze the base in pint-sized containers—just add milk and ice when you're ready.
This cuts prep time in half while keeping that restaurant-quality texture. Perfect for weeknights or when you're craving convenience without compromise. ✨
Nutrition facts
Frequently asked questions
Why do I need to toast the mung beans and tea leaves?
Toasting deepens the flavor profile by enhancing the beans' natural nuttiness and the tea's aromatic qualities. The mung beans release a toasty fragrance when heated for 2-3 minutes, while the tea leaves develop richer, more complex notes. This step is key to achieving that authentic bubble tea taste—skip it, and you'll miss out on the depth of flavor!
Can I make this recipe without a blender?
Yes, but the texture will be less creamy. After soaking the mung beans overnight, mash them with a fork or potato masher until smooth. Strain through a fine-mesh sieve to remove any chunks, then proceed with the recipe. For the best results, use an immersion blender if available—it creates a silky consistency without requiring a full-sized machine.
What's the best way to sweeten this tea if I don't have maple syrup?
Agave nectar or coconut sugar work beautifully at the same 0.25 cup amount. For a more traditional touch, use honey (though it's not vegan) or even brown sugar—just dissolve it completely into the warm milk mixture. If you prefer a lighter sweetness, reduce to 0.2 cup and adjust to taste. The key is balancing the earthy mung bean flavor with something smooth and sweet.
How do I fix grainy texture in my finished drink?
Strain the mixture through a fine-mesh sieve again to remove any remaining bean fragments. For extra smoothness, blend with ½ cup ice for 10-15 seconds—this breaks down any remaining texture. If the issue persists, the beans may not have soaked long enough. Next time, soak them for 12 hours minimum to ensure maximum creaminess.
Can I use instant tea bags instead of loose leaf?
While possible, loose leaf tea delivers superior flavor. If you must use tea bags, opt for high-quality black tea and steep 2 bags for 5 minutes in 1.5 cups hot water (just like the loose leaf method). Instant tea will make the drink taste weaker and less aromatic. For the best results, stick with loose leaf—it's worth the effort!