Beverages
This 7 leaves mung bean milk tea recipe delivers the perfect balance of creamy, nutty mung bean richness and fragrant tea infusion—just like your favorite Taiwanese bubble tea shop.
The secret lies in blending freshly cooked mung beans into a velvety base, then layering it with aromatic tea leaves and just the right amount of milk for that signature smooth texture.
I've perfected this recipe after years of experimenting with sweetness levels and tea strength, ensuring every sip is both comforting and authentically flavorful.
The process starts with soaking and boiling mung beans until they're soft and creamy, then blending them into a smooth paste. Straining removes any grit, leaving you with a luscious base that forms the heart of this drink.
What sets this apart is the careful layering of tea leaves—whether you prefer classic black tea or floral jasmine—for that deep, aromatic infusion that pairs perfectly with the mung bean's natural sweetness.
The result is a drink that's rich, creamy, and impossibly satisfying, with just the right amount of chewiness when you add those signature pearls.
What makes this recipe truly special is how customizable it is. You can adjust the sweetness to your taste, swap regular milk for dairy-free alternatives, or even add chewy tapioca pearls for that classic bubble tea experience.
The texture is what makes it unforgettable—silky smooth mung bean milk with just the right amount of body, balanced by the bright, floral notes of the tea. It's the kind of drink that feels like a warm hug in a cup, perfect for sipping slowly or sharing with friends.
Whether you're making it for a cozy night in or a gathering with loved ones, this recipe brings a taste of Taiwan's vibrant street food culture into your home.
The best part? It's easier than you think, and the results are always worth the effort. Let's get started on creating your own batch of this beloved Taiwanese classic.
Ingredients for 7 leaves mung bean milk tea
Seven simple ingredients transform into a velvety Taiwanese classic—creamy, nutty, and perfectly balanced.
| Ingredient | Amount | Notes |
|---|---|---|
| Mung Beans 🌾 | 1 cup | Dry, organic preferred |
| Water 💧 | 4 cups | Filtered preferred for clarity |
| Black Tea Leaves ☕ | 2 tbsp | Loose-leaf, high quality |
| Jasmine Tea Leaves 🌸 | 2 tbsp | Loose-leaf, floral aroma |
| Coconut Milk 🥥 | 1 cup | Full-fat for creaminess |
| Coconut Sugar 🍯 | ¼ cup | Adjust to taste |
| Tapioca Pearls 🍡 | ½ cup | Dried, for chewy texture |
| Vanilla Extract 🌿 | ½ tsp | Pure vanilla for depth |
| Sea Salt 🧂 | ¼ tsp | Fine grain for balance |
| Lime Juice 🍋 | 1 tbsp | Freshly squeezed |
| Ice Cubes ❄️ | 1 cup | For serving |
Mung beans are the heart of this drink, so pick organic or high-quality dried beans for the best texture. Asian grocery stores like H Mart or 99 Ranch Market carry the best selection, but regular grocery stores work too. Soak them overnight for even cooking—don’t skip this step! For the tea leaves, loose-leaf is a must—it infuses better than tea bags. I grab mine from Davidson’s Tea or Adagio Teas online, but any reputable brand works. The tapioca pearls? Bob’s Red Mill or Trader Joe’s have the good stuff—avoid the pre-soaked kind if you want that authentic chew.
No coconut milk? Oat milk or cashew milk works just as well—just add a pinch of salt to mimic the richness. Running low on coconut sugar? Maple syrup or agave at half the amount does the trick. The tea leaves can be swapped for green tea or oolong if that’s what you have, but jasmine and black create that signature Taiwanese flavor. For the pearls, if you can’t find tapioca, black soybeans add a fun twist. And if you’re feeling extra, a splash of vanilla almond milk adds another layer of depth.
This drink tastes even better the next day—store the mung bean base in the fridge for up to 5 days and just reheat with fresh milk and tea. The pearls keep for 3 months unopened, so buy extra. For serving, I like to pre-chill the glasses and keep the ice cubes ready—clear ice cubes from Costco look fancy. And if you’re making a big batch, double the recipe and freeze the base in ice cube trays for quick drinks later.
Why You'll Love This Recipe
- I swear by this trick: just boil the mung beans for 20 minutes with a pinch of salt—they soften perfectly without pre-soaking. Honestly, I’ve tried the overnight soak method, but this saves me hours and still gives that silky texture.
- No-Soaking Needed: I swear by this trick: just boil the mung beans for 20 minutes with a pinch of salt—they soften perfectly without pre-soaking. Honestly, I’ve tried the overnight soak method, but this saves me hours and still gives that silky texture.
- Creamy Without Guilt: The coconut milk makes this drink ridiculously smooth, but here’s the secret: I use just enough to coat the back of a spoon—no heavy richness, just that perfect floral-tea hug. Between us, it’s the kind of treat that doesn’t leave me regretting the calories.
- Weekend Breeze: Make a big batch on Sunday, and you’ve got your whole week covered. I keep it in the fridge, and when I’m craving something warm, I just heat it up with a splash of milk—no fuss, no stress. (Yes, even on a Tuesday night.)
Step-by-step instructions for 7 leaves mung bean milk tea
Here's how to create this luxurious drink with perfect texture and balanced flavors.
Soak the Mung Beans and Tapioca Pearls
Place the 1 cup mung beans in a bowl and cover with 2 cups of the 4 cups water. Let them soak for 4-6 hours or overnight—this ensures they soften evenly and don't turn mushy. Meanwhile, rinse the 0.5 cup tapioca pearls thoroughly under cold water to remove excess starch, then soak them in 2 cups of the remaining 4 cups water for at least 30 minutes. I like to soak them in the same bowl as the mung beans to save space, but keep them separate.
After soaking, drain both ingredients and give them a quick rinse. The mung beans should feel tender but still hold their shape when pressed between your fingers. If they're still firm, soak them 15-30 minutes longer. The tapioca pearls should be plump but not sticky—this prevents them from clumping during cooking. Real talk: under-soaking leads to hard mung beans and crunchy pearls, while over-soaking makes them gummy. Aim for that perfect in-between texture.
Cook the Mung Beans and Tapioca Pearls
In a medium saucepan, combine the soaked mung beans, tapioca pearls, and 2 cups fresh water. Bring to a boil over medium-high heat, then immediately reduce to medium-low heat. Cover and simmer for 45-60 minutes, stirring occasionally to prevent sticking. The mung beans are done when they're soft and creamy—you should be able to mash them slightly with a spoon, but they shouldn't be completely mushy.
Keep an eye on the tapioca pearls—they should be translucent and chewy, not hard or burst. If the mixture gets too thick, add 1-2 tablespoons of water at a time. Once cooked, remove from heat and let cool slightly. This step is where the magic happens—the mung beans break down into a velvety base while the pearls maintain their delightful bite. Don't rush this; patience here makes all the difference in the final texture.
Prepare the Tea Infusion
While the mung beans and pearls cook, combine the 2 tbsp black tea leaves and 2 tbsp jasmine tea leaves in a heatproof pitcher or large mug. Pour 1 cup of boiling water over the tea leaves and let steep for 5 minutes. The water should turn a rich amber color with floral notes from the jasmine. Strain the tea through a fine-mesh sieve into a clean pitcher, pressing gently on the leaves to extract every last drop of flavor.
In a small saucepan, heat the 1 cup coconut milk over low heat until warm but not simmering. Stir in the 0.25 cup coconut sugar, 0.5 tsp vanilla extract, and 0.25 tsp sea salt, whisking until the sugar dissolves completely. This creates a creamy, fragrant base that balances the earthy mung beans. Taste the mixture—it should be sweet but not cloying, with a hint of saltiness to enhance all the flavors. Adjust the sugar or salt if needed, but remember, you can always add more sweetness later.
Combine and Chill the Tea
Once the mung bean mixture has cooled slightly, transfer it to a blender along with the strained tea infusion and coconut milk mixture. Blend until completely smooth—you should have a luscious, pale green drink with no visible chunks. This is where the drink transforms from a simple blend to a velvety masterpiece. Taste the mixture now; it should be rich, slightly sweet, and aromatic with tea and vanilla notes. If it needs more sweetness, add 1-2 teaspoons of coconut sugar at a time.
Pour the blended tea into a pitcher and stir in the 1 tbsp lime juice. The acidity brightens the flavors and cuts through the richness. Let the tea cool to room temperature, then refrigerate for at least 1 hour to chill completely. Chilling enhances all the flavors and makes the drink more refreshing. I like to make this ahead of time—it tastes even better after the flavors have had time to meld.
Serve with Ice and Enjoy
Just before serving, fill four glasses with ice cubes (about ¼ cup per glass of the 1 cup total). Pour the chilled mung bean milk tea over the ice, filling each glass about ¾ full. The ice will dilute the drink slightly, making it more refreshing while keeping it cold. Give it a gentle stir to distribute the ice evenly and watch as the creamy texture swirls beautifully.
Garnish each serving with a few tapioca pearls if desired—they add a fun texture contrast and let everyone customize their drink. Serve immediately and enjoy the perfect balance of creamy mung beans, floral tea, sweet coconut milk, and bright lime. This drink is incredible hot or iced, but the icy version is especially refreshing on warm days. The chewy pearls add an exciting texture that makes every sip feel special—trust me, your taste buds will thank you!
Pro Tips For Making 7 Leaves Mung Bean Milk Tea
- SOAK BEANS OVERNIGHT: I learned this the hard way—rushing the soak means gummy, uneven texture. Use 1 cup mung beans + 4 cups water, cover, and let sit 12+ hours (yes, even if you're impatient like me). The longer they soak, the creamier the final texture without needing extra blending.
- STEAM DON’T BOIL: Low heat is your friend here. After draining soaked beans, steam them covered for 15-20 minutes at medium-low—never boil. I used to blast it on high, and the beans turned gluey. You want them tender but still holding shape, like al dente pasta.
- USE LESS COCONUT MILK: Start with ½ cup, not the full 1 cup called for in many recipes. The beans and teas already add richness, and coconut can overpower the delicate tea notes. Taste as you go—you can always add more, but you can’t un-sweeten.
- STEEP TEAS SEPARATELY: Black and jasmine tea have different strengths. Brew the black tea first (5 mins), then add jasmine for the last 3 minutes. Combining them too early makes the black tea bitter before the jasmine can shine. Save the jasmine’s floral punch for the end.
Storing and reheating your 7 leaves mung bean milk tea
Fridge Storage Tips
Store the prepared mung bean milk base in an airtight glass container in the fridge for up to 5 days. The flavors actually deepen overnight, making it taste even better the next day!
I like to use amber glass bottles from Weck—they keep light out and preserve the drink's freshness. Always let it cool completely before refrigerating to prevent condensation that can make it watery. 💧
Freezing the Base
For longer storage, freeze the mung bean milk base in ice cube trays—it thaws perfectly for quick drinks later. Once frozen, transfer the cubes to a freezer-safe bag with all the air squeezed out. Label with the date—these cubes keep for 3 months without losing texture.
When ready to serve, simply blend the frozen cubes with fresh milk and tea leaves for a cold version, or warm them gently on the stove for a hot drink. ❄️
Reheating for Hot Drinks
To enjoy this warm, gently heat the chilled or frozen base in a saucepan over low heat with 1 cup of milk (coconut or dairy) until steaming. Avoid boiling—just warm to 160°F to maintain that velvety texture.
Stir in 1 tsp coconut sugar if needed, then pour over steamed milk for a latte-like experience. The tapioca pearls can be reheated separately in a small pot with 1 cup water for 5 minutes—they'll soften slightly but keep their chewy bite. 🔥
Reviving Stale Pearls
If your tapioca pearls lose their chewiness over time, don't toss them! Soak them in warm water with 1 tsp coconut sugar for 10 minutes, then simmer in fresh water for 5 minutes until plump again.
This trick works wonders for pearls that've been stored too long—they'll bounce back to their perfect texture. I've revived pearls this way even after 6 months of storage! 🍡
Ice Cube Hack
For perfectly chilled drinks without dilution, freeze the mung bean milk tea in ice cube trays (without adding water). Pop them out and store in a bag—these cubes melt slowly, keeping your drink cold for longer.
I use clear silicone ice cube trays from OXO because they're easy to pop and don't stain. Add 2-3 of these special cubes to your glass instead of regular ice for a creamier, less watery drink. ✨
Make-Ahead Tea Base
Prepare the tea infusion separately and store it in the fridge for up to 3 days. Keep the coconut milk mixture in a separate container—combine them just before blending with the mung bean base. This keeps the flavors at their peak and prevents the milk from curdling.
I like to make a big batch of tea infusion on Sunday so I can quickly assemble drinks all week—it's a total timesaver! ☕
Nutrition facts
Frequently asked questions
Why does this recipe use both black and jasmine tea?
The combination creates that signature Taiwanese flavor profile—black tea provides a robust, malty base while jasmine adds delicate floral notes. The black tea grounds the earthy sweetness of the mung beans, while the jasmine lifts the entire drink with its aromatic complexity. You can adjust the ratio (more jasmine for floral lovers, more black for stronger tea drinkers), but both are essential for that authentic taste.
Can I make this without a blender?
Yes! If you don't have a blender, mash the cooked mung beans with a potato masher until smooth, then strain through a fine-mesh sieve to remove any lumps. For extra creaminess, whisk the strained mung bean pulp vigorously with the tea infusion and milk mixture. The texture will be slightly less velvety but still delicious—just stir well before serving.
How do I adjust the sweetness for kids or picky eaters?
Start by reducing the coconut sugar to 0.125 cup (half the original amount), then blend in an extra ¼ cup of coconut milk to maintain creaminess. For kids, you can also add a splash of vanilla almond milk (about 1 tbsp)—it's naturally sweet and adds a pleasant flavor without overpowering. Always taste as you go, since preferences vary widely!
What if my mung beans turn mushy during cooking?
This usually happens from overcooking or using pre-soaked beans that weren't drained properly. For next time, reduce cooking time to 30-45 minutes and check frequently. If it happens, strain the mixture through a cheesecloth-lined sieve to remove excess liquid, then blend with a bit of fresh coconut milk to restore creaminess. The texture will be slightly thinner but still delicious.
Can I use instant coffee instead of tea?
While it's possible, it won't give you that authentic Taiwanese profile. Instant coffee would make the drink taste more like a mocha than traditional mung bean milk tea. For a coffee twist, try adding 1 tsp espresso powder to the blended mixture, but keep the tea leaves for that signature floral aroma. The mung bean base works beautifully with coffee, but the flavor will be completely different!