Creating 7 leaves mung bean milk tea transforms a simple beverage into a velvety, seven-layered masterpiece that balances earthy mung bean sweetness with creamy richness. This recipe delivers the perfect harmony of textures—from tender mung bean chunks to frothy milk—without requiring specialized equipment.
The secret lies in slow-cooking the mung beans until they’re perfectly soft yet still hold their shape, then layering them with aromatic tea and velvety milk for that signature “seven-layer” effect.
What makes this recipe stand out is its adaptability—whether you prefer the traditional approach of simmering tea leaves with the mung beans or a modern twist with blended creaminess. The process is straightforward: soak the mung beans overnight for even cooking, then simmer them with tea leaves until tender.
The result is a drink that’s both comforting and visually stunning, with each sip offering a perfect balance of sweetness, bitterness, and creaminess.
By the end, you’ll have a drink that’s restaurant-quality at home—creamy yet not overly sweet, with mung beans that melt in your mouth and a frothy milk layer that makes every sip satisfying.
The aroma alone will draw everyone to the table, and the texture contrast is pure indulgence. This is the kind of beverage that turns an ordinary afternoon into a treat.
Customize it with toppings like pearl tapioca or a drizzle of condensed milk for extra decadence, or keep it classic with just the seven layers. Let’s make this iconic drink!
Ingredients for 7 leaves mung bean milk tea
Simple ingredients transform into a velvety, seven-layered mung bean tea masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Mung Beans 🌱 | 1 cup | Unsprouted, rinsed well |
| Black Tea Leaves ☕ | 2 tbsp | Loose-leaf preferred |
| Coconut Milk (Full-Fat) 🥥 | 1 ½ cups | Canned, shaken well |
| Coconut Sugar 🍯 | ½ cup | Or light brown sugar |
| Vanilla Extract 🌸 | 1 tsp | Pure alcohol-free preferred |
| Sea Salt 🧂 | ¼ tsp | Fine grain preferred |
| Pearl Tapioca (Optional) 🍡 | ¼ cup | Small size for texture |
| Agave Nectar (Optional) 🍯 | 1 tbsp | For extra sweetness |
| Coconut Oil (For Garnish) 🫒 | 1 tsp | Melted for drizzle |
| Cold Water 💧 | 4 cups | Filtered preferred |
| Ice Cubes ❄️ | 1 cup | For serving |
Mung beans are the star here—organic mung beans from an Asian market (or bulk section) have the best texture, but any unsprouted variety works. Soak them overnight in 4 cups cold water—they’ll triple in size. The tea leaves? Assam or Ceylon from a specialty shop add depth, but grocery store loose-leaf is fine. Coconut milk matters too—full-fat canned gives the creamiest result, and shaking it before opening ensures no separation. For the sweetness, coconut sugar caramelizes beautifully, but brown sugar works in a pinch (just reduce by 1 tbsp).
No coconut milk? Oat milk blended with 1 tbsp coconut oil mimics the richness. Short on time? Instant mung bean powder (found in Asian grocery stores) cuts prep by hours—just add hot water. Pearl tapioca is optional but adds that signature chewy layer; if using, pre-soak for 15 minutes. Want it sweeter? Add agave or maple syrup to taste. The vanilla extract enhances the creaminess, but vanilla bean paste (if you’re fancy) takes it to the next level. Salt might sound odd, but it balances the sweetness—Diamond Crystal kosher salt dissolves perfectly.
Store soaked mung beans in the fridge for up to 2 days—they’ll keep cooking slowly. The cooked mung bean mixture lasts 4 days in the fridge, but the texture changes slightly after 2 days. For the tapioca, it’s best made fresh, but you can prep the base mixture ahead and cook it when ready. Freeze the cooked mung bean tea in ice cube trays for quick drinks later—just add milk and ice when serving. Garnish with melted coconut oil right before drinking for that restaurant-style sheen.
Why You’ll Love This Recipe
- Here’s what sold me: the coconut milk doesn’t just add richness—it turns this into a drinkable dessert. A splash of full-fat coconut milk makes it velvety, while coconut sugar balances the bitterness of the tea leaves with just the right caramel sweetness. Honestly, I’ve never missed condensed milk in my tea again.
- No Soaking Needed: I’ll admit, I used to dread the prep work—peeling and soaking beans for hours. Not here. Just toss those whole mung beans into boiling water with the tea leaves, and 15 minutes later, you’ve got silky-smooth texture without the fuss. The beans soften fast, and the tea infuses perfectly while you’re still chopping veggies for dinner.
- Creamy Without Guilt: Here’s what sold me: the coconut milk doesn’t just add richness—it turns this into a drinkable dessert. A splash of full-fat coconut milk makes it velvety, while coconut sugar balances the bitterness of the tea leaves with just the right caramel sweetness. Honestly, I’ve never missed condensed milk in my tea again.
- Office-to-Bedtime Flex: Between us, this is my go-to for any moment. Pour it over ice for a refreshing afternoon pick-me-up, or heat it gently for a cozy nightcap. The vanilla extract gives it that subtle depth, so it works just as well with breakfast toast as it does curled up with a book. (Yes, even on a Tuesday night.)
Step-by-step instructions for 7 leaves mung bean milk tea
Here’s how to craft this velvety, layered masterpiece with perfect texture and balance.
Soak and Blend the Mung Beans
Place the 1 cup mung beans in a bowl and cover with 4 cups cold water. Let them soak for at least 6 hours or overnight at room temperature – this ensures they soften properly without turning mushy. Drain and rinse thoroughly before blending.
Transfer the soaked mung beans to a high-speed blender along with 1.5 cups coconut milk and 0.5 cup coconut sugar. Blend on high for 1-2 minutes until completely smooth, scraping down the sides as needed. The mixture should be thick and creamy, like a rich milkshake. Taste and adjust sweetness if needed – you can add the 1 tbsp agave nectar now if using.
Prepare the Tea Base
In a small saucepan, combine 2 tbsp black tea leaves with 2 cups fresh hot water. Bring to a gentle simmer and steep for exactly 3 minutes. Remove from heat and let steep for another 5 minutes before straining through a fine-mesh sieve. The tea should be deep amber in color with robust flavor – if it’s too bitter, dilute with a splash of hot water.
While the tea steeps, prepare the optional pearl tapioca if using. Soak the 0.25 cup pearl tapioca in cold water for 30 minutes until translucent, then drain and rinse. The pearls should be plump but still firm to the touch – over-soaking makes them mushy.
Combine and Cook the Mixture
In a clean saucepan, combine the mung bean blend with the prepared tea. Stir in 0.25 tsp sea salt and 1 tsp vanilla extract. Cook over medium-low heat for 10-12 minutes, stirring constantly with a silicone spatula, until the mixture thickens to a pudding-like consistency. You’ll know it’s ready when it coats the back of a spoon and leaves a slight trail when you draw your finger through it.
If using pearl tapioca, gently fold it into the mixture during the last 2 minutes of cooking. The pearls should be heated through but still maintain their shape. Remove from heat immediately to prevent overcooking.
Chill and Serve
Transfer the mixture to a clean bowl and let it cool to room temperature, then refrigerate for at least 2 hours or until completely chilled. This step is crucial for developing the proper texture and allowing flavors to meld. The final product should have a smooth, almost custard-like consistency with a slight sheen on top.
To serve, scoop the chilled mixture into glasses filled with 1 cup ice cubes. Drizzle with melted 1 tsp coconut oil for that signature bubble tea finish. The contrast between the creamy tea and icy cubes creates the perfect seven-layer effect that makes this drink so special.
Pro Tips For Making 7 Leaves Mung Bean Milk Tea
- SOAK BEANS 12 HOURS: I learned this the hard way—skipping the overnight soak leaves your mung beans gummy and unappetizing. Use ½ cup dried mung beans in 4 cups water, refrigerate overnight, then rinse before blending. (Yes, even if you’re impatient like me.)
- STRAIN TWICE: The first strain removes big bits, but the second—through a fine-mesh sieve—catches the starch that makes your tea cloudy. I used to skip this, and the texture always felt off. Takes 30 seconds, saves frustration.
- LOW-HEAT SIMMER: Boiling coconut milk too hard turns it grainy and separates the fat. Keep it at a gentle simmer—tiny bubbles at the edges—while adding sugar and vanilla. Trust me, your future self will notice the difference.
- TEA FIRST, MILK LATER: Add the steeped tea leaves to the hot coconut milk after it’s off the heat. Otherwise, the milk’s heat turns bitter tea into muddy sludge. Let the milk cool slightly first—just until it’s steaming, not scalding.
Essential equipment for great 7 leaves mung bean milk tea
High-Speed Blender
You’ll need a high-speed blender with strong motors to handle the mung beans and coconut milk—think Vitamix or Ninja models. These powerhouses ensure a silky-smooth texture without overheating. Avoid cheap blenders; they’ll struggle with the fibrous mung beans and leave chunks behind.
I’ve tried budget options, and they just don’t cut it for that restaurant-quality consistency. 💫
Medium Saucepan
A 3-quart stainless steel saucepan is ideal for simmering the tea and mung bean mixture. The wide base distributes heat evenly, preventing scorching. I prefer All-Clad or Calphalon for their durability and heat control.
If you’re short on space, a non-stick pan works too, but avoid aluminum—it can react with acidic ingredients like tea.
Fine-Mesh Sieve
For straining the tea leaves, a fine-mesh sieve or tea infuser is a must. This removes every last bit of leaf, ensuring a smooth texture. A mesh strainer with a handle (like the OXO Good Grips) makes the process easier and cleaner.
If you’re using loose-leaf tea, this step is non-negotiable—it keeps your drink silky, not gritty.
Silicon Spatula
Use a heat-resistant silicone spatula to stir the mixture while cooking. It won’t scratch your pan and won’t melt like plastic. I love OXO Good Grips silicone spatulas—they’re flexible enough to scrape every last bit from the bottom without damaging your cookware.
Avoid metal utensils when stirring the mung bean blend, as they can overheat the mixture.
Glass Storage Containers
Store the finished mung bean tea in airtight glass containers to preserve freshness. I recommend Pyrex or Le Parfait jars—they’re easy to clean and won’t absorb odors. Glass also lets you see the layers, which is half the fun!
For longer storage, freeze in silicone ice cube trays for quick, single-serving drinks later. Just thaw and mix with milk and ice when ready. ❄️
Optional: Pearl Tapioca Tools
If you’re adding pearl tapioca, a small mesh bag (like those for tea) makes soaking and draining easier. You can also use a fine-mesh strainer to rinse the pearls after soaking.
For serving, a long-handled spoon helps scoop the layers neatly into glasses. If you’re feeling fancy, a small ladle works great for drizzling the coconut oil garnish.
Nutrition facts
Frequently asked questions
Why does the recipe call for soaking mung beans overnight?
Overnight soaking ensures the mung beans soften evenly without turning mushy. This step prevents them from breaking apart during blending, giving your drink that signature creamy texture with visible chunks. Skipping it may leave you with a thin, watery consistency instead of the rich, seven-layered effect.
Can I make this recipe without a high-speed blender?
Yes, but with adjustments! Use a food processor or mortar and pestle to crush the soaked mung beans first, then strain through a fine mesh sieve to remove fibers. The texture won’t be as silky, but it’ll still taste delicious. For best results, blend in batches and scrape down the sides frequently to avoid overheating.
How do I fix if my mung bean mixture tastes too bitter?
Add a pinch of salt or a splash of coconut milk to balance the bitterness. If the tea was oversteeped, dilute with warm water or reduce the tea leaves next time. For extra sweetness, stir in a bit of agave nectar or coconut sugar while warm—it dissolves better than adding it cold.
Is this recipe truly vegan?
All ingredients—mung beans, coconut milk, tea, and sugar—are plant-based. Just double-check your coconut milk label to ensure no additives like honey or dairy. The vanilla extract should also be alcohol-free if you’re strict about veganism.
Can I make this ahead of time?
Yes! Prepare the mung bean mixture up to 2 days ahead and store it refrigerated. The flavors meld beautifully over time. When ready to serve, simply chill it again and add ice. For the pearl tapioca, cook it fresh to maintain its chewy texture—it doesn’t reheat well.
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