Mung Bean Milk

I bet you heard about the milk beans milk as a substitute for milk tea with bubbles. We believe that Mung bean milk is much healthier than Boba drinks. We learn to prepare the Mung Super Summer Bean Milk with basic ingredients and secret leaves of fresh mint. It has become my favorite vegetable -based drink for this summer.

Even more important, it will be the best way to use the remaining Mung bean soup, since we usually make a large portion every time.

Adding fresh mint

Believe me, you will fall in love with this exceptional and unique taste that combines the sandy consistency of mung beans with the cooling essence of fresh mint. However, if you don’t have a mint by hand, jump it.

Another reason why I highly recommend adding a new mint is that it can Significantly improves green color.

Another possible green color enhancer is match dust. This is also an excellent option for a vibrant green green bean milk.

Ingredients

Let’s take a look at all the ingredients we need for this prefigure and delicious summer band. I am using remaining Mung beans soup, milk, sugar and fresh mint leaves.

You can prepare just cooked Mung beans using the same unique method that I introduced into my Mung bean soup recipe. It is a supervelous way and without raw keys to create the famous sandy consistency of mung beans.

You can skip the sugar if you look at the intake of sugar. Alternatively, I recommend sugary condensed milk for a creamy flavor.

By the way, the addition of a heavy cream can make the consistency more creamy and healthier.

Mixture

Now, we found 1 cup of mung beans (lightly filter the water), 2 cups of milk, fresh mint leaves and sugar in a blender. Cava until smooth.

This time I do not add combination dust because I don’t want the fresh mint and the match to influence each other. I have no idea what it has a flavor. If you don’t throw the mint leaves, add a small amount of correspondence powder.

Assembly

I put about two tablespoons of Mung bean soup on the bottom of the serving cup to create a layered consistency. Then pour the milk beans milk above.

Cook the mung bean

1 cup Mung beans
1/2 cup rock sugar
1.5 THE waterfall
ice cubes to serve

Fagiolo milk mung

1/4 cup sugar
2 cup milk
5 fresh mint leaves

My unique method in stock

Clean the mung bean and discard if there are damaged beans.
Put the mung bean in a pot, add enough water to cover the beans. Maybe 2-3 cm higher than the beans. Bring the contents to the boil. Cook over low heat for 3-4 minutes.
Transfer the beans and rinse under cold water to make them Cool completely.
Add the beans back to the pot, then pour 1/3 of the water and squeeze a little lemon juice. Start cooking 8 minutes, then add another 1/3 water, another 8 minutes. Cover the lid in the process and shake from time to time to avoid sticking.
Finally the Remaining water and sugar. Cook for another 3-4 minutes. And use your scoop to slightly destroy the beans if you prefer a more broken version.

Blend with milk

We pray 1 cup of mung beans (lightly filter the water), 2 cups of milk, fresh mint leaves and sugar in a blender. Cava until smooth.
Add about 2 tablespoons of Mung bean soup in the bottle and pour the milk of bean beans. Optionally with ice cubes.