Adzuki & Coconut Milk Beverage

Posted by Tracey Vowell on

I will preface the recipe by saying this in not a typical thing, and it came to me by way of someone I respect and admire to the extent that I was compelled to give it a go. Like the Chinese principle, I find it best in colder months.

1 cup adzuki beans
4 cups water
3 cups full fat, canned coconut milk.
1/4-1/2 teaspoon cayenne pepper
1/4ish cup honey

Combine the beans, water and coconut milk. 

Place on the stove over medium heat, and bring to a good simmer. 

Add the cayenne, and reduce the heat to medium/low, cover the pan loosely, and continue cooking until the beans are completely tender, falling apart.

Season lightly with salt, and allow to sit for about half an hour to cool.  Add the honey, and blend thoroughly, passing the pasty liquid through a coarse strainer, if desired. 

Thin to a drinkable consistency similar to hot chocolate with water and place in a closed container in the fridge. 

I will admit that I drink it both hot and cold, but hot is better.

Given the complex nature of beans, and the mix of nutrients provided, this drink provides long lasting, stable energy, and a certain cure for between meal cravings.

Like the black beans, we are in a superfood category with adzukis, promoting immunity to local allergens with the honey, and providing a burst of vitamin C with the cayenne. 

If you are concerned about the heat, something like paprika could be substituted, for no heat, but I would go to plain Ancho powder first, with a lighter glow than the cayenne, but not all the way flat.

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