I created this recipe to take the place of not having any coffee or caffeine during the elimination diet I did in 2012.  I had never even heard of mung beans, but they were one of 3 beans I could have on my limited diet (later on , I found out that these are the same beans used for bean sprouts you buy in the grocery store).  When I was first cooking mung beans to eat, I thought they smelled faintly like coffee.  I wondered if one might roast the beans, grind them, and brew them like coffee with some added spices and flavoring.  And thus, I created Mung Bean Brew.

There are so many ways to enjoy it with your own additions.  Some suggestions are below.

Note:  Since it is a bean, there will be residue left behind in the bottom of your cup – that is normal.

To prepare the mung bean powder to use:  (recommended done ahead of time)

  1. Roast mung beans either in a toaster oven at 300 – 350 degrees or can do larger scale in the oven on a cookie sheet.  Just keep an eye on it till the beans go from green to a nice dark brown (a little lighter than the color of coffee beans).  Let them cool down after you take them out of the oven.
  2. Use a coffee grinder to reduce the roasted beans to a powder.
  3. Next mix in some spices:  cinnamon, cardamom, and clove work well – as well as other spices used to make chai tea:  fennel, coriander, black pepper, ginger.  I also like making a version with carob powder for a chocolate-like taste.  I usually mix about 1 tablespoon of spices per cup of powder – you can add more or less depending on your preference.  For a quicker, no hassle method, I found that the tea bags of the herbal Good Earth Tea have a nice flavor– just snip the bags open and stir in with the mung bean powder.  Be sure that the contents of the particular Good Earth tea you use is allowed on your diet.

To prepare a mug of mung bean brew:

  1. Fill up a Pyrex-type glass measuring cup with ¾ cup water and ¾ cup milk (I use almond milk).
  2. Stir in 1-2 heaping spoonfuls of mung bean powder.
  3. Heat up in the microwave for about 1:30 to 2:00 minutes – keep an eye on it so it doesn’t boil over.
  4. Meanwhile, prep your mug with a dash of honey and a dash of vanilla.  I also like to stir in some coconut oil to impart a richer flavor.
  5. Next, strain the heated mung bean mixture into your prepared mug and enjoy.


Note:  For a richer taste, substitute canned coconut milk for the almond milk, though I would use more water and less coconut milk.



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