A traditional part of Japanese food culture, soybean kinako tea, is a sweet and creamy drink that is made with black tea, soymilk, and kinako soy flour to add richness and creamy consistency. Learn to make it at home with our recipe and video!

Do you like British style black tea served with milk and sugar? Then you are going to love this Japanese version of soybean milk kinako tea. Not only do we use soy milk, but by adding soybean flour (kinako) we make it even richer and creamier! The result is a delicious hot beverage with a small kick of caffeine that works great in the morning or as an afternoon pick-me-up. Try enjoying Soybean Milk Tea with a traditional Japanese wagashi  (sweet pastry), and you have a match made in heaven!

What is Kinako Soybean Flour?

The secret ingredient in this Japanese soybean tea is the kinako soy flour. It’s what makes it so delightful and creamy. Made from roasted soybeans that are then ground into a flour, kinako is widely used in Japanese food culture as a healthy alternative to wheat and rice flours. Besides being used in baking, kinako is also added to everything from mochi ice cream to yogurt to thicken the consistency. In this recipe, it adds more creamy goodness to the soybean milk tea!

There are several different kinds of kinako soybean flour on the market, but we recommend Kuromame Kinako. This product is made from high-quality black soybeans instead of the lower-quality beige soybeans used in other soybean flours. Not only does this product have more flavor and health benefits, it’s also a bit sweeter. It makes soybean milk tea even more decadent and delicious. While this recipe calls for a tablespoon, you can start with a teaspoon to try out the unique addition of kinako to the tea first, and then add more later.

How to use Kinako Soybean Flour?

Once you learn how to make this soybean milk tea, you can start experimenting with kinako in other recipes. Try mixing kinako into smoothies, cookies, cakes, and anything else where a nuttier, creamier, and mildly sweeter taste will improve the recipe. The majority of Japanese chefs and home cooks use kinako to make desserts. However, you can also add kinako to any savory dish just like you use spices like salt and pepper to season food. It has a unique taste and consistency that you will have to explore for yourself, but it can dramatically change and enhance many different recipes.

Cooking Tips:

  • Of course, you can use any black/white tea when making this recipe, such as Earl Grey, Assam, and Darjeeling.
  • Regular milk can be substituted for soy milk.
  • Increase or decrease the amount of soy milk and sugar as you like. Also, play with the amounts of kinako soy flour to get the optimum taste.

Soybean Milk Tea

Course Drinks
Cuisine Japanese
Servings 1 cups



  1. Brew tea stronger than usual.
  2. Add milk and mix in soybean flour.
  3. Add sugar as you like and enjoy!