Matcha Ube Latte
Purple meets green. A spectacular two-tone latte, where the vanilla softness of ube converses with the herbaceous character of matcha.
As beautiful to look at as it is to drink, hot or iced.
The pairing that intrigues
On paper, everything sets them apart. In the glass, they bring out the best in each other.
Ube brings its soft, vanilla roundness, matcha its herbaceous bitterness and vibrancy. Together, they make a two-faced drink, with that colour contrast that always makes an impression.
Unlike the classic ube latte, this version contains caffeine, from the matcha. Best kept to the first half of the day.
The matcha ube latte, step by step.
A few minutes for a two-colour latte.
Ingredients
- 1 tsp Kinampay ube powder (about 5 g)
- 1 tsp hot water (for the ube)
- 1/2 to 1 tsp matcha
- 60 ml hot water (about 75 °C, for the matcha)
- 200 ml milk of your choice
- Ice cubes for the iced version
- Maple syrup (optional)
Equipment
- A tall glass
- A matcha whisk or a small whisk
- A spoon
Preparation
- Dissolve the ube powder with the spoonful of hot water until you get a smooth paste. Pour it into the bottom of the glass.
- Whisk the matcha with the 60 ml of hot water (never boiling) until you get a fine foam.
- Add ice cubes then the milk over the ube base.
- Gently pour the matcha over the top to create the green-on-purple contrast.
- Sweeten if needed, stir when you're ready to drink.
The whole Drinks family
Lattes, iced versions, indulgent pairings: explore all our ube drinks.
Ube Latte
The signature drink, hot or iced.
See the recipe →
Ice Ube Latte
The iced version, spectacular gradient.
See the recipe →
Coconut Ube Latte
The tropical pairing of ube and coconut.
See the recipe →
Purple Coffee
The caffè latte that turns purple.
See the recipe →
Ube Smoothie
Creamy, fruity, with banana.
See the recipe →
Ube Milkshake
The frozen treat you drink through a straw.
See the recipe →
Ube Coffee
Your morning coffee, purple edition.
See the recipe →
Ube Frappé
Iced, frothy, ultra refreshing.
See the recipe →
Bubble Tea Ube
An ube milk with tapioca pearls.
See the recipe →
Ube Hot Chocolate
Hot chocolate goes purple.
See the recipe →
Ube Chai Latte
The softness of ube and the warmth of spices.
See the recipe →The chef’s touch
Two secrets for a beautiful two-tone.
Don’t scald the matcha. Water that’s too hot makes it bitter: aim for about 75 °C, never boiling. Pour it last and gently, over the back of a spoon if needed, so the green stays sharp over the purple.
Whisk the matcha in an “M” or “W” motion, not in circles: that’s how you get the finest foam.
Mistakes to avoid
Three pitfalls for a successful two-tone.
Explore the world of ube
One pairing calls for others.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Ready to make it?
Make it with our Kinampay ube powder, or discover our capsules.
Your questions about the matcha ube latte.
Does the matcha ube latte contain caffeine?
Yes: matcha brings caffeine. Unlike the classic ube latte, this version is best kept to the morning or afternoon.
How do you nail the green and purple gradient?
Place the ube base at the bottom, add milk and ice cubes, then pour the matcha last, very gently, to keep the colours sharp.
What water temperature for the matcha?
About 75 °C, never boiling, to avoid bitterness.
Can you make it hot?
Yes: heat the milk and serve without ice cubes. The colour contrast is a little softer but just as good.
What does the ube-matcha combination taste like?
The vanilla softness of ube tempers the herbaceous bitterness of matcha: a surprising, indulgent balance.