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Ube Matcha Latte

Ube Matcha Latte

A dreamy layered iced drink with creamy ube milk on the bottom and a vibrant matcha cold foam on top — earthy, sweet, and stunning in the glass.

PREP: 4 MIN // YIELD: 1 SERVING

INGREDIENTS

  • 1 teaspoon ceremonial or culinary grade matcha powder
  • 2 tablespoons hot water (175°F / not boiling)
  • 1 oz Ube Syrup
  • 10 oz milk of choice (oat, whole, or coconut work great)
  • 1 cups ice

STEPS

1. Mix the matcha: Sift 1 teaspoon of ceremonial or culinary grade matcha powder into a small bowl or cup to remove any clumps. Add 2 tablespoons of hot water (160-175°F / not boiling) and whisk vigorously in a quick W or zigzag motion — not circular — until the matcha is fully dissolved and slightly frothy with no lumps remaining. The mixture should be smooth and bright green.

2. Build the ube milk base: Pour 1 oz ube syrup into a glass, then add 7oz milk of choice (oat, whole, or coconut work great). Stir gently to combine. Fill the glass with 1 cup of ice.

3. Make the matcha cold foam: Pour 3 ounces of your milk into a frother or tall jar. Add the mixed matcha from Step 1. Froth or shake until thick, creamy, and foamy — the foam should hold its shape and be spoonable.

4. Layer and serve: Spoon or slowly pour the matcha cold foam over the ube iced milk.