Imagine the moment you first taste something that shouldn’t work but absolutely does: ube matcha latte combines the earthy, grassy notes of Japanese matcha with the rich, nutty sweetness of Filipino ube, creating a purple-hued drink that’s as Instagram-worthy as it is delicious.
This recipe is special because it bridges two beloved global beverages without feeling forced or gimmicky. The ube adds creamy sweetness and that signature purple color, while matcha brings a sophisticated bitter edge that keeps the drink from becoming cloying.
What makes this latte stand out is how quickly you can make it at home with just a few quality ingredients, plus the versatility to enjoy it hot or iced depending on the season. Whether you’re chasing a unique caffeine boost or want to impress friends with something they’ve never tried, this drink delivers on both fronts.
Why You’ll Love This Recipe
This latte hits multiple marks at once: it’s visually stunning, surprisingly easy to make, and tastes like a café creation without the price tag.
- The beautiful purple color makes every cup feel special and photogenic.
- Matcha provides a natural energy boost with L-theanine for calm focus.
- Ube adds creamy sweetness without requiring actual cream if you use milk wisely.
- You can make it in under 5 minutes once you gather your ingredients.
- Hot or iced, this drink works year-round and impresses every time.
My Experience Making This Recipe
I first made this drink on a whim after spotting ube syrup at my local specialty market and thinking, “Why not pair this with matcha?” The result surprised me with how harmoniously these two flavors melded together.
The first time I served it to friends, they asked for the recipe before even finishing their cups. They loved that it tasted indulgent but didn’t leave them feeling heavy, and the color prompted at least three phone cameras to come out.
Since then, I’ve made it dozens of times, experimenting with different milk ratios and sweetness levels. My favorite discovery was that using a slightly higher quality matcha powder makes a noticeable difference in smoothness and depth.
Recipe Overview
- Recipe Name: Ube Matcha Latte
- Servings: 2
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Course: Beverage
- Cuisine: Filipino-Japanese Fusion
- Calories per Serving: 180
Equipment You Will Need
- Electric kettle or stovetop kettle
- Matcha whisk (or small whisk)
- Small bowl for matcha whisking
- Measuring spoons
- Measuring cups
- Two mugs or tall glasses
- Small saucepan or milk frother (optional but helpful)
- Spoon for stirring
Ingredients for Ube Matcha Latte
- Matcha powder: 1 teaspoon per serving (2 teaspoons total)
- Ube syrup or paste: 2 tablespoons (1 tablespoon per serving)
- Hot water: 1/4 cup per serving (1/2 cup total), between 160 and 170 degrees Fahrenheit
- Milk of choice: 3/4 cup per serving (1.5 cups total), warmed or cold
- Sweetener: 1 teaspoon honey or agave (optional, adjust to taste)
- Pinch of sea salt: optional, to balance sweetness
Ingredient Notes and Substitutions
- Matcha powder: Matcha provides earthy flavor and natural caffeine with L-theanine for calm focus. Substitute with 1 teaspoon of finely ground green tea powder if matcha is unavailable, though the flavor will be slightly more astringent.
- Ube syrup: Ube syrup contributes the signature purple color and nutty-sweet flavor that defines this drink. If you can’t find ube syrup, mix 1 tablespoon of ube extract with 1 tablespoon of simple syrup as a workaround, though the intensity will differ slightly.
- Milk: Any milk works here: dairy, oat, almond, or coconut. Each changes the mouthfeel slightly, with oat and whole milk creating the creamiest result.
- Water temperature: Water that’s too hot scorches matcha’s delicate compounds and creates a bitter taste. If you lack a thermometer, let boiled water cool for 2 to 3 minutes before whisking matcha.
- Sweetener: Ube syrup carries inherent sweetness, so taste before adding more. You can swap honey for maple syrup or brown sugar syrup for different flavor notes.
How to Make Ube Matcha Latte
Step 1: Heat Your Water to the Right Temperature
Boil water in your kettle, then let it cool for 2 to 3 minutes until it reaches around 160 to 170 degrees Fahrenheit. Water that’s too hot destroys matcha’s delicate flavor compounds and creates an unpleasant bitter taste.
Step 2: Measure and Sift Your Matcha Powder
Add 1 teaspoon of matcha powder to your small bowl, then sift it with a fine mesh strainer to break up any lumps. Sifting prevents clumping when you add water and creates a smoother, creamier latte.
Step 3: Whisk Matcha with a Small Amount of Hot Water
Pour about 2 tablespoons of your cooled hot water into the bowl with matcha and whisk vigorously with your matcha whisk or small whisk for 30 to 45 seconds until frothy. This whisking action fully dissolves the powder and creates a smooth paste with a light foam on top.
Step 4: Add the Remaining Hot Water
Pour the rest of your cooled hot water into the matcha mixture and stir gently to combine. You now have a pure matcha base ready for the ube syrup.
Step 5: Add Ube Syrup to Your Mug
Pour 1 tablespoon of ube syrup into each of your serving mugs or glasses. The syrup sits at the bottom waiting for the liquid to transform it into that gorgeous purple color.
Step 6: Pour the Matcha Mixture Over the Ube Syrup
Slowly pour your prepared matcha mixture into each mug over the ube syrup. Watch as the purple and green swirl together, then stir to blend the flavors fully.
Step 7: Warm Your Milk Gently
Heat your milk of choice in a small saucepan over low heat or in a milk frother until steaming but not boiling, which takes about 1 to 2 minutes. Gentle heat preserves the milk’s natural sweetness and creates a silky texture.
Step 8: Pour Milk Into Your Latte and Stir
Pour the warm milk into each mug, filling it most of the way full. Stir everything together thoroughly so the ube, matcha, and milk blend into one cohesive, beautifully purple drink.
Step 9: Taste and Adjust Sweetness
Take a sip and taste before adding any extra sweetener. If you want more sweetness, stir in a teaspoon of honey or agave, and add a tiny pinch of sea salt if the drink tastes cloying.
Pro Tip: If you’re making this iced, prepare the matcha and ube mixture as usual, let it cool completely, then pour it over ice and add cold milk instead of warm milk. Iced versions taste equally delicious and are perfect for warmer months.
Tips for the Best Ube Matcha Latte
- Use ceremonial grade matcha if you can find it; it tastes smoother and less bitter than culinary grade, making a noticeably better latte.
- Don’t skip the sifting step for matcha powder, as lumps create a grainy, unpleasant texture that no amount of whisking fixes.
- Taste your ube syrup before buying it if possible, as some brands taste artificial while others taste rich and authentic.
- Whisk matcha in the mug itself if you don’t have a dedicated matcha bowl, using a small whisk or even a fork with quick circular motions.
- Make a matcha and ube concentrate the night before and refrigerate it, then heat or ice it for a quicker morning drink.
- Experiment with milk ratios until you find your perfect balance; some people prefer more milk for a subtle flavor, while others want it bold and concentrated.
Common Mistakes to Avoid
- Using boiling water directly on matcha scorches it and creates a bitter, unpleasant taste that overpowers the ube sweetness.
- Skipping the sifting step results in lumpy, grainy matcha that never fully dissolves, creating an unsmooth mouthfeel.
- Adding ube syrup after the milk makes it clump and settle unevenly instead of blending smoothly throughout the drink.
- Using low-quality ube syrup with artificial flavoring makes the entire drink taste medicinal rather than creamy and nutty.
- Forgetting to whisk matcha vigorously leaves you with a separated drink where the matcha sinks to the bottom instead of staying suspended.
Serving Suggestions
This latte stands beautifully on its own but pairs wonderfully with certain foods and occasions. Serve it at brunch, as an afternoon pick-me-up, or as an elegant dessert drink.
- Pair with Filipino pastries like ensaymada or ube pandesal for a complete cultural fusion experience.
- Serve alongside light breakfast items like croissants, toast, or fresh fruit for a balanced morning.
- Enjoy after dinner as a dessert beverage that satisfies sweet cravings without heaviness.
- Offer at parties or gatherings where you want to impress guests with something unexpected and conversation-starting.
- Make a batch for book club or game night and watch people ask for seconds before they even sit down.
Variations to Try
- Ube Matcha Latte with Coconut Milk: Swap regular milk for full-fat coconut milk to add tropical richness that complements both ube and matcha beautifully, though it adds about 60 calories per serving.
- Lavender Matcha Latte Blend: Add a quarter teaspoon of culinary lavender powder to the matcha mixture for floral notes that pair surprisingly well with ube’s nuttiness.
- Cold Brew Version: Prepare the matcha and ube mixture, chill it overnight, then serve over ice with cold milk for a refreshing summer version.
- Ube Matcha Latte with Brown Sugar Syrup: Replace honey with brown sugar syrup for deeper caramel notes that add complexity without competing with the main flavors.
- Espresso Matcha Ube Latte: Add one shot of espresso to the matcha mixture for a double-caffeine drink that feels more like a latte and less like a delicate tea beverage.
Dietary Adaptations
- Gluten-Free: Matcha powder and ube syrup are naturally gluten-free, so this recipe is safe for gluten-free diets as long as your milk choice contains no additives, with no adjustments needed.
- Dairy-Free: Substitute any dairy milk with oat, almond, coconut, or soy milk in equal amounts; oat milk creates the creamiest result closest to whole milk.
- Vegan: Use any plant-based milk and swap honey for agave, maple syrup, or coconut sugar if you’re using a liquid sweetener.
- Low-Carb or Keto: Replace ube syrup with a sugar-free ube extract mixed with a keto-friendly sweetener like erythritol, though the texture will be slightly thinner and less creamy.
Storage and Reheating
Refrigerator
Store leftover matcha paste and ube syrup separately in airtight containers for up to 3 days. Pre-mixed latte doesn’t store well as separation occurs quickly.
- Matcha paste keeps in a sealed container for 2 to 3 days.
- Ube syrup lasts up to a week if sealed tightly.
- Milk froths best when freshly heated rather than reheated.
Freezer
Freezing prepared latte isn’t recommended, but you can freeze matcha paste in ice cube trays for future lattes. Thaw cubes in the refrigerator before whisking with water.
- Matcha cubes freeze well for up to one month.
- Ube syrup doesn’t freeze as effectively due to its thick consistency.
Reheating
If you’ve stored components separately, simply reheat milk gently on the stovetop or in the microwave and prepare the matcha fresh with cooled hot water. This method gives you the best texture and flavor every time.
- Reheat milk slowly over low heat to prevent scorching.
- Never microwave matcha paste directly; whisk it fresh each time.
- Cold ube syrup can go straight into hot drinks without pre-warming.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 2.5g |
| Saturated Fat | 1.5g |
| Carbohydrates | 38g |
| Fiber | 1g |
| Sugar | 32g |
| Protein | 4g |
| Sodium | 50mg |
| Cholesterol | 10mg |
Nutritional values are approximate and based on using 2% milk and standard commercial ube syrup. Values vary depending on milk type, syrup brand, and added sweeteners.
Frequently Asked Questions
Can I Make This Latte Without Matcha Powder?
You can substitute with brewed strong green tea, though the flavor becomes less intense and the drink loses that characteristic frothy top. The result tastes more like an ube green tea latte than the original.
How Much Caffeine Is in This Latte?
One teaspoon of matcha contains roughly 25 to 50mg of caffeine depending on quality, making this drink lighter in caffeine than standard coffee but still providing a noticeable boost. If you’re sensitive to caffeine, use half a teaspoon instead.
Where Can I Buy Ube Syrup and Matcha?
Both ingredients are widely available online through Amazon or specialty food retailers like Weee, and increasingly in regular supermarkets in the international aisle or specialty beverage section. Check Asian markets or Filipino markets first for the best ube syrup selection.
Why Does My Matcha Look Grainy Even After Whisking?
Grainy matcha usually means the powder wasn’t sifted before whisking or the water wasn’t the right temperature. Always sift matcha before adding water and use water between 160 and 170 degrees Fahrenheit for smoothest results.
Can I Make This As an Iced Drink?
Yes, prepare the matcha and ube mixture, let it cool completely, then pour it over ice and add cold milk instead. Iced versions taste equally delicious and sometimes even better in warm weather.
Is This Drink Sweet Enough Without Added Honey?
The ube syrup provides substantial sweetness, so most people find no additional sweetener necessary. Taste before adding honey, as preferences vary and ube syrup brands differ in sugar content.
Final Thoughts
This ube matcha latte deserves a spot in your regular rotation because it proves that unlikely flavor combinations can become absolute favorites. It’s easy enough to make on a Tuesday morning but special enough to serve at weekend gatherings.
Try making one this week and see why people keep asking for the recipe. You’ll quickly understand why the combination of earthy matcha and creamy ube works so beautifully together, and you’ll likely find yourself making this drink again and again.
If you love unique beverage recipes, explore our collection of fusion drinks. Check out our ube latte recipe for another take on this ingredient, or try our lavender matcha latte recipe for a different flavor pairing that’s equally impressive and delicious.
Ube Matcha Latte
Ingredients
Equipment
Method
- Boil water and let it cool for 2 to 3 minutes until it reaches 160 to 170°F (about 3 minutes).
- Add matcha powder to a small bowl and sift through a fine mesh strainer to remove lumps.
- Pour 2 tablespoons of the cooled hot water into the matcha bowl and whisk vigorously for 30 to 45 seconds until frothy.
- Add the remaining hot water to the matcha mixture and stir gently to combine.
- Divide ube syrup evenly by pouring 1 tablespoon into each of two serving mugs.
- Slowly pour the prepared matcha mixture over the ube syrup in each mug and stir to blend.
- Heat milk in a small saucepan over low heat until steaming but not boiling, about 1 to 2 minutes.
- Pour the warm milk into each mug, filling most of the way, and stir thoroughly to combine all ingredients.
- Taste and adjust sweetness by adding honey or agave and a pinch of sea salt if desired.