Ube Matcha Latte Recipe

This is an easy, single-serving, iced ube matcha latte. It’s creamy, rich, and combines the best of what nutty ube and earthy matcha has to offer!

Instructions

Prepare the ube cream by whisking together the coconut cream, condensed milk, and ube extract until frothy. Set aside in the fridge to thicken slightly while you make the matcha.

Prepare the matcha by heating your water to around 170°F (it should be very hot, but not boiling). Sift the matcha into your matcha bowl. Pour in the hot water, and using a bamboo whisk or frother, whisk until frothy and smooth, about 30 to 60 seconds. Set aside.

To assemble, pour the ube cream to the bottom of your cup. Add a handful of ice, pour in the milk, and gently layer the prepared matcha on top.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Coconut cream: Coconut works beautifully with ube. Feel free to use coconut milk or even standard heavy cream if you’d like.

Ube extract: This will give the latte that deep purple-colored cream and strong ube taste.

Condensed milk: This provides both the sweetness and creaminess to the latte. You can substitute this with granulated sugar, agave, maple, or other sweeteners of choice.

Matcha: I won’t dive into the nitty-gritty of matcha here (there are loads of resources online that dive deep into this), but just go for good quality matcha that originates from Japan, is visibly bright green and smells fresh (like ceremonial-grade), and where the company actually has a good reputation with their matcha farmers/producers.

Milk: I go generic here because it depends on your preference, you can use standard cow’s milk, but feel free to use oat, coconut, etc.

Tips for the best Ube Matcha Latte

Adjust ube cream to taste: I like my lattes sweet (though not overly), so I stick with around 1 to 2 tablespoons of condensed milk. You can adjust the ratio as you see fit.

Prepare the matcha properly: The matcha will make or break your latte! Sift it well to avoid large clumps, make sure your water isn’t too hot or too cold (doing so will either scorch the leaves or under-extract it, respectively), and whisk it well for a smooth mouthfeel.

Look at the color: A good rule of thumb is if your ube matcha latte looks greyish in color when mixed together, the ratio is correct!

FAQs (Frequently Asked Questions):

Why is my latte bitter?

A bitter matcha latte usually comes from either using too much matcha powder (wrong ratio) or using too hot water (it scorches the tea leaves). If that happens, I’d recommend possibly starting from scratch.

Can I make this hot?

Yes, just heat the milk over stovetop or microwave until warmed to your desired temperature.

Where can I buy ube extract?

You can purchase ube extract in most Filipino groceries, or sometimes in Asian markets in the baking/seasoning sections.