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!
It took me a few tries to perfect the ratio for this, but I think we’ve finally reached it! Enjoy!
Recipe Rundown
Ingredients
You’ll need coconut cream, condensed milk, ube extract, milk, and good quality matcha powder!
instructions
Prepare the ube cream by whisking the coconut cream, condensed milk, and ube extract together until frothy. Then prepare the matcha by whisking the sifted matcha with hot water until smooth. Pour the ube cream into your glass, add ice, milk, and your prepared matcha. Enjoy!
Quick tips
Adjust the ube cream according to taste and sweetness preference. To avoid a bitter or bland latte, prepare the matcha properly by sifting, using the proper water temperature (~ 170°F), and whisking well until smooth. You can also make this drink hot, just warm up the milk prior to mixing with the ube and matcha.
Where can I buy ube and matcha?
Ube extract can be found in most Filipino groceries or in Asian groceries in the baking/seasoning section. Matcha can be purchased in some local Japanese tea houses in your area, or you can also research online for good quality sources.
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.
Ube Matcha Latte
1
servings15
minutesThis 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!
Keep the screen of your device on
Ingredients
1/2 cup milk of choice
Ice, crushed
- Ube Cream
2 tablespoons coconut cream
*1 to 2 tablespoons condensed milk
1/4 teaspoon ube extract
- Matcha
1 to 2 teaspoons matcha (depends on how intense you like it)
1/4 cup hot water (approx. 170°F)
Directions
- 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 frothed, 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.
Notes
- *In the video I posted, I used ube condensed milk since I had some extra lying around. You can definitely use that too if you end up finding it in Filipino groceries! (note that you can skip the ube extract ingredient if doing so to avoid overpowering the matcha).
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