Ube Matcha Latte Recipe

Growing up in a Filipino home, I've always loved anything with ube. But I never thought our traditional purple yam could taste this amazing in a modern drink. This Ube Matcha Latte recipe is my favorite discovery. It combines our beloved ube with Japanese matcha tea. Every time I make this at home, it reminds me of my Lola's ube halaya, but in a cool, refreshing way that's perfect for our hot weather.

I used to spend so much money buying this same drink at milk tea shops, sometimes paying over ₱200 per cup. Now I make it at home in just 5 minutes, and it tastes even better. You only need a few ingredients, and I'll show you exactly how to get those beautiful purple and green layers that will make your friends think you've become a professional barista. It's so easy, you'll wonder why you haven't tried making it sooner.

Why You'll Love This Recipe

• Perfect balance of sweet and earthy flavors
• Stunning purple and green layers that are incredibly photogenic
• Easy to make with just 5 ingredients
• Customizable sweetness levels
• No special equipment needed
• Ready in under 5 minutes
• Dairy-free option available

Ingredients

These ingredients were carefully selected to create a perfect balance of flavors and textures. The ube powder provides an authentic Filipino taste and vivid purple color, while the matcha delivers its distinctive earthy notes and beautiful green hue.

Coconut creamer adds creaminess and natural sweetness without dairy, complementing both flavors. The proportions ensure the perfect density for those Instagram-worthy layers, while crushed ice keeps everything refreshingly cold.

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Ube Layer:

• 1 tablespoon ube powder
• ¾ cup water
• 2 tablespoons coconut creamer
• 1 cup crushed ice

Matcha Layer:

• 1 teaspoon matcha powder
• ⅓ cup water

Equipment Needed

• Tall glass (12-16 oz) - Essential for proper layering and visual presentation
• Small whisk or matcha whisk - Helps mix the matcha powder without lumps
• Measuring spoons - For precise ingredient proportions
• Measuring cups - For accurate liquid measurements
• Ice crusher or blender (optional) - For creating crushed ice (regular ice cubes work too)
• Small bowls - For mixing the separate layers

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How To Make

1. In a bowl, whisk 1 tablespoon of ube powder with ¾ cup room temperature water until completely smooth with no lumps.
2. Add 2 tablespoons of coconut creamer to the ube mixture and stir until well combined. Taste and adjust sweetness if needed.
3. Fill a tall glass with crushed ice.
4. Pour the purple ube mixture over the ice.
5. In a separate bowl, combine 1 teaspoon matcha powder with ⅓ cup room temperature water. Whisk vigorously until the matcha is completely dissolved and no lumps remain.
6. Gently pour the green matcha mixture over the back of a spoon onto the ube layer to create clean, distinct layers. The matcha will naturally float on top of the ube layer, creating a beautiful two-toned effect.
7. Serve immediately with a straw and enjoy while cold. Stir gently before drinking to combine the flavors if desired.

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Tips from Lola's Kitchen

• Room temperature water is key when mixing both the ube and matcha powders. This prevents lumps and ensures a smooth mixture.
• The back-of-spoon technique is crucial for achieving those perfect, distinct layers. Pour the matcha very slowly over the back of a spoon held just above the ube layer.
• Quality matters with matcha powder - higher grades have better flavor and brighter color. Ceremonial grade is best, but culinary grade works well too.
• For extra smooth ube layer, blend the mixture for 10-15 seconds if you have a small blender or frother.
• Let the ube layer settle for about 30 seconds before adding the matcha layer for cleaner separation.
• Adjust sweetness levels by adding a touch of honey or simple syrup to either layer.
• Photography tip: These drinks look best in clear glasses photographed near natural light to showcase the vibrant colors.

Substitutions

• Ube Powder: Substitute with 1 tablespoon ube halaya (purple yam jam) or 1 tablespoon ube extract mixed with 1 teaspoon of sweetened condensed milk.
• Coconut Creamer: Use 2-3 tablespoons coconut milk plus 1 teaspoon sugar, or any plant-based creamer like oat or almond milk creamer.
• Matcha: If you don't have matcha powder, you can use a strongly brewed green tea (2 tea bags in ⅓ cup water), though the color and flavor will be less intense.
• Ice: Regular ice cubes work fine if crushed ice isn't available.
• Sweetener options: Instead of the sweetness from coconut creamer, try honey, maple syrup, or simple syrup to taste.

Troubleshooting

• Layers mixing instead of separating: Make sure your ube mixture is well-combined with creamer for proper density. The matcha layer should be less dense than the ube layer. Pour very slowly over the back of a spoon.
• Lumpy ube or matcha: Always use room temperature water and whisk thoroughly until completely smooth. For stubborn lumps, use a fine mesh strainer.
• Too sweet: Reduce coconut creamer amount or use unsweetened coconut creamer.
• Too bitter matcha taste: Use a higher quality ceremonial grade matcha, or add a small amount of sweetener to the matcha layer.
• Colors not vibrant enough: Ensure you're using pure ube powder (not flavoring) and good quality matcha powder. Store both in airtight containers away from light.

Storage & Reheating

• Best consumed immediately after preparation for optimal appearance and flavor.
• Can be stored in the refrigerator for up to 2 hours, but the layers will begin to mix and ice will dilute the flavors.
• Do not freeze as it will alter the texture and flavor.
• Not recommended for reheating as this drink is designed to be enjoyed cold.
• If making ahead: Prepare the ube and matcha mixtures separately and store in the refrigerator, then assemble with fresh ice just before serving.

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FAQ

Related

Looking for other recipes like this? Try these:

Ube Matcha Latte Recipe

This Ube Matcha Latte layers Filipino purple yam and Japanese green tea into a visually striking beverage that balances sweet, nutty ube with the earthy richness of matcha. Made with pure ube powder, coconut creamer, and high-grade matcha, this drink combines authentic Asian flavors into an elegant, dairy-free refreshment that's both photogenic and delicious. The distinctive two-toned presentation showcases the natural colors of its key ingredients, while crushed ice keeps it perfectly chilled.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Drinks, Snack

Cuisine Filipino

Servings 1

Calories 320 kcal

Difficulty Easy

Equipment

• Tall glass (12-16 oz) For proper layering
• Small whisk or matcha whisk For mixing matcha without lumps
• Measuring Spoons For precise ingredient portions
• Measuring cups For accurate liquid measurements
• Ice crusher or blender (optional) For crushed ice

Ingredients

 

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Ube Layer:

• 1 Tablespoon Ube Powder
• ¾ Cup Water Tubig
• 2 Tablespoons Coconut Creamer
• 1 Cup Crushed Ice Dinurog na Yelo

Matcha Layer:

• 1 Teaspoon Matcha Powder
• ⅓ Cup Water Tubig

Instructions

 

• In a bowl, whisk 1 tablespoon of ube powder with ¾ cup room temperature water until completely smooth with no lumps. Add 2 tablespoons of coconut creamer to the ube mixture and stir until well combined. Taste and adjust sweetness if needed.
• Fill a tall glass with crushed ice. Pour the purple ube mixture over the ice.
• In a separate bowl, combine 1 teaspoon matcha powder with ⅓ cup room temperature water. Whisk vigorously until the matcha is completely dissolved and no lumps remain.
• Gently pour the green matcha mixture over the back of a spoon onto the ube layer to create clean, distinct layers. The matcha will naturally float on top of the ube layer, creating a beautiful two-toned effect.
• Serve immediately with a straw and enjoy while cold. Stir gently before drinking to combine the flavors if desired.
• For the best results, use room temperature water when mixing both the ube and matcha powders to prevent lumps, and pour the matcha layer slowly to maintain the distinct separation between layers.

Tips from Lola's Kitchen

• Use room temperature water for mixing both powders to prevent lumps
• Pour the matcha layer slowly over the back of a spoon to achieve clean layers
• Always use high-quality matcha powder for the best taste and color
• Stir gently before drinking to combine the flavors

 

Nutrition

Calories: 320kcalCarbohydrates: 15gProtein: 2gFat: 6gSodium: 45mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 15mgIron: 1mg

Tried this recipe?Let us know how it was!

The Story Behind Ube Matcha Latte

As milk tea shops started popping up across Metro Manila around 2020, creative Filipino drink makers began experimenting with our local flavors. That's when ube, our beloved purple yam, made its way into the contemporary café scene. The idea of combining ube with Japanese matcha was pure genius - bringing together two of Asia's most cherished ingredients into one Instagram-worthy drink.

While traditional ube recipes like ube halaya and ube ice cream have been Filipino favorites for generations, this modern ube matcha latte represents how our cuisine continues to evolve. The drink first gained popularity in trendy cafés in BGC and Makati, where young professionals would line up just to try this unique purple and green creation. Soon, it spread to neighborhood milk tea shops across the Philippines, from Quezon City to Cebu.

What makes this drink special is how it honors both cultures perfectly. The bottom layer features our Filipino ube, known for its naturally sweet and nutty flavor that reminds many of us of childhood meriendas at our lola's house. The top layer showcases Japanese matcha, prized for its earthy, slightly bitter taste that provides a sophisticated contrast. The addition of coconut creamer instead of regular milk gives it a distinctly Asian twist while keeping it dairy-free.

The best part about this recipe is that it brings café-quality drinks into your home kitchen. While boba shops might charge ₱150-250 for an ube matcha latte, you can now make it yourself for a fraction of the cost. Plus, you can control the sweetness and adjust the flavors exactly to your taste. Whether you're missing those afternoon coffee shop runs or just want to impress your friends with a trendy homemade drink, this recipe helps you create that perfect Filipino-Japanese fusion right in your own kitchen.