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
Ube Matcha Latte Recipe
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
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
Traditional Serving Suggestions
- Serve with Filipino merienda favorites like:
- Bibingka (Rice Cake)
- Puto (Steamed Rice Cakes)
- Ensaymada (Cheese-topped Brioche)
- Turon (Banana Spring Rolls)
Troubleshooting
- Layers not separating: Ensure ube mixture is well-combined with creamer for proper density
- Lumpy mixture: Use room temperature water and whisk thoroughly
- Too sweet: Reduce coconut creamer amount
- Too bitter matcha: Use ceremonial grade matcha and adjust amount
Ingredient Alternatives
- Ube Powder: Use 1 tablespoon Ube Halaya (purple yam jam)
- Coconut Creamer: 2-3 tablespoons coconut milk + 1 teaspoon sugar
- Matcha: Ceremonial or culinary grade both work
- Ice: Regular ice cubes if crushed ice unavailable
Storage & Reheating
- Best consumed immediately
- Can be stored in refrigerator for up to 2 hours
- Do not freeze
- Not recommended for reheating
Variations
- Boba Ube Matcha
- Add cooked tapioca pearls at the bottom
- Deluxe Version
- Top with whipped cream
- Add ube ice cream scoop
- Extra Creamy
- Use oat milk instead of water
- Sugar-Free Option
- Use sugar-free coconut creamer
- Pure matcha top layer
FAQs
Q: What is ube? A: Ube (pronounced oo-beh) is purple yam, a root vegetable commonly used in Filipino desserts. Q: Can I make this ahead of time? A: Best served immediately for optimal layering and taste. Q: Is this drink caffeine-free? A: No, matcha contains caffeine, but less than coffee. Q: Can I make this hot? A: Yes, omit ice and use hot water for matcha layer.
Nutrition
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.
