Signature Ube Latte
The classic. Creamy, velvety, naturally sweet.
The ube latte is the simplest way to discover ube powder: five grams of purple yam whisked into hot milk, and the cup turns a natural lavender — no colouring. The taste is a light vanilla sweetness that opens onto notes of roasted hazelnut, almond and pistachio; oat milk gives it a velvety texture. It is the base recipe of the UBÉRA ritual — the one to master before you start varying it.
Ready in 5 min
Ingredients
- 5 g of UBÉRA powder
- 200 ml of hot oat milk
- 1 tsp of maple syrup (optional)
Preparation
- 1Heat the milk without letting it boil.
- 2Mix the UBÉRA powder with a little warm milk.
- 3Add the rest of the milk and whisk.
- 4Enjoy your ritual.
Tip
For perfect foam, use an electric frother.
Variations
- Double version: 10 g of powder for a deeper colour and a more pronounced taste.
- Whole milk or almond milk: richer with the first, lighter and slightly toasted with the second.
- No syrup: the powder is naturally sweet, and many people skip it from the second cup on.
Frequently asked questions
Which milk works best for an ube latte?
Barista oat milk gives the most stable foam and the most even colour. Whole milk works very well too; almond and coconut milks are thinner and let the vanilla notes of ube come through more. Avoid very watery milks: the powder needs a little fat to bind.
Why does my powder form lumps?
Because it was poured all at once into boiling milk. First mix it into a little warm milk until you get a smooth paste, then add the rest while whisking. A bamboo whisk or an electric frother settles it in ten seconds.
Can I drink it in the evening?
Yes: purple yam contains no caffeine, unlike coffee or tea. It is a hot drink that suits the evening as well as the morning, prepared exactly the same way.
Ready to try?
