Ube Matcha Latte
The purple-green pairing — botanical and intense.
The ube matcha latte layers two drinks: a purple ube base, creamy milk, and whisked matcha poured on top. The purple-green contrast is visual before it is a matter of taste — the vanilla sweetness of ube below, the grassy matcha above, meeting at the first sip. It is the only recipe in the range that contains caffeine, from the matcha: choose it for the morning.
Ready in 5 min
Ingredients
- 1 tsp of UBÉRA powder (5 g)
- 1/2 tsp of matcha powder
- 30 ml of hot water for the UBÉRA
- 30 ml of hot water (80 °C) for the matcha
- 180 ml of oat or whole milk
- Ice cubes for the cold version (optional)
Preparation
- 1Mix the UBÉRA powder with 30 ml of hot water until you get a smooth purple paste. Set aside.
- 2Whisk the matcha with 30 ml of water at 80 °C until fully dissolved — never boiling water.
- 3Pour the UBÉRA into a glass or cup, then gently add the milk.
- 4Slowly pour the matcha over the surface to create the purple and green layers.
Tip
Pour the matcha over the back of a spoon for cleanly defined layers.
Variations
- Cold version: milk and ube base over ice, matcha poured at the last moment.
- Ceremonial matcha for a brighter green and less bitterness.
- A dash of vanilla syrup in the ube base to round off the matcha.
Frequently asked questions
Why must the matcha water be at 80 °C?
Above that, matcha turns bitter and loses its bright green. Water just below the simmer is enough to dissolve it; whisk in a zigzag until a fine foam forms.
How do I get clean layers?
Pour the matcha slowly over the back of a spoon resting on the surface of the milk: it spreads without sinking. A clear glass shows off the result.
Which matcha should I choose?
A latte-grade or ceremonial matcha, fine and properly green. Culinary matchas are more bitter and dull the green layer.
Ready to try?
