Matcha, ube & blue latte recipes.
Clear measurements, a few ingredients and a method that works at home or behind the bar. Open any recipe for the full guide.
Classic matcha latte
A creamy classic with a clean matcha taste. Warm or iced.
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Strawberry matcha latte
Strawberry, milk and matcha — a fresh iced drink for warm days.
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Matcha coconut water
Iced matcha, coconut water and a touch of coconut syrup.
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Ube matcha latte
Purple ube below, fresh matcha above. Bold layers with no fuss.
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Ube espresso latte
Gentle ube, milk and a double espresso in one glass.
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Vanilla blue latte
Clear blue, soft vanilla and ice. Simple, but made to stand out.
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Classic matcha latte
Clean, creamy and uncomplicated. The key is making a smooth matcha base before adding the milk.
Ingredients
- 2 g matcha (or 2–4 g for a stronger cup)
- 60 ml water at 70–80 °C
- 160–180 ml milk of your choice
Method
- Sift the matcha into a bowl and add the water.
- Whisk in an M-shaped motion until smooth and lightly foamy.
- Warm the milk or pour it over ice. Add the matcha and serve.
Tip: Avoid boiling water — it keeps the cup softer and naturally sweeter.
Strawberry matcha latte
Strawberry brings gentle sweetness while matcha adds a fresh green contrast. It works especially well iced.
Ingredients
- 2 g matcha
- 60 ml water at 70–80 °C
- 30 g strawberry purée or blended strawberries
- 150 ml milk
- ice
Method
- Add the strawberry purée to the bottom of the glass.
- Fill with ice and add the milk.
- Whisk the matcha with water and pour it slowly over the top.
Tip: If the strawberries are sweet, skip the syrup. The drink stays fresh instead of overly sweet.
Matcha coconut water
A light iced matcha with coconut water and a touch of sweetness. No milk, but still full of flavour.
Ingredients
- 2 g matcha
- 60 ml water at 70–80 °C
- 180–200 ml chilled coconut water
- 10 ml coconut or vanilla syrup
- ice
- a few drops of lime, optional
Method
- Whisk the matcha with water until smooth.
- Fill a glass with ice, coconut water and syrup.
- Slowly pour in the matcha and add lime if you like.
Tip: Start with 10 ml of syrup. It should lift the matcha, not cover it.
Ube matcha latte
Creamy purple ube below, fresh matcha on top. Two bold colours that work together in flavour too.
Ingredients
- 2 g ube
- 2 g matcha
- 25 ml warm water for the ube
- 60 ml water at 70–80 °C for the matcha
- 150 ml milk
- 10 ml vanilla syrup, optional
- ice
Method
- Mix the ube with warm water and vanilla syrup until smooth, then pour it into the glass.
- Add ice and milk.
- Whisk the matcha separately and slowly pour it over the top.
Tip: For cleaner layers, pour the matcha over the back of a spoon.
Ube espresso latte
Ube and espresso are an unexpectedly good pair: gentle sweetness, milk and coffee in one bold glass.
Ingredients
- 2 g ube
- 25 ml warm water
- 150 ml milk
- 1 double espresso (36–40 ml)
- ice
Method
- Mix the ube with warm water and pour it into the glass.
- Add ice and milk.
- Pull a double espresso and pour it slowly over the milk.
Tip: Oat milk works especially well here and highlights ube’s natural creaminess.
Vanilla blue latte
Soft vanilla rounds out Blue Spirulina’s clean flavour. The result is simple, iced and vividly blue.
Ingredients
- 0.2 g Blue Spirulina
- 180 ml cold milk
- 1 tsp vanilla extract or syrup
- ice
Method
- First mix the Blue Spirulina with a small amount of milk until even.
- Add the vanilla and the remaining milk.
- Pour over ice and stir briefly.
Tip: Start with a small amount of powder. Blue Spirulina has strong colour even at a low dose.