Test before serviceUbe and matcha products differ in concentration. Start with each supplier’s recommended dose, then record the final recipe, preparation time and drink cost.
Ingredients
Ube layer
- Ube powder at the tested dose
- 30–40 ml warm water
Matcha layer
- Matcha at the tested dose
- 40–50 ml warm water
Finish with 160–180 ml oat milk or your preferred milk and ice for the cold version.
Iced Ube Matcha Latte
- Whisk the ube powder with warm water until smooth and pour it into the glass.
- Add ice, then slowly pour in the milk to keep the purple base visible.
- Sift and whisk the matcha separately with warm—not boiling—water.
- Pour matcha slowly over the back of a spoon for a clean green top layer.
Hot version
Prepare both bases separately. Add steamed milk to the ube base first, then finish with the matcha. The hot version will blend more quickly, so serve immediately.
Keep the layers clean
The layers mix immediately
Use plenty of ice, pour slowly and make sure the liquids have different density. A small amount of sweetener in the ube base can make it heavier.
The colour looks muddy
Keep acidic fruit syrups out of this recipe, prepare each base fresh and avoid over-stirring before presentation.
The drink is too sweet
Taste the ube product before adding syrup. Balance sweetness against the matcha instead of sweetening both layers separately.