Honey Ginger & Ube Matcha Latte Recipe

Make ube concentrate

Place 1/2 cup ube halaya (or puree) into a small saucepan. Add 60 ml hot water and 2 tablespoons granulated sugar. Warm over low heat, stirring frequently until the mixture is smooth and slightly loosened, about 3–5 minutes. If using, whisk in the 5 g unsalted butter until incorporated for extra silkiness. Keep warm and set aside.

Prepare syrup

Peel and thinly slice 20 g fresh ginger. In a small saucepan combine the ginger slices and 120 ml water. Bring to a gentle simmer over medium heat, then reduce to low and simmer for 8 minutes to extract flavor. Remove from heat, strain out the ginger, and stir in 3 tablespoons honey until dissolved. Add 1 teaspoon lemon juice if using to balance sweetness. Keep warm or store at room temperature; this yields a slightly thick syrup.

Whisk matcha

Sift 1 teaspoon matcha powder into a small bowl to remove clumps. Add 30 ml hot (not boiling; about 80°C / 175°F) water. Whisk briskly in a zigzag motion with a bamboo whisk or small whisk until frothy and no lumps remain, about 20–30 seconds.

Heat and froth milk

Heat 300 ml milk in a saucepan or milk steamer to 60–65°C (140–150°F). If you like a foamy top, aerate or froth about 50 ml of the milk separately with a milk frother or steam wand until light and foamy.

Combine matcha and milk

Pour the whisked matcha into the warmed milk and gently stir to combine, creating a uniform pale green base. Keep warm.

In a 12–16 oz (350–475 ml) serving glass or mug, spoon the warm ube base into the bottom (about 1/2 cup). Pour 1–2 tablespoons of the honey-ginger syrup over the ube base (adjust to taste).

Slowly pour the matcha-milk mixture over the back of a spoon onto the ube layer to create a layered effect, if desired. Top with the frothed milk (about 50 ml) to create a creamy head.

Dust lightly with 1/4 teaspoon powdered matcha and sprinkle toasted coconut flakes or crushed candied ginger (about 1 teaspoon) for texture and extra aroma. Serve immediately.