Iced Ube Matcha Recipe
Matcha tea & milk topped with Ube whipped cream.
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Ingredients
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Matcha Latte Base
Ube Whipped Cream Topping
Garnish (optional)
Method
Matcha Latte Base
Prepare matcha
Sift 1.5 tsp matcha powder into a small bowl to remove lumps. Add 0.25 cups (60 ml) of hot water (about 175°F / 80°C) or 2 tbsp if using smaller bowl. Whisk vigorously in a zig-zag motion with a bamboo whisk (chasen) or small whisk until frothy and fully dissolved, about 20–30 seconds.
Sweeten and cool matcha: Stir in 1 tbsp sweetener (simple syrup, honey, or dissolved sugar) to the whisked matcha. Taste and adjust sweetness. Allow the matcha to cool slightly (a few minutes) or place briefly in the fridge so it doesn’t melt too much ice when assembled.
Ube Whipped Cream Topping
Chill equipment
Place a mixing bowl and beaters or whisk attachment in the freezer for 5–10 minutes to chill — this helps the cream whip faster and hold structure.
Combine ingredients
In the chilled bowl, add 1/2 cup cold heavy cream, 2 tbsp ube halaya (or ube concentrate), 1 tbsp powdered sugar, and 1/4 tsp vanilla extract. If you want a more vibrant purple, add up to 1 tsp purple food coloring.
Whip to soft peaks
Using an electric mixer on medium-high speed (or a whisk if doing by hand), whip the mixture until soft to medium peaks form — the cream should hold shape but still be spreadable, about 1.5–3 minutes with a mixer. Taste and adjust sweetness or ube intensity by folding in an additional 1/2 tbsp ube halaya if desired.
Top the latte: Spoon or pipe a generous dollop (about 3–4 tbsp) of ube whipped cream on top of the iced matcha latte. The contrast of green matcha and purple cream creates a striking visual.
Garnish and Serve
Finish: Sprinkle a pinch (about 1 tsp) of toasted coconut flakes and a light dusting (about 1/4 tsp) of matcha dust over the ube cream for texture and visual contrast.
Serve immediately with a straw and long spoon to scoop the ube cream. Stir before drinking if you prefer a uniform flavor. Store any leftover ube whipped cream in an airtight container in the refrigerator for up to 24 hours; re-whip slightly if it loses volume.