ICED Ube Matcha Latte

In this Barista Corner recipe, I’m sharing how to make an ube coffee syrup and a rich ube cold foam, plus how I layered them into an iced ube matcha latte.

Whether you prefer your syrup rustic, and textured (straight from the halaya) or smooth and café-style (strained and chilled), this recipe works both ways. It’s a vibrant, eye-catching drink that tastes just as good as it looks — perfect for your own kitchen or a coffee shop menu.

Texture: If you leave the syrup unstrained, you’ll get a rustic, pulpy texture with tiny chewable bits. Strain for a café-smooth finish.

Separation: Coconut milk can cause little fat globules when chilled. A quick shake before using will bring it back together.

Cascading effect: If your syrup is warm or too thick, it may cling to the bottom of the glass instead of layering. Chill and thin it slightly for better visual results.

Ube Coffee Syrup Recipe

Ingredients

• 120 g ube halaya (purple yam jam)

• 100 g sugar (½ cup)

• 120 ml coconut milk (½ cup)

• 1 tsp ube extract (optional, for deeper color + flavor)

• Pinch of salt

Method

1. In a saucepan, combine the ube halaya, sugar, and coconut milk.

2. Heat over medium-low until the sugar dissolves.

3. Simmer gently for 3–5 minutes, whisking until smooth.

4. Remove from heat, stir in ube extract and salt.

5. For a café-style syrup, strain through a fine mesh sieve while warm. For a rustic style (like in my video), leave it unstrained for extra body and texture.

6. Store in the refrigerator for up to 2 weeks. Shake before using.

Texture Notes:

• Unstrained syrup will have some thickness and small ube fibers, which can feel “chewy” or pulpy in a drink. Some people love this extra texture.

• Strained syrup is smooth, pourable, and blends seamlessly into iced drinks.

Ube Cold Foam Recipe

Ingredients

• 60 ml heavy cream (¼ cup)

• 15–20 g ube syrup (1–1½ tbsp)

• Optional: 15 ml milk (1 tbsp) to loosen for a thinner foam

Method

1. Whisk or froth cream and syrup together until airy but still pourable.

2. Spoon or pour gently over your iced drink.

3. For a sturdier foam (to hold a garnish), whip slightly longer to soft peaks.

Iced Ube Matcha Latte Build (16 oz)

This is how I built my drink in the video:

• 20g-30 g ube syrup in the bottom of the cup

• 200 g cold milk

• Ice to fill the cup

• 5 g matcha whisked with 50 g hot water at 175°F

• Top with ube cold foam (I used almost all of it!)

Layering the syrup, milk, matcha, and cold foam creates a beautiful gradient drink.

Rustic vs. Café-Smooth

• Rustic Style (my version): I didn’t strain my syrup and used it while still warm. This gave me a thicker texture that clung to the ice and straw.

• Café-Smooth: If you want a cascading, photogenic latte like you’d see in a coffee shop, strain the syrup, chill it fully, and whisk your matcha with a little more water to make it pourable.

Both approaches taste amazing — it just depends on your style.

Tips & Variations

• For a stronger ube punch, add a drop of ube extract to the cold foam.

• To thin out your syrup, add an extra 2–4 tbsp of coconut milk or water while cooking, and shorten the simmer.

• Try swapping matcha for espresso for an iced ube latte.

Question for you: Do you prefer your ube drinks rustic and textured, or silky and café-smooth?