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Ube Matcha

Using:

Ube Kinampay (Powder)

A Japanese favourite with a Filipino twist!

Ube Kinampay Powder

Taste the purple magic of the Philippines.    Made from 100% real ube kinampay — Royal Purple Yam — this powder brings the sweet, nutty, and creamy taste of the islands to your kitchen. 

You’ll need:

For the Ube Cream Foam:

  • 1-2 tsp Masarap Ube Kinampay Powder
  • 3-4 tbsp milk (to help dissolve the powder)
  • 120 ml heavy cream or coconut cream
  • 1 tbsp agave or maple syrup (adjust to taste)

For the Matcha Base:

  • 1 tbsp premium matcha powder
  • 60–80 ml hot water (70–80°C)
  • 150 ml cold milk (dairy or plant-based)
  • Ice cubes

How to make it:

  1. In a small bowl, whisk the ube powder with 3–4 tbsp warm milk until smooth and fully dissolved. 
  2. Add 120 ml heavy cream (or coconut cream) and 1 tbsp agave or maple syrup, then froth until thick, silky, and softly aerated (soft peaks). Set aside. 
  3. In a separate bowl, whisk 1 tbsp matcha powder with 60–80 ml hot water until smooth and frothy, ensuring there are no lumps.
  4. Fill a serving glass with ice cubes and pour in 150 ml cold milk.
  5. Slowly pour the prepared matcha over the milk to create a clean, layered effect.
  6. Spoon the ube cream foam over the matcha latte. Serve immediately.

You’ll need:

For the Ube Cream Foam:

  • 1-2 tsp Masarap Ube Kinampay Powder
  • 3-4 tbsp milk (to help dissolve the powder)
  • 120 ml heavy cream or coconut cream
  • 1 tbsp agave or maple syrup (adjust to taste)

For the Matcha Base:

  • 1 tbsp premium matcha powder
  • 60–80 ml hot water (70–80°C)
  • 150 ml cold milk (dairy or plant-based)
  • Ice cubes

How to make it:

  1. In a small bowl, whisk the ube powder with 3–4 tbsp warm milk until smooth and fully dissolved. 
  2. Add 120 ml heavy cream (or coconut cream) and 1 tbsp agave or maple syrup, then froth until thick, silky, and softly aerated (soft peaks). Set aside. 
  3. In a separate bowl, whisk 1 tbsp matcha powder with 60–80 ml hot water until smooth and frothy, ensuring there are no lumps.
  4. Fill a serving glass with ice cubes and pour in 150 ml cold milk.
  5. Slowly pour the prepared matcha over the milk to create a clean, layered effect.
  6. Spoon the ube cream foam over the matcha latte. Serve immediately.

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