This drink is soft, floral, and just a little magical.
You get earthy matcha, sweet lavender, and that creamy ube foam on top that feels like a café treat—but made right at home.
I’ve made this so many times when I want something pretty and calming, and it never misses.
Inspired by a Starbucks-style layered drink , this version adds ube for a richer, slightly nutty purple foam.
Why I Love This Recipe
The first time I made this, I was honestly just chasing that coffee shop look—but the flavor surprised me. The ube adds this mellow sweetness that pairs perfectly with lavender.
- The color contrast is stunning every single time
- The foam tastes like a light dessert
- It feels fancy but takes minutes
- You can tweak sweetness easily
- It’s cheaper than buying it out
What You’ll Need
- 2 teaspoons matcha powder
- 1 tablespoon hot water
- 1 tablespoon simple syrup
- 1 cup oat milk (barista style)
- 1 cup ice
Ube Lavender Foam:
- 3 tablespoons heavy cream
- 2 tablespoons milk
- 1 tablespoon lavender syrup
- 1 tablespoon ube jam (smooth)
- 2–3 drops purple food coloring (optional)
Servings & Time
Servings: 1 drink
Time: 10 minutes
Tools Required
- Tall glass
- Handheld milk frother (or jar with lid)
- Spoon
- Small mixing cup
Pro Tips
- Use good matcha—it makes a big difference in taste
- Don’t over-stir the milk or you’ll lose the layers
- Froth until just thick, not stiff
- Chill your glass for an extra refreshing drink
Substitutions and Variations
- Swap oat milk for almond or whole milk
- Use vanilla syrup instead of simple syrup
- Skip food coloring if using naturally purple ube
- Add vanilla extract for a dessert twist
Make Ahead Tips
- Mix the lavender ube cream ahead and store in the fridge (up to 2 days)
- Shake or re-froth before using
Instructions
Step 1: Whisk the Matcha
Add 2 teaspoons matcha powder and 1 tablespoon hot water into your glass. Whisk until smooth with no clumps.
Step 2: Add Sweetener and Milk
Pour in 1 tablespoon simple syrup and 1 cup oat milk. Stir gently so it stays smooth and not foamy.
Step 3: Add Ice
Add 1 cup ice to the glass, filling it near the top.
Step 4: Make Ube Lavender Foam
In a small cup, combine 3 tablespoons heavy cream, 2 tablespoons milk, 1 tablespoon lavender syrup, 1 tablespoon ube jam, and 2–3 drops purple food coloring. Froth until thick and creamy.
Step 5: Pour the Foam
Slowly pour the ube foam over the iced matcha. Let it sit on top.
Macros Information (Approximate)
- Calories: 320
- Fat: 18g
- Carbs: 32g
- Sugar: 24g
- Protein: 4g
Why This Recipe Works (Quick Science)
Matcha dissolves best in hot water first—this prevents clumps. The fat in heavy cream traps air when frothed, creating that thick foam. Ube adds body and natural sweetness, while lavender gives aroma without overpowering.
Common Mistakes
- Skipping the hot water → clumpy matcha
- Over-frothing milk layer → ruins layering
- Too much ube → foam gets too heavy
- Pouring foam too fast → mixes instead of layering
What to Serve With
- Butter cookies
- Vanilla pound cake
- Light sandwiches
- Fruit tarts
Leftovers and Storage
- Best enjoyed fresh
- Foam can be stored 1–2 days in fridge
- Stir before reusing
FAQ
Can I make it hot?
Yes, just warm the milk and skip the ice.
What does ube taste like?
Mild, slightly nutty, and lightly sweet.
Do I need food coloring?
No, but it helps get that bright purple look.
Can I use regular milk?
Yes, any milk works.
Final Thoughts
This drink feels like a little treat you made just for yourself. It’s simple, beautiful, and honestly fun to make. Try it once, and you’ll want to make it again just to see those layers come together.
