Hojicha Ube Latte: The vibrant purple summer drink

Have you tried our new favorite yet? The Hojicha Ube Latte brings together ube, the vibrant purple sweet potato from the Philippines, and hojicha, Japan’s roasted green tea known for its warm, nutty flavor profile. The result is more than just a beautiful layered drink—it’s also incredibly delicious. Bold purple hues meet gentle caramel and toasted notes, while creamy textures blend with refreshing crushed ice to create a drink that instantly feels like summer in a glass.

What makes a Hojicha Ube Latte so special?

At first glance, it’s all about the color. The vivid purple ube layer and the soft beige hojicha layer create a striking contrast that immediately catches the eye. But this drink delivers more than visual appeal: while ube adds a smooth, creamy sweetness with subtle vanilla-like notes, hojicha provides depth through its characteristic flavors of roasted nuts, caramel, and toasted grains. The result is a remarkably balanced summer drink that feels neither overly sweet nor too heavy—perfect for warm days.

Hojicha Ube Latte Recipe

Ingredients for 1 serving

• Crushed ice
• 3 g ube powder
• Approx. 100 ml Oatly oat milk
• 2 g hojicha powder
• 10 ml water (about 175°F / 80°C)
• 100 ml chilled Oatly Oat Cuisine
• Optional: a few flakes of salt for garnish

How to create the perfect layered look

The magic of this drink lies in its clearly defined layers. A little patience during preparation goes a long way. We recommend making it in two simple stages.

Prepare the ube layer

1. Fill a glass to the top with crushed ice.
2. Mix the ube powder with oat milk until completely smooth, preferably using a hand mixer. Important: do not froth the mixture, as too much foam can affect the layering.
3. Carefully pour the ube mixture into the glass until it reaches about halfway.
4. Gently press the ice against the sides of the glass to help the liquid distribute evenly.

Prepare the hojicha layer

1. Mix the hojicha powder with the hot water until it forms a smooth paste.
2. Add the chilled Oat Cuisine and blend until fully combined.
3. Slowly pour the hojicha mixture onto the back of a spoon and gently layer it over the ube mixture.
4. Optionally finish with a few flakes of salt.

Tip: Make sure the Oat Cuisine is thoroughly chilled. This helps the upper layer stay more stable and creates a cleaner visual separation between the layers.

Just get started now

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Why ube and hojicha work so well together

When people see colorful drinks, they often expect pure sweetness. The Hojicha Ube Latte, however, is all about contrast. Ube's soft, creamy sweetness is balanced by the roasted character of hojicha, creating a flavor profile that feels far more layered and sophisticated than a typical latte.

What makes the combination especially interesting is how different hojicha is from matcha. While matcha is often associated with fresh, grassy notes, hojicha offers warm, comforting flavors that lean almost toward dessert-like territory. That contrast is exactly why these two ingredients complement each other so beautifully.

Common layering mistakes

Too much foam in the ube layer

Foam makes it harder to keep the layers separate. Mix the ube thoroughly, but avoid creating froth.

Pouring too quickly

If the hojicha mixture is poured directly into the glass, the two layers will blend together. Pouring slowly over a spoon creates the cleanest result.

Using warm Oat Cuisine

For a stable layered effect, the Oat Cuisine should be as cold as possible.

The perfect summer moment with a Hojicha Ube Latte

Whether you're enjoying it on your balcony, taking it along for a picnic, or treating yourself to a quick break between meetings, this drink instantly brings summer vibes to your day. You don't need barista-level skills to recreate it at home. A little patience while layering is all it takes to make a drink that looks every bit as impressive as it tastes.