After matcha, the dirty chai, and the golden latte, a new violet beverage is taking Instagram by storm: the ube latte. This drink straight from the Philippines is making waves in trendy coffee shops around the world. Its irresistible lilac hue, courtesy of ube, a purple sweet potato rich in antioxidants, attracts both sugar lovers and visually minded fans… ultra-photogenic. Smooth, creamy, and lightly caramelized, the ube latte ticks all the boxes of a “drink of pleasure.”
But behind its innocent look, this beverage hides a drawback not to be overlooked. In coffee shop versions, it is often very sweet and rich in milk or syrups. A combination that makes it a treat to enjoy in moderation. Because while the ube itself is good for health, its Western rendition can pose problems at times. So, should we give in to the trend without hesitation? Here’s a look at real benefits, revised recipes, and above all, the sweet traps to avoid.
Ube, the tuber that’s making the food world buzz
Originating in Southeast Asia, the ube (or purple yam) has long been used in traditional Filipino desserts, like halo-halo or ube cakes. Its natural color, ranging from mauve to lilac, made it a social media star as soon as it arrived here. In lattes, it’s often mixed with milk, sugar, and sometimes coffee, for a result that’s visually stunning and deeply comforting.
But ube isn’t just a trend: it’s packed with vitamins A and C, fiber, and antioxidants. It supports digestion, boosts immunity, and contributes to healthier-looking skin. In short, on paper, everything to please. Of course, provided you don’t drown it in a mountain of sugar syrup and whole milk.
Too much sugar, too much milk: the “healthy-look” trap of the ube latte
That’s where the trend veers a little off course: ube lattes sold in coffee shops or on TikTok are often closer to milkshakes than to a healthy drink. Some reach more than 250 calories per cup! The culprits? Flavored syrups and creamy toppings that erase the tuber’s natural benefits.
So, to enjoy it without excess, it’s best to make it at home. A lighter version, with plant-based milk (oats or almonds) and a bit of natural ube purée. Here’s a recipe that lets you savor its sweetness without weighing down your calories. And why not try it cold, in an iced latte style? Less sweet, more refreshing, and still as pretty on the table.
Ube latte is the proof that a drink can be both tasty, beautiful, and a bit tricky. Its success is explained as much by its flavor as by its aesthetics. That pastel, photogenic violet hue that makes you want to post everything… But as with most food trends, the key is moderation.
If prepared simply, ube remains a fantastic plant-based superfood and a colorful option to switch things up from matcha or cappuccino. On the other hand, in its ultra-sweet coffee-shop version, it becomes a guilt pleasure to savor from time to time. In short, the ube latte, yes, but with a bit of common sense: better the natural color than artificial sugar!
