Matcha has helped shape the rise of colourful, flavour-led drinks on café menus. Customers recognise it, order it, and expect to see it.
Now, another vibrant ingredient is starting to find its place alongside it.
Ube (pronounced ooh-beh) is making its way onto menus, bringing a different kind of appeal – less earthy, more indulgent. Smooth, nutty, naturally vibrant purple, and just as versatile across hot and iced drinks.
We’re excited to introduce Ube to the Zuma range – giving cafés an easy way to bring something creative, eye-catching and trend-aware to their menus.
So what exactly is ube, and why are more cafés rushing to stock it for drinks?
What Is Ube?
Ube is a purple yam traditionally used in Filipino cooking and baking. It’s long been a staple in desserts from cakes and cheesecakes to flans and puddings where its colour and flavour naturally stand out.
That same appeal is now making its way into drinks.
Ube has a vibrant purple colour and a naturally smooth, slightly sweet flavour. It’s also a source of fibre, carbohydrates and antioxidants which is something customers are increasingly aware of when choosing drinks beyond coffee.
It’s often confused with other ingredients, but they’re not the same:
- Ube is naturally sweet, nutty and vibrant purple
- Taro is more starchy, less sweet, and much paler in colour
- Purple sweet potato is denser and less creamy
For cafés, ube is the one that brings both flavour alongside visual impact, which is why it works so well in drinks!
What Does Ube Taste Like?
Ube is mild, smooth and easy to work with.
It has a naturally sweet, nutty flavour with subtle notes often compared to vanilla or coconut. It’s not overpowering, which makes it ideal for building drinks that feel balanced rather than heavy.
When paired with milk, it becomes creamy and rounded more of a dessert-style profile than something sharp or bitter.The great thing is that this makes it easy to build with!
It’s a flavour that fits naturally into café menus without needing much adjustment.
Why Is Ube Getting So Popular – And Is It the New Matcha?
Ube is gaining attention for a few simple reasons.
First, it stands out. The purple colour is instantly recognisable and brings something different to the menu especially in iced and layered drinks.
Second, it’s approachable. Unlike matcha, which can be quite bold and as some say ‘grassy’, ube is softer and more familiar in flavour. It leans closer to dessert, which makes it an easy choice for a wide range of customers.
There’s also a growing interest in globally inspired flavours, and ube’s roots in Filipino cuisine give it that authenticity!
So is it the new matcha?
Not quite.
Matcha has surely earned its place. It brings energy, depth and a more functional edge. Ube does something slightly different. It’s more about comfort, creativity and visual appeal. Therefore we don’t think they compete but that they sit well alongside each other.
For cafés, that’s the opportunity. Not replacing what works, but adding something new that customers can come back for.
Ube in Drinks: How It Shows Up in Cafés
Ube is already moving beyond food and into drinks – and that’s where it really starts to work for cafés.
It adapts easily across formats:
Hot drinks
Ube lattes are smooth, creamy and slightly indulgent – ideal as an alternative to hot chocolate or flavoured coffees.
Iced drinks
Iced ube lattes and layered drinks are where it really stands out. The purple colour creates a strong visual, especially when paired with milk or contrasting layers.
Seasonal menus
It fits naturally into spring and summer menus through iced serves, but its colour also makes it a strong choice for autumn – particularly around Halloween where something visually different goes a long way.
Ube is not limited to one season, which makes it a flexible addition to the menu.
Ube works particularly well with:
- Milk (both dairy and plant-based)
- Vanilla
- Coconut
- White chocolate
- Caramel
- Even matcha, for contrast between earthy and sweet
Recipe Inspiration
Ube’s smooth, nutty profile makes it easy to work with across both simple and more creative builds. The colour creates a strong visual impact and layered builds which instantly elevate the menu.
For cafés, that means drinks that not only taste great, but photograph beautifully, stand out on seasonal specials boards, and give customers something worth coming back for.
Here are a few simple ways to start working with ube behind the counter.
Ube Latte
Ingredients:
Zuma Ube
Milk of choice
Method:
- Add Zuma Ube to a cup with a splash of hot water.
- Stir or whisk until smooth.
- Steam 250ml milk of choice and pour into the cup, stirring as you pour.
Smooth, creamy and naturally vibrant.
Ube Iced Chocolate
Ingredients:
Zuma Ube
Zuma Dark Chocolate Sauce
Milk of choice
Ice
Method:
- Add 2 pumps of Zuma Dark Chocolate Sauce to the bottom of a glass.
- Fill the glass with ice and pour over milk.
- In a separate cup, mix Zuma Ube with a splash of hot water until smooth.
- Gently pour the ube over the milk to create layers.
- Stir before drinking.
Rich chocolate balanced with smooth, nutty sweetness.
Ube Dragonfruit Cloud
Ingredients:
Zuma Ube
Dragonfruit syrup or purée
Coconut water
Cold foam base
Ice
Method:
- Add dragonfruit syrup or purée to a glass.
- Fill the glass with ice and pour over coconut water.
- In a separate jug, combine Zuma Ube with cold foam base and whisk until smooth and lightly aerated.
- Gently pour the ube cold foam over the drink to create a cloud effect.
Light, vibrant and visually striking – made for standout iced menus.
Ready to Explore Ube?
Ube is more than a passing trend. It’s finding its place on café menus as something different: it’s visually striking, easy to work with, and familiar in flavour!
For cafés, it’s a simple way to bring something new to the menu without adding complexity. And for customers, it’s something they’ll remember.
That’s why we’ve introduced Ube to the Zuma range – designed to perform across hot and iced drinks, and easy to work into existing café setups.
Ready to bring ube to your menu? Enquire with the team to find out more.