Ube Matcha Shakerato
hard shaken · served up, no ice
Ube Powder3.3 g · one scoop
Milk120 ml, cold
Matcha2.0 g
Water40 ml at 80 °C, chilled
Icein the tin only
Motionhard shake, 15 s
Servestraight up, coupe
Method
- Paste the scoop with a splash of warm milk, then let it down with the rest, cold.
- Add the chilled matcha shot and fill the tin with ice.
- Shake hard for 15 seconds and stop while the tin is still frosting.
- Double strain into a chilled coupe. No ice in the glass, ever.
- Drink it inside two minutes, while the foam still stands up.
Why it foams
Hydrolysed collagen is surface-active: it gathers at the air–liquid boundary and holds a denser, longer-lived foam than milk protein manages alone. The matcha goes in before the shake, so it suspends through the foam as a jade edge rather than a layer. For a second colour, send a wedge of calamansi alongside — acid shifts ube from violet towards orchid pink.