Move over matcha – ube is here!
Walk into a café in 2026 and you may notice a subtle but unmistakable shift. Alongside the usual browns and creams of coffee culture sits something far more eye-catching: soft lilacs, deep violets, and pastel purples swirling through iced lattes and cold foam.
The star behind the colour is ube – a purple yam that has moved from traditional Filipino desserts to one of the most talked about drink trends in the world. It’s a social media dream!
Starbucks has a rolled out a full range of ube-based drinks as part of its spring 2026 menu. The launch includes iced macchiatos, vanilla-infused lattes, and coconut-based variations, many topped with vividly coloured ube cold foam. Costa also has their ube offering – the Sweet Ube is available in a hot chocolate and a frappe.
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What exactly is ube?
Ube (pronounced “oo-beh”) is a purple yam native to the Philippines, where it has long been used in desserts. It’s most commonly found in ube halaya, a rich jam, as well as in cakes, pastries, and ice cream.
Its vibrant colour is entirely natural, and its flavour is often described as gently sweet with hints of vanilla and nuttiness.
What do ube drinks actually taste like?
Despite their bold appearance, ube drinks are generally more understated than expected. The flavour is often described as:
- Mildly sweet rather than sugary
- Creamy, especially when paired with milk or coconut
- Slightly nutty with a hint of vanilla
In coffee-based drinks, ube usually complements rather than dominates. It softens the bitterness of espresso and adds a dessert-like quality without turning the drink into something overly heavy.
However, the exact taste can vary widely depending on how it’s prepared. Independent cafés may use real ube puree, while larger chains often rely on flavoured syrups or powders, which can alter both the flavour and the nutritional profile.
Are there health benefits?
Ube itself does have nutritional value, which has contributed to its appeal. As a whole food, it contains fibre, vitamins, and antioxidants – particularly anthocyanins, the compounds responsible for its purple colour. These are associated with anti-inflammatory properties and general health benefits.
But there is an important distinction to make. The ube drinks trending in cafés are rarely just ube. They typically include added sugars, syrups, and creamy toppings, which shift them firmly into the category of indulgence rather than health food.
In other words, while ube as an ingredient has benefits, the average ube latte is closer to a treat than a nutritional boost.
Other colourful drink trends to watch
Matcha goes mainstream (again)
Once considered niche outside Japan, matcha has fully cemented itself as a staple. Its earthy flavour and vivid green colour make it both distinctive and photogenic. The latest evolution is in hybrids – think matcha with strawberry foam, coconut milk, or even espresso – blurring the line between tea and coffee.
Taro drinks hold their ground
Often confused with ube, taro has been popular in bubble tea for years. Its pale purple colour and creamy texture make it a natural comparison. While less sweet and aromatic than ube, taro remains a steady favourite, particularly in iced and blended drinks.
Butterfly pea flower for colour-changing teas
Few ingredients are as visually dramatic. This bright blue herbal infusion turns purple or pink when citrus is added, creating a “colour-changing” effect that’s tailor-made for social media. It’s less about flavour – fairly mild – and more about the spectacle.
Black sesame enters the chat
Deep, nutty, and slightly savoury, black sesame is gaining traction in lattes and desserts. Its charcoal-grey colour offers a more subdued aesthetic than ube, appealing to those looking for something less sweet but still distinctive.
Pandan quietly rises
A staple in Southeast Asian cooking, pandan brings a fragrant, vanilla-like aroma with a bright green hue. It’s increasingly appearing in syrups, iced coffees, and milk-based drinks, often paired with coconut.
Hojicha for a subtler twist
For those put off by bold colours, hojicha offers a different route. This roasted Japanese green tea delivers warm, toasty notes and a brown hue closer to coffee, but with a softer, less bitter profile.
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