Spring Home Cafe Recipes

Brianna Tang, A&E Editor
May 25, 2022

Make your morning caffeine routine less basic and try something new with two of my favorite home cafe recipes that are perfect for spring! These drinks aren’t ideal if you’re in a rush, so I usually only make them on weekends. For aesthetic glassware and serving trays, check out my favorites from Crate & Barrel, Amazon and MUJI. 

This ube iced latte has the perfect amount of sweetness, depth of flavor and beautiful purple color. (Brianna Tang)

Ube Iced Latte

The key ingredient to this drink is ube condensed milk, which can be found at Asian grocery stores (online or in-store) and on Amazon. If you aren’t familiar with ube, it is a purple yam originating from the Philippines, and has a sweeter, more vanilla and coconut flavor compared to the typical orange sweet potato you eat in America. The ube gives this drink a vibrant purple color and the perfect amount of sweetness.

Ingredients: 

  • Ube Condensed Milk (2-3 tbsp)
  • Milk (of choice)
  • Espresso (double shot, any ground of choice)

Directions:

  1. Add ube condensed milk to 6-8 oz of milk and stir well until fully combined. It is easier to use a handheld milk frother if you have one. 
  2. Pour ube milk over ice. 
  3. Top with a double shot of espresso.

Matcha Rose Latte

The edible rose/hibiscus flower topping is optional but completes the presentation. The rose latte base can also be substituted with coffee, chai, strawberry milk and more. (Brianna Tang)

For a twist on a classic matcha latte, try this matcha rose latte which has a subtle rose flavor and pretty pale pink color! This drink is better with rose syrup, but I wasn’t able to find any, so I opted for this TAZO Rose Pink Latte concentrate. If you’re unfamiliar with matcha preparation, this guide has simple instructions to follow. You don’t necessarily need a bamboo scoop or whisk—I have them, but they can easily be replaced with a measuring spoon and fork or handheld milk frother for whisking.

Ingredients:

  • Rose Pink Latte Concentrate, or rose syrup
  • Milk (of choice)
  • Ceremonial or Barista Matcha 
  • Edible dried rose/hibiscus (optional, I purchased this one from Amazon) 

Directions:

  1. Prepare matcha by sifting (can skip if you don’t have sifter, but this helps prevent clumps) ½ – 1 tsp matcha 
  2. Add about 2 oz warm water and mix vigorously
  3. Mix rose latte concentrate with milk of choice (to taste) 
  4. Pour the rose milk over ice, use a good amount of ice if you want the matcha to layer nicely
  5. Top with matcha
  6. Sprinkle edible dried rose/hibiscus for presentation (if desired)