5 Healthy Latte Recipes to Make at Home (Ube, Matcha, Golden, Chai, Beetroot)

The healthy latte has left the menus of specialty coffee shops and moved into home kitchens. No more need for a professional machine or hard-to-find ingredients: a powder, a little hot water and some milk are enough, as long as you know the right technique for each one. Matcha remains the safe bet, but golden latte, chai, beetroot and ube each offer a different colour, taste and use.

Here are five tested recipes, with precise ratios and the mistakes to avoid so you don't end up with a lumpy or bland drink.

Ube latte: the caffeine-free purple ritual

Ube, a purple tuber native to the Philippines, has become one of the big latte trends in recent months. Its naturally mild taste, with notes of vanilla and hazelnut, makes it an indulgent drink with no bitterness to get used to, unlike matcha or coffee. And above all: zero caffeine, so you can drink it at any time of day with no impact on sleep.

For 1 glass

• 1 heaped teaspoon of pure ube powder (like OYA Original)
• 20 to 30 ml of hot water (70-80°C, never boiling)
• 200 ml of milk, hot or cold as you like

The technique: first dissolve the powder in the hot water, whisking vigorously until you get a smooth paste, then pour in the hot or cold milk in a thin stream while continuing to whisk. It's this separate dissolving step that prevents lumps, a move many skip by pouring the powder straight into the milk.

Matcha latte: the energising must-have

Matcha remains the benchmark for anyone looking for gentle energy, without the spikes and crashes of coffee. Its slight vegetal bitterness, which sometimes throws people off on the first try, balances well with creamy milk and a touch of sweetener.

For 1 glass

• 1 level teaspoon of culinary matcha (about 2 g), sifted
• 50 to 60 ml of hot water, around 80°C
• 200 ml of milk, hot or cold

The technique: sifting the matcha prevents clumps of powder, then whisk in a zigzag motion (ideally with a bamboo whisk) until you get a fine foam before adding the milk. Beware of boiling water, which scorches matcha and accentuates its bitterness. Unlike ube, matcha contains caffeine, so it's best kept for the first part of the day.

Golden latte: spiced turmeric comfort

Also called golden milk, the golden latte combines turmeric, ginger, cinnamon and a touch of black pepper. The pepper is not a recipe detail: it contains piperine, which is thought to promote the body's absorption of curcumin. Caffeine-free, warming and spiced, it's the classic end-of-day or winter evening drink.

For 1 glass

• 1/2 teaspoon of ground turmeric
• 1 pinch of ground black pepper, 1 pinch of cinnamon, 1 pinch of ground ginger
• 200 ml of milk, a drizzle of honey or maple syrup to taste

The technique: mix the spices with a tablespoon of lukewarm water to form a small, even paste, then stir into the hot milk over low heat without letting it boil. A plant-based milk such as oat or coconut pairs particularly well with the spices.

Chai latte: the spiced, indulgent version

Chai latte combines brewed black tea with a blend of spices: cinnamon, cardamom, clove, ginger and sometimes pepper. A rounder, sweeter version than coffee, halfway between a hot drink and a dessert.

For 1 glass

• 1 tea bag or 1 teaspoon of loose-leaf black tea, or a caffeine-free chai spice blend
• 100 ml of hot water for the infusion
• 150 ml of hot milk, a drizzle of honey to taste

The technique: steep the tea and spices in the hot water for 4 to 5 minutes to fully extract the aromas, then add the hot milk and stir. For a caffeine-free version, there are caffeine-free chai spice blends made only from steeped cinnamon, cardamom and ginger.

Beetroot latte: rosy, earthy softness

Less well known than its purple and yellow cousins, the beetroot latte made with beetroot powder wins people over with its intense pink colour and its mild, earthy taste, often softened by a touch of vanilla or cocoa. Caffeine-free too, it makes a striking visual impression for a brunch or a cosy moment.

For 1 glass

• 1 teaspoon of beetroot powder
• 1 pinch of vanilla powder or cinnamon
• 200 ml of milk, hot or cold

The technique: as with the other powders, first mix the beetroot powder with a little lukewarm water or cold milk to form a smooth paste, before adding the rest of the milk. This prevents the little pink clumps that float to the surface.