Matcha had its moment, going fully mainstream. But we all know the rule of cool: once everyone’s doing it, it’s over. In other words, the trendsetters are already chasing what’s next. If you like being first, here are five café drinks worth ordering this year.
1. Hojicha: The Cozy One
If matcha is the overachiever, hojicha is its laid-back sibling. This roasted green tea trades the grassy bite for a toasty, caramel-nutty warmth that tastes like autumn in a cup. This reminds me of a cashmere sweater, broken-in loafers, and someone who’s never once tried too hard.
Better yet, roasting burns off most of the caffeine, so you can go ahead and enjoy it at 4 p.m. without sabotaging your sleep. I love to order it hot, with oat milk, and add a touch of honey. I am sure you’re going to love it, too.
2. Ube Latte: The Showstopper
Ube, a purple yam beloved across the Philippines, turns lattes into a vivid, unreal violet that practically begs to be filmed. I would say it’s an adorable, soft-girl aesthetic in a cup — it pairs perfectly with a fresh manicure, linen tote bag, and slow Sunday.
And it more than earns the hype: naturally sweet and vanilla-adjacent, with a soft earthiness that keeps it from tipping into dessert. You can find it at Filipino-owned cafés and specialty spots, usually iced so the color really pops.
3. Yuzu Tea: The DIY Darling
Bright, citrusy, endlessly refreshing, yuzu tea is a staple at Korean cafés you can easily make at home. It starts with yuja-cheong, a sweet yuzu-honey marmalade you can grab by the jar at most Asian groceries like H Mart. Spoon a couple tablespoons into a glass, drop in a fistful of ice, and watch the golden syrup ribbon down through the cubes. Top it with sparkling water.
Listen: that bright fizz, bubbles sprinting up the glass amazes. I bet the first sip is tart, cold, and almost sparkling on your tongue. If you want to dial down the sweetness, just swap in chilled green tea for some of the water.
4. Vietnamese Egg Coffee: The Indulgent One
Raw egg in coffee sounds alarming, but hold on, stay with me. Vietnamese egg coffee (cà phê trứng) whisks egg yolk and condensed milk into a thick, pale foam. Then, it floats it over strong, hot coffee that gently cooks it into something closer to warm tiramisu cream than anything eggy.
The result is rich, custardy, and absurdly luxurious, landing somewhere between a drink and a dessert. It’s having a real moment as cafés lean into nostalgic, comfort-forward flavors. Sip it slowly with a spoon. It definitely rewards the curious and unhurried.
5. Black Sesame Latte: The Moody Maximalist
For everyone who finds pastel drinks a little too precious, check out black sesame. Nutty, toasty, and faintly savory, it delivers the “healthy East Asian ingredient” appeal matcha made famous, but with a dramatic, dark-gray pour that looks ripped from a moody coffee-table book. For a lot of Asian kids, a warm bowl of creamy black sesame soup is pure childhood comfort.
You can easily DIY it , too. Blend toasted black sesame with a little sweetener and your milk of choice, then pull a shot of espresso through it. Equal parts cozy and cool.
Final Words
I believe matcha will always have its fans, but why not get bold with your order sometimes, and try something new? The next wave of café culture is set to become even more diverse and global. Why not be the first to discover it?
Featured image via Andrea Piacquadio on Pexels
