The Best Way To Make An Ube Latte
Eye-catching purple ube lattes have captured the attention of coffee enthusiasts in the hip and bustling metropolises of Seattle and Austin. The star of this captivating drink is, of course, ube, a purple yam and heirloom produce of the Philippines, cherished for its vibrant purple hue and delightful vanilla and nutty undertones. And as you may already know, ube desserts have taken social media by storm and are now a fixture in Asian cafes and bakeries across the U.S.
Ube lattes offer a delightfully sweet (but not-too-sweet) experience, blending rich espresso with the distinct flavors of this vibrant South Asian tuber. While fresh ube is readily available in the U.S., processed forms such as purée, frozen, powdered, halaya (jam), or extracts can be found online or at brick-and-mortar Asian markets.
Whether you prefer an ube latte over ice, a comforting hot version, or even an indulgent ube frappé, there are various ways to enjoy this exquisite beverage. Crafting an ube latte at home allows for creativity, and we have found the best way is often the easiest and most customizable. It simply requires blending ube extract with your milk of choice.
Enjoy hot or cold ube latte at home by blending the extract with milk
To make an ube latte at home, simply blend ube halaya (ube jam), ube extract, or ube puree with your preferred milk, such as coconut or almond milk, and add sugar or a liquid sweetener like condensed milk or maple syrup. Pour the mixture over ice in a glass for a refreshing cold ube latte, then add a shot or two of espresso or drip coffee. If you want to elevate your ube latte further, consider adding a dollop of dalgona coffee on top for a frothy and delightful finish.
For a hot ube latte, heat the blended ube mixture on the stovetop or microwave, or use a steaming wand until it's warm and frothy. Then, pour it into your favorite mug and add in the java. Whether served hot or cold, the drinks makes for a delightful way to appreciate the unique and captivating taste of ube.