Ube Latte Purple Yam Coffee (Printable version)
A vibrant purple latte featuring sweet ube yam blended with espresso and creamy milk for a unique Filipino-inspired coffee experience.
# What You’ll Need:
→ Ube Base
01 - 1/4 cup ube halaya (purple yam jam)
02 - 2 tablespoons water
03 - 1 tablespoon sweetened condensed milk (optional, adjust to taste)
→ Latte Components
04 - 2 shots (2 oz) hot espresso or strong brewed coffee
05 - 1 cup whole milk or non-dairy milk (oat, almond, or coconut)
06 - 1/2 teaspoon vanilla extract
07 - Ice cubes (for iced version, optional)
→ Garnish
08 - Whipped cream
09 - Pinch of ube powder or purple yam flakes
# How to Make It:
01 - In a small saucepan over low heat, combine the ube halaya, water, and condensed milk. Stir until smooth and warmed through, about 2–3 minutes. Remove from heat and mix in vanilla extract.
02 - For a hot latte: Steam or heat the milk until frothy but not boiling. For an iced latte: Use cold milk and fill glasses with ice cubes.
03 - Divide the ube mixture between two mugs or glasses. Add one shot of espresso (or 1 oz strong coffee) to each glass.
04 - Pour the steamed (or cold) milk over the espresso and ube mixture. Stir thoroughly to combine and achieve a uniform purple color. Top with whipped cream and a sprinkle of ube powder or yam flakes, if desired. Serve immediately.
# Expert tips:
01 -
- The gorgeous purple color makes every serving feel like a tiny celebration
- Ubes natural flavor hits somewhere between sweet potato and vanilla with a hint of nuts
- You can make it faster than waiting in line at a coffee shop
02 -
- Dont crank up the heat when warming the ube mixture or itll scorch and taste bitter
- The ube halaya settles at the bottom, so stir right before drinking to get every layer
- If your ube mixture is too thick after refrigerating, add another teaspoon of water before reheating
03 -
- Leftover ube mixture swirled into oatmeal is unexpectedly delicious
- A tiny pinch of salt in the ube base makes the purple color more vibrant