Ube Latte Purple Yam Coffee (Printable)
A vibrant purple latte combining sweet ube yam with rich 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 (Optional)
08 - Whipped cream
09 - Pinch of ube powder or purple yam flakes
# How-To Steps:
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.
05 - Top with whipped cream and a sprinkle of ube powder or yam flakes, if desired. Serve immediately.
# Expert Advice:
01 -
- The natural nutty sweetness of ube creates something coffee shops cant quite replicate
- Its incredibly forgiving and comes together in under fifteen minutes
- That stunning purple color makes even the most mundane Tuesday feel special
02 -
- Ube halaya varies wildly in sweetness between brands, so always taste before adding sweetener
- The mixture thickens as it cools, so work quickly when pouring
- Fresh ube powder creates a more vibrant color than aged powder
03 -
- Make a larger batch of the ube base and store it in the refrigerator for quick weekday lattes
- The mixture freezes beautifully in ice cube trays for future blending