If you don’t reside in a metropolitan city, it can be super hard to find ube-flavored treats. But here in NYC, it’s ube galore and I am thriving off trying new treats from the awesome small businesses here! This latte is inspired by one of my favorites, from what used to be a pop up in the Lower East Side called Cafe Phin by Vietnamese coffee company, Nguyen Coffee Supply. It had strong Vietnamese coffee, ube, and coconut milk and was absolutely divine. It’s quick to throw together before starting your day for a vibrant drink that’s a little different from your regular morning coffee. It’s sweet, creamy, full of that caffeine boost, and has that distinct ube taste we love!
What is Ube?
Ube (pronounce “oo-bae”) is a purple yam native to the Philippines. It’s a staple ingredient in desserts - it’s usually boiled, mashed, and mixed with sweetener and sometimes condensed milk into halaya or jam. Once it’s in jam form, it can be incorporated into anything you can imagine like cakes, breads, cupcakes, frosting, ice cream etc. I feel like I’m the only one to ever say this but ube tastes like cereal to me… maybe like a Fruity Pebbles. Some people say it tastes like a mix of pistachio and vanilla and white chocolate. Bottomline, it’s sweet, delicious, colorful and makes for some of my favorite desserts! For more ube recipes, check out Ube Rice Krispie Treats and Ube Crinkle Cookies.
Ingredients - Notes and Substitutions
Ube Extract - This recipe uses extract which is typically artificial ube flavoring that is deeply purple. However, ube powder will work as well. Follow the package instructions for “activating” about a tablespoon of powder, usually adding equal amounts of water and powder. I’ve tried making this drink with ube halaya, but the texture isn’t quite right. Espresso - I used the Nescafe instant espresso. It doesn’t get quite as frothy and thick as the crystallized instant coffee like the Nescafe Clasico. The coconut milk I used was already quite thick so I wasn’t looking for whipped coffee with stiff peaks, but you can certainly make it that thick if your coconut milk is thinner. You can also use a freshly brewed double shot of espresso. Coconut Milk - You can also use sweetened condensed milk or sweetened condensed coconut milk for a vegan option instead of the coconut milk and simple syrup. Milk - In addition to the ube + coconut mixture, add whole milk or a plant-based milk of your choice. Simple Syrup - Always sweeten iced lattes with simple syrup! The espresso is bitter so it needs a bit of sweetener. Use the desired amount of sugar dissolved into an equal amount of water to make a simple syrup. Honey or maple syrup will work as well.
How to make an Ube Latte
1. Prepare the Espresso
It’s totally up to you on what you decide to use for the coffee portion, but I loved the dalgona-style instant espresso to top this particular latte instead of a freshly brewed shot of espresso. The whipped espresso mixed into the coconut milk + ube mixture results in a thick and creamy cool latte. Step 1 - In a mason jar, add equal amounts of coffee, hot water, and sugar. Use an electric whisk to froth it until it’s thick and has tripled, even quadrupled in volume. Set it aside while you prepare the rest of the drink.
2. Pairing Ube Extract and Coconut Milk
Step 2 - Mix the ube extract and coconut milk together in the cup. This latte mixes the ube extract with unsweetened coconut milk. The coconut milk is very mild - so it just adds a nice layer of flavor to the latte. Step 3 - Then, add a bit of simple syrup to sweeten as much as you’d like since the espresso is fairly bitter. Step 4 - Stir together the ube extract, coconut milk, and simple syrup. Step 5 - Add ice and top it off with your favorite milk or plant-based substitute before finishing it off with the frothy instant espresso! Give it a really good stir and you’re ready to enjoy.
Making Larger Batches
If you’d like to keep more of the ube mixture at hand for ube lattes throughout the week, increase the serving size toggles in the recipe card and mix enough of the ube extract, coconut milk, and simple syrup for several coffees. Keep the ube mixture in a mason jar in the fridge. When you’re ready to use it, add an ounce of it to a cup. Top it off with ice, your milk of choice, and freshly made espresso.
More Coffee Recipes to try
Recipe
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