Homemade Ube Latte Recipe With Just a Few Ingredients
If you’ve ever spotted a purple latte on your feed and wondered if it’s all style and no substance, this one’s for you. A ube latte looks dramatic, but the version I’m making here is almost laughably simple.
Servings: 1
Ingredients
- 1 cup coconut milk or other milk substitution.
- 1/8 teaspoon ube extract.
- 1 teaspoon maple syrup or sweetener of choice.
- 1/4 cup strong coffee or espresso.
- Ice.
Instructions
- Mix the ube milk: In a small bowl or measuring cup, combine the coconut milk and ube extract. Stir well until the color is evenly purple and the extract is fully blended. This is your ube milk base.
- Prepare the glass: Fill a 12 ounce glass, or slightly larger, with ice. Pour the ube milk over the ice. Add the maple syrup or sweetener at this stage if you’re using it. Give it a gentle stir so everything is evenly mixed.
- Add the coffee: Slowly pour the strong coffee or espresso over the ice. Aim for the ice rather than the milk if you want a layered look. Once poured, stir gently or leave it layered if you like that visual contrast.
- That’s it.
Notes
- I actually prefer a slightly weaker ube flavor, using 1/8 tsp of extract for about 1 1/2 cups of milk, which is enough to split between two 12 oz glasses. It’s completely a matter of taste how much extract you want to use.
- 1/4 cup is about the volume of two espresso shots, but you can also use Moka coffee, Vietnamese coffee, or even a strongly made instant coffee. For a weaker coffee flavor you can use drip or cold brew as well.
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