Purple Yam Coffee Latte (Printable)
A vibrant purple latte combining sweet ube yam with rich espresso and creamy milk.
# 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
→ Latte Components
04 - 2 shots (2 fluid ounces) 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)
→ Garnish
08 - Whipped cream
09 - Pinch of ube powder or purple yam flakes
# How To Make:
01 - Combine ube halaya, water, and condensed milk in a small saucepan over low heat. Stir continuously until smooth and warmed through, about 2-3 minutes. Remove from heat and whisk in vanilla extract until fully incorporated.
02 - For hot latte: Steam or heat milk until frothy but not boiling. For iced latte: Use cold milk and prepare serving glasses with ice cubes.
03 - Divide the warmed ube mixture evenly between two serving mugs or glasses, spreading along the bottom.
04 - Pour one shot of espresso (or 1 fluid ounce strong coffee) into each glass over the ube base.
05 - Slowly pour the steamed or cold milk over the espresso and ube mixture. Stir thoroughly to blend flavors and achieve a uniform purple color throughout.
06 - Top with whipped cream and a light dusting of ube powder or yam flakes if desired. Serve immediately while hot or over ice.
# Expert Tips:
01 -
- The gorgeous purple color makes even the most tired morning feel special
- Ubes naturally nutty sweetness plays perfectly with coffee without being cloying
02 -
- Ube halaya thickness varies wildly between brands so start with less water and add more as needed
- The mixture will settle between pours so give it a quick stir before adding milk
03 -
- If using ube powder instead of halaya, rehydrate it with warm water and a bit of sweetener first
- A splash of coconut milk creates an even creamier texture that pairs beautifully with the purple yam