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Culinary Explorer
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Ube Latte
Created by
A gorgeously violet Filipino-American creation where sweet, earthy purple yam meets bold espresso, layered in a glass so striking you'll pause before that first sip.
Beverages
Filipino
Quick Meal
5 min
Active Time
5 min cook•10 min total
Yield1 serving
Filipino cuisine has been quietly revolutionizing American coffee culture, and the ube latte stands as its most beautiful ambassador. That distinctive purple comes from ube, a yam native to the Philippines with a flavor profile unlike anything in the Western pantry. Think vanilla crossed with pistachio, with earthy undertones that somehow complement espresso perfectly.
I first encountered ube in a Filipino bakery in Los Angeles, spread thick on pan de sal at six in the morning. The baker told me Americans always ask if it's artificial. It isn't. That purple is entirely natural, a gift from the anthocyanins in the tuber's flesh. When you make this latte, you're participating in a culinary tradition that stretches back generations in the Philippines and forward into the future of American coffee.
The technique is simple but the proportions matter. Too much ube overwhelms the coffee. Too little and you've made a pale imitation. What you want is balance: the bittersweet punch of espresso cutting through the sweet, creamy ube, each sip delivering both in harmony.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
ube halaya (purple yam jam)
Quantity
2 tablespoons
or substitute 1 teaspoon ube extract
granulated sugar
Quantity
1 tablespoon
hot water
Quantity
2 tablespoons
whole milk or oat milk
Quantity
1 cup
espresso
Quantity
2 shots (about 2 ounces)
freshly pulled
ice cubes
Quantity
1 cup
whipped cream (optional)
Quantity
for topping
ube powder or crushed ube cookies (optional)
Quantity
for garnish
| Ingredient | Quantity |
|---|---|
| ube halaya (purple yam jam)or substitute 1 teaspoon ube extract | 2 tablespoons |
| granulated sugar | 1 tablespoon |
| hot water | 2 tablespoons |
| whole milk or oat milk | 1 cup |
| espressofreshly pulled | 2 shots (about 2 ounces) |
| ice cubes | 1 cup |
| whipped cream (optional) | for topping |
| ube powder or crushed ube cookies (optional) | for garnish |
Equipment Needed
- •Tall 16-ounce glass
- •Cocktail shaker or jar with lid
- •Espresso machine, moka pot, or strong coffee maker
- •Long bar spoon
Instructions
- 1
Make the ube syrup
Combine the ube halaya, sugar, and hot water in a small bowl or jar. Whisk vigorously until the jam dissolves into a smooth, pourable syrup with no lumps remaining. The color should be a deep, saturated violet. If using ube extract instead, simply stir it into the sugar water until combined.
Ube halaya gives a richer flavor and more vibrant color than extract. Find it in the freezer section of Asian grocery stores or Filipino markets. - 2
Prepare the ube milk
Pour the cold milk into a cocktail shaker or jar with a tight-fitting lid. Add the ube syrup and shake vigorously for twenty seconds until fully combined and slightly frothy. The milk should turn a beautiful lavender color, uniform throughout with no streaks of concentrated purple.
- 3
Pull your espresso
Brew two shots of espresso using your preferred method. The coffee should be bold, as it needs to stand up to the sweetness of the ube. If you don't have an espresso machine, use four ounces of very strong brewed coffee or two tablespoons of instant espresso dissolved in two ounces of hot water.
- 4
Build the latte
Fill a tall glass with ice cubes. Pour the purple ube milk over the ice, filling the glass about three-quarters full. The milk will swirl around the cubes, creating beautiful patterns. Slowly pour the hot espresso over the back of a spoon so it floats on top, creating a dramatic two-tone gradient of deep brown over violet.
For the most striking presentation, resist the urge to stir immediately. Let your guests admire the layers before mixing. - 5
Garnish and serve
Top with a generous dollop of whipped cream if desired. Dust lightly with ube powder or a few crumbles of ube cookie for color and texture. Insert a straw and serve immediately with a long spoon for stirring. The first sip should taste predominantly of coffee; as you stir and the layers combine, the sweet ube comes forward.
Chef Tips
- •Ube halaya varies wildly in quality. Look for brands with short ingredient lists where ube is first. Avoid those with artificial purple coloring listed, as the real thing needs no enhancement.
- •For a hot version, steam the ube milk mixture and pour the espresso directly in. The layering effect disappears, but the flavor is equally satisfying on cold mornings.
- •Make a batch of ube syrup and store it refrigerated for up to two weeks. Having it ready transforms this from a project into a quick morning ritual.
- •Oat milk froths beautifully and complements ube's earthy sweetness. If using, choose the barista blend formulation for best results.
Advance Preparation
- •Ube syrup can be made in large batches and refrigerated for up to 2 weeks. Shake before using, as it may separate slightly.
- •For entertaining, prepare the ube milk mixture ahead and keep it chilled. Pull espresso to order for the freshest presentation.
Frequently Asked Questions
Nutrition Information
1 serving (about 330g)
Calories
265 calories
Total Fat
8 g
Saturated Fat
5 g
Trans Fat
0 g
Unsaturated Fat
3 g
Cholesterol
30 mg
Sodium
105 mg
Total Carbohydrates
40 g
Dietary Fiber
1 g
Sugars
38 g
Protein
8 g
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