Purple Yam Coffee Latte (Print)
Vibrant purple yam blended with espresso and creamy milk for a unique Filipino-inspired coffee beverage with subtle sweetness.
# Ingredient List:
→ 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 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, optional)
→ Garnish
08 - Whipped cream (optional)
09 - Pinch of ube powder or purple yam flakes (optional)
# 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.
04 - Add one shot of espresso (or 1 fluid ounce strong coffee) to each glass.
05 - Pour the steamed (or cold) milk over the espresso and ube mixture. Stir thoroughly to combine and achieve a uniform purple color. Top with whipped cream and a sprinkle of ube powder or yam flakes, if desired. Serve immediately.
# Expert Suggestions:
01 -
- That stunning purple color makes even the most ordinary morning feel like a special occasion
- The nutty, vanilla like sweetness of ube plays beautifully with coffee without overpowering it
- Takes less than 15 minutes but tastes like something you waited in line for at a trendy café
02 -
- Ube halaya varies in sweetness between brands. Taste your base before adding sweetener.
- The purple color fades as you stir in milk. That is normal. The flavor stays the same.
03 -
- Warm your mug first with hot water if making a hot version. The drink stays hotter longer.
- For extra frothiness, blend the finished iced latte for 10 seconds.