Ube Thai Iced Coffee Recipe

Name: Facing East | Taiwanese Restaurants UBE Thai Iced Coffee Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 cups strong brewed espresso or strong coffee; 3 tbs ube halaya (purple yam jam); 1 tbs granulated sugar; 1 tsp vanilla extract; 1 cups whole milk (or dairy-free alternative); 3 tbs sweetened condensed milk; 1 tbs heavy cream; 1 tsp ube extract (optional, for color/flavor boost); 2 cups ice cubes; 1 tsp purple food coloring (optional, to intensify color); 1 tbs toasted coconut flakes or crushed macapuno (optional garnish)

Inspired by Facing East | Taiwanese Restaurant

Time30m

Serves2

Make Ube Thai Iced Coffee Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ube Espresso Base

1 cups strong brewed espresso or strong coffee

3 tbs ube halaya (purple yam jam)

1 tbs granulated sugar

1 tsp Watkins vanilla extract

Sweetened Milk & Cream

1 cups whole milk (or dairy-free alternative)

3 tbs sweetened condensed milk

1 tbs Heavy cream

1 tsp ube extract (optional, for color/flavor boost)

Finish & Garnish

2 cups ice cubes

1 tsp purple food coloring (optional, to intensify color)

1 tbs toasted coconut flakes or crushed macapuno (optional garnish)

Method

Ube Espresso Base

Brew espresso or coffee

Brew 1 cup of very strong coffee or espresso. If using a home espresso maker, pull two strong shots (about 1 cup combined). Let it sit for 2–3 minutes so it’s hot but not scalding.

In a small saucepan over low heat, combine the brewed espresso, 3 tablespoons ube halaya, 1 tablespoon granulated sugar, and 1 teaspoon vanilla. Whisk constantly until the ube halaya is fully dissolved and the mixture is smooth and homogenous (about 2–4 minutes). If the ube halaya is thick, warm slightly longer but do not boil. Remove from heat.

Taste and adjust sweetness: add up to 1 additional tablespoon sugar if you prefer a sweeter drink. If you want a stronger ube flavor or deeper purple color, stir in 1 teaspoon ube extract or 1 teaspoon purple food coloring (optional). Let the mixture cool to room temperature (about 10–15 minutes).

Sweetened Milk & Cream

While the ube espresso cools, prepare the milk: in a measuring cup or small pitcher combine 1 cup whole milk, 3 tablespoons sweetened condensed milk, and 1 tablespoon heavy cream. Whisk until fully combined and slightly frothy. If using ube extract for extra flavor, add it here instead of in the espresso step (1 teaspoon).

Taste the milk mixture and adjust: add more sweetened condensed milk (1/2 tablespoon increments) if you want a richer, sweeter drink.

Assemble & Serve

Fill two tall glasses with the ice cubes, dividing the ice evenly (about 1 cup ice per glass).

Divide the cooled ube espresso base between the two glasses, pouring it over the ice (about 1/2 cup per glass). This will create a deep purple layer.

Slowly pour the sweetened milk mixture over the back of a spoon or down the side of each glass so it layers over the ube espresso. Each glass should receive about 1/2 cup milk mixture; the slow pour helps create a marbled, layered look.

If desired, gently stir to combine before drinking or leave layered for a visual effect. Top each glass with a light drizzle of heavy cream (optional) and sprinkle with toasted coconut flakes or crushed macapuno (about 1/2 tablespoon per glass).

Serve immediately with a straw and stirrer so drinkers can mix to their preferred strength.