Ube Latte Recipe
Make Ube Latte Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ube syrup
Coffee & Milk
To serve
Method
Ube syrup
- 1
Combine ingredients
In a small saucepan, combine 1 cup ube purée and 1 cup water. Stir to loosen the purée so it blends smoothly with the water.
- 2
Cook and sweeten
Place saucepan over medium heat. Add 3 tablespoons granulated sugar, 1 tablespoon brown sugar, and a pinch of salt. Bring mixture to a gentle simmer, stirring frequently so it doesn’t stick. Simmer for 6–8 minutes until slightly thickened and glossy.
- 3
Finish syrup
Remove from heat and stir in 1 teaspoon vanilla extract. Taste and add up to 1 tablespoon extra sugar if you prefer sweeter syrup. Let cool to room temperature. Transfer to a jar and refrigerate — syrup will thicken as it cools. (Yield: about 1 to 1 1/4 cups syrup.)
Coffee & Milk
- 4
Brew espresso
Brew 2 shots (about 60 ml) of espresso using your preferred method. If you don’t have espresso, use 60 ml strong brewed coffee or concentrated instant coffee.
- 5
Heat and froth milk
Heat 10 fl oz whole milk to 60–65°C (140–150°F) — hot but not boiling. Froth with a steam wand or milk frother until smooth and slightly velvety. If you want a layered iced latte, keep milk cold and skip heating.
- 6
Optional foam
If using extra milk for a thicker foam, steam or froth an additional 2 fl oz separately to spoon on top.
Assemble & Serve
- 7
For hot ube latte
Spoon 2–3 tablespoons (or to taste) of the cooled ube syrup into a cup. Pour the 2 espresso shots over the syrup and stir to combine. Pour steamed milk over the espresso, holding back foam with a spoon, then spoon foam on top. Garnish with a light dusting of ube powder or a drizzle of extra syrup. Sweeten with the optional sweetener if desired.
- 8
For iced ube latte
Fill a tall glass with 1 cup ice. Add 2–3 tablespoons ube syrup to the glass, then pour in the brewed espresso and stir to dissolve the syrup. Pour cold milk over the coffee and ice. Top with a little frothed milk or cold foam if desired, and garnish with a sprinkle of ube powder or a drip of syrup.
- 9
Storage
Store leftover ube syrup in a sealed jar in the refrigerator for up to 1 week. Reheat a small amount before using in hot drinks or use cold in iced beverages.