Place the saucepan over medium-low heat. Stir constantly until the sugar dissolves and the mixture becomes smooth and slightly thickened, about 4–6 minutes. If it’s too thick, add up to 1 tablespoon water to reach a pourable syrup consistency.

Remove from heat and stir in 1/2 teaspoon vanilla extract and a pinch of salt. Let cool to room temperature. (You can refrigerate briefly to speed cooling.)

Strawberry puree

Place 3/4 cup hulled strawberries, 1 tablespoon sugar, and 1/2 teaspoon lemon juice in a blender or food processor.

Blend until smooth, about 20–30 seconds. Taste and adjust sweetness if needed. If you prefer a seed-free puree, press the mixture through a fine-mesh sieve into a bowl, discarding seeds.

Chill in the refrigerator or use immediately. You should have roughly 1/3–1/2 cup of puree.

Latte assembly

Prepare espresso: pull two shots (about 2 oz) of espresso and chill briefly, or use 2 oz very strong brewed coffee cooled to room temperature.

In a 16 oz serving glass, add 2–3 tablespoons (about 30–45 ml) of the cooled ube syrup to the bottom. Pour 2–3 tablespoons of the strawberry puree over or beside the ube syrup for a layered look (adjust amounts to taste).

Add 1 tablespoon sweetened condensed milk to the glass if you want extra sweetness and creaminess; otherwise omit.

Fill the glass with ice cubes, leaving room for milk and espresso (about 1 cup of ice).

Pour 10 oz cold milk over the ice, then gently pour the chilled espresso (2 oz) over the milk to create a slight gradient. Do not stir if you want visible layers.

If you prefer a mixed drink, stir gently with a long spoon until the ube and strawberry swirl throughout the milk.

Garnish & serve

Top with thinly sliced fresh strawberry on the rim or floated on top.

Lightly sprinkle 1/4 teaspoon ube powder or toasted coconut flakes over the top for aroma and visual contrast (optional).

Serve immediately with a straw. Stir again before drinking to combine flavors if layers were left intact.