Ube Hot Chocolate
Winter comfort, in purple. Silky and cocoa-rich.
Ube hot chocolate is winter's hot chocolate with one more nuance: unsweetened cocoa brings the bitterness and depth, ube powder the vanilla sweetness and a plum colour. In whole milk the texture becomes almost creamy; in oat milk, lighter. Eight minutes over low heat, never boiling, and the cup is ready for a late afternoon.
Ready in 8 min
Ingredients
- 5 g of UBÉRA powder (1 measuring spoon)
- 2 tsp of unsweetened cocoa powder
- 250 ml of whole or oat milk
- 1 tsp of maple syrup or honey
- 1 pinch of vanilla powder (optional)
Preparation
- 1Heat the milk gently without letting it boil.
- 2Mix the UBÉRA powder and cocoa with a splash of hot milk until smooth.
- 3Pour in the remaining milk while whisking briskly.
- 4Sweeten to taste and serve piping hot.
Tip
A cloud of whipped cream and a dusting of UBÉRA powder on top for the indulgent touch.
Variations
- Grated dark chocolate (70%) instead of cocoa: richer, melted into the hot milk.
- A pinch of Espelette pepper or cinnamon for a spiced version.
- No added sugar: ube already softens the cocoa — taste before sweetening.
Frequently asked questions
Cocoa or chocolate?
Unsweetened cocoa powder gives a clean result and lets the ube express itself; melted chocolate adds fat and length on the palate. Both work: cocoa for lightness, chocolate for indulgence.
How do I avoid the skin on top?
By heating gently, whisking regularly and serving straight away. If a skin forms, one stroke of the whisk makes it disappear.
Can I make it for several people?
Yes — simply multiply the quantities and keep the heat low. Count 5 g of ube powder per cup; a 100 g pouch makes about twenty.
Ready to try?
