Ube Iced Latte
Fresh, photogenic, perfect for summer.
The ube iced latte is the cold version of the ritual: ube powder dissolved in a little warm water, then poured over iced coconut milk. The purple settles in layers in the glass before it blends — it is the most photographed recipe in the range. Coconut milk brings a roundness that recalls the Filipino desserts where ube was born; vanilla underlines its natural notes.
Ready in 5 min
Ingredients
- Ice cubes
- 5 g of UBÉRA powder
- 100 ml of cold coconut milk
- Vanilla syrup
Preparation
- 1Dissolve UBÉRA in a little warm water.
- 2Fill a glass with ice cubes.
- 3Pour in the cold milk.
- 4Gently add the UBÉRA mixture.
Tip
Pour slowly for a beautiful purple gradient effect.
Variations
- Oat or almond milk instead of coconut: more neutral, so the purple stands out more.
- Blended version: mix all the ingredients with the ice for a milkshake texture.
- A spoon of maple syrup instead of vanilla syrup for a more caramel-like taste.
Frequently asked questions
Why dissolve the powder in warm water?
Ube powder binds poorly to a cold liquid: it stays suspended and sinks to the bottom. A tablespoon of warm water is enough to form a smooth paste that then blends perfectly into the iced milk.
How long does the gradient last?
One to two minutes — long enough for the photo. Pour the ube mixture slowly, down the side of the glass or over the back of a spoon: the gentler the pour, the cleaner the layers. One stir with a straw and the colour becomes even.
Can I prepare it in advance?
The ube paste keeps for a few hours in the fridge in a closed container. Assemble the glass at the last moment: ice and cold milk do not keep together without diluting.
Ready to try?
