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Ingredients:
• Ube Halaya:
• 1 cup grated ube (purple yam) or 1 cup ube powder (reconstituted with water)
• 1/2 cup coconut milk
• 1/2 cup condensed milk
• 1/4 cup evaporated milk
• 1/4 cup sugar
• 1/4 cup butter
• Latte:
• 1 cup fresh milk (dairy or non-dairy)
• 1 shot of espresso or 1/2 cup strong brewed coffee
• Ice cubes
Instructions:
Make the Ube Halaya:
1. Cook the Ube:
• If using fresh ube, peel and grate it. If using ube powder, reconstitute it according to package instructions.
• In a saucepan, combine the grated ube, coconut milk, condensed milk, evaporated milk, and sugar.
• Cook over medium heat, stirring continuously to prevent sticking, until the mixture thickens (about 30-45 minutes).
• Add the butter and continue to cook, stirring, until the mixture reaches a jam-like consistency.
• Allow the ube halaya to cool. This can be stored in an airtight container in the refrigerator for up to a week.
Assemble the Iced Ube Latte:
1. Prepare the Glass:
• Fill a tall glass with ice cubes.
2. Mix the Latte:
• In a separate container, mix 2-3 tablespoons of ube halaya with the fresh milk. Stir until well combined and smooth.
• Pour the ube-milk mixture over the ice.
3. Add the Coffee:
• Pour the shot of espresso or strong brewed coffee over the ube-milk mixture.
4. Final Touch:
• Stir well to combine all ingredients.
• Optionally, you can top with a dollop of extra ube halaya or a swirl of coconut milk for added flavor.
Enjoy your authentic Filipino Iced Ube Latte!