While you’ve already seen the charcoal latte and obsessed over the glitter cappuccino, the next big thing to try in colorful coffee beverages is a dreamy purple ube horchata latte. Made at Frankie Lucy Bakeshop in Silverlake, California, these whimsical beverages incorporate ube, a purple yam from the Philippines that’s full of antioxidants and imparts a stunning hue to everything it touches.
Ube Horchata Latte
Recipe courtesy of Kristine de la Cruz, Frankie Lucy Bakeshop
(Makes 3-4 servings)
- 16 ounces almond milk
- 16 ounces coconut milk
- 16 ounces rice milk
- 2 teaspoons cinnamon
- 1/4 cup sugar
- 3 teaspoons ube extract
- crushed ice
- Add almond, coconut, and rice milk into a large pitcher and whisk vigorously while slowly adding in the cinnamon and sugar. Be careful to keep mixing so no clumps form. Add in the ube extract and mix until combined. Keep the ube horchata in the refrigerator until ready to serve.
- Fill a glass with crushed ice and pour the ube horchata into the glass until it’s almost full. Top the drink with a shot of espresso and serve immediately.
Note: De la Cruz suggests using a trio of almond, coconut, and rice milk, as the almond adds substance, the coconut pairs well with the ube flavor, and the rice flavors the horchata along with the cinnamon. If you have access to fresh ube, you can also make your own extract by cooking down mashed ube with sugar and coconut milk, blending it, and straining it into a bowl. However, ube extract is readily available and can also be used in place of other extracts (like vanilla) when baking.
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(Photos via Nicole Iizuka)