Iced coffees are one of our favorites during summer to beat the summer heat. So for our weekend coffee treat, we will make a different twist from the usual iced coffee and will do an Ube Horchata Iced Latte.
This playful beverage fuse with ube, a purple yam from the Philippines is full of antioxidants and looks yummy and dreamy that you will surely enjoy for the weekend.
Ube Horchata Iced Latte Recipe
Recipe courtesy of Kristine de la Cruz, Frankie Lucy Bakeshop
- 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.
Recipe source from brit.co