Name: Ube Latte with Ube Cold Foam Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 2 tablespoons (30 g) hot water; 2 tablespoons (30 g) ube halaya (homemade or store-bought); ¼ teaspoon (1.25 g) ube extract, adjust to taste; 2 tablespoons (30 g) hot water; 1 teaspoon (1 g) instant espresso powder; 1-2 tablespoons (20 g) sweetened condensed milk; Ice, as needed; ½ cup (122 g) milk, dairy or plant-based (coconut milk recommended); 1-2 teaspoons (4 g) sweetener, adjust to taste (sugar, stevia, agave, honey, etc.); 3 tablespoons (45 g) heavy cream; 1 tablespoon (15 g) milk, dairy or plant-based; ¼ teaspoon (1.25 g) ube extract, adjust to taste; 1-2 teaspoons (4 g) sweetener, adjust to taste (sugar, stevia, agave, honey, etc.)

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I absolutely adore sharing this vibrant and cozy drink with my friends—my Ube Latte with Ube Cold Foam Recipe is a beautiful celebration of that beloved Filipino purple yam flavor! It’s creamy, subtly sweet, and topped with the lightest, fluffiest ube foam that just melts in your mouth. Whenever I make this at home, it feels like a little moment of joy and indulgence, perfect for brightening up any day.

Why You'll Love This Ube Latte with Ube Cold Foam Recipe

One of the things I love most about this recipe is its unique flavor profile. The earthy sweetness of the ube halaya combined with the richness of the espresso and the silkiness of the milk creates such a delightful harmony. The ube cold foam on top adds a whimsical texture and that gorgeous purple hue that makes every sip feel special. It’s like a comforting hug and a little surprise all in one glass.

What really makes me recommend this Ube Latte with Ube Cold Foam Recipe is how simple and quick it is to make, yet it feels like a café-quality drink at home. Whether it’s a slow morning treat, a late afternoon pick-me-up, or something extra for guests, this latte fits perfectly. It stands out because it’s not just your average latte—it’s bursting with personality, color, and a distinctly sweet tropical flair that always gets compliments.

Ingredients You'll Need

The image shows a wooden board placed on a white marbled surface, with six small glass cups and bottles arranged neatly on it. From top left is a clear glass filled with ice cubes, next to it is a glass cup with white milk, and to the right is an empty clear glass bottle. Below, there is a small glass cup with a creamy light yellow liquid, another small glass cup filled with vibrant purple powder, and a black-rimmed cup with white cream. At the bottom right corner of the wooden board is a wooden spoon holding white salt crystals. The colors, shapes, and textures are simple and clean, with a calm and fresh look. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are straightforward but essential; each one contributes something special, whether flavor, texture, or that vibrant purple color. You’ll find these mostly pantry and fridge staples if you’re an ube fan already, and they come together to create a rich, creamy latte topped with fluffy foam that truly impresses.

Quick Tip

All ingredient amounts are listed in the recipe card below

Ube halaya: This sweet purple yam jam is the soul of the latte, giving flavor and beautiful color.

Ube extract: Adds concentrated ube flavor and enhances the vibrant purple tone.
Instant espresso powder: For that rich coffee base which perfectly balances the sweetness.
Sweetened condensed milk: Delivers creamy sweetness and helps meld the flavors.

Milk (dairy or plant-based): I love using coconut milk for a tropical twist, but any milk will do.
Sweetener: Adjust to your taste preference with sugar, honey, agave, or stevia.
Heavy cream and milk (for foam): Whipped to make the luscious ube cold foam topping.

Ice: For serving cold, although you can enjoy this warm too.

Directions

Step 1: Start by dissolving the ube halaya in two tablespoons of hot water. Stir it until smooth and the vibrant purple color shines through. This creates the base for your latte’s rich, sweet ube flavor.

Step 2: In a separate small bowl, mix the instant espresso powder with another two tablespoons of hot water, stirring until fully dissolved. This ensures the coffee flavor is evenly balanced and not overpowering.

Step 3: Combine the dissolved ube halaya, ube extract, instant espresso mixture, sweetened condensed milk, and your chosen sweetener in a mug. Stir everything together thoroughly until the flavors meld beautifully.

Step 4: Add half a cup of your preferred milk—coconut milk is my favorite here—and mix well. If you prefer your latte iced, add ice cubes now to chill the drink perfectly.

Step 5: For the ube cold foam, pour the heavy cream, milk, ube extract, and sweetener into a bowl. Using a frother or a small whisk, whisk vigorously until the cream thickens and becomes light and fluffy with a lovely purple tint. This usually takes about 2 to 3 minutes.

Step 6: Gently spoon the ube cold foam on top of your latte. I love how the foam floats, creating a stunning layered effect that’s as fun to look at as it is delicious to drink.

Step 7: Serve immediately for the best flavor and texture. Sip, savor, and enjoy the burst of ube goodness with each creamy, fluffy mouthful.

Servings and Timing

This recipe makes one generous serving of ube latte with ube cold foam. The prep time is just about 10 minutes including the foam whipping, and there’s no additional cook time required. It’s a quick drink that you can whip up any time you need a sweet, uplifting treat. Because there’s no resting or cooling time, it’s perfect for busy mornings or last-minute guests craving something special.

How to Serve This Ube Latte with Ube Cold Foam Recipe

Two tall clear glasses of a two-layer iced drink sit on a white marbled surface. The bottom layer is a bright purple, smooth and creamy, filling about two-thirds of the glass. The top layer is a dark brown liquid with ice cubes floating on top, creating a clear separation between the purple and brown layers. One glass is in the foreground with a metal straw sticking out, and the other glass is slightly blurred in the background. The photo is bright and clean, taken with an iphone --ar 4:5 --v 7

I love serving this ube latte alongside light Filipino snacks such as pandesal or sweet cassava cake — they complement the rich latte beautifully and keep the vibe authentically sweet and comforting. For a more indulgent treat, a few buttery shortbread cookies make a great companion, especially when you want a little contrast in texture.

Presentation really adds to the experience, so I often garnish the foam with a tiny sprinkle of ube powder, a drizzle of condensed milk, or even a few edible purple flower petals if I’m feeling fancy. Using a clear glass mug lets you admire the layers of purple and ivory, which always ignites excitement before the first sip.

This drink is fantastic served either warm or iced, depending on your mood and the weather. On cooler days, a warm latte is like a cozy hug; on hot afternoons, the iced version with cold foam is incredibly refreshing. It’s perfect for brunches, afternoon gatherings, or even a quiet solo indulgence when you want a calm, vibrant pick-me-up.

Variations

I like to get creative with variations on this Ube Latte with Ube Cold Foam Recipe to suit different tastes and dietary needs. For a vegan twist, substituting the dairy milk and heavy cream with coconut cream and almond or oat milk works beautifully without sacrificing creaminess. You might need to adjust the sweetener slightly to balance the flavors.

If you prefer a less sweet drink, I recommend reducing the condensed milk and adding more espresso — it really shifts the flavor toward a more balanced latte with a sharper coffee undertone. On the other hand, if you crave an extra decadent experience, adding a swirl of ube jam or a dollop of coconut whipped cream on top amps up the tropical vibe.

For a seasonal approach, try warming it with a pinch of cinnamon or nutmeg in the milk before combining, or experiment by swapping the espresso powder for matcha powder to get a purple and green swirl of flavors. The possibilities are endless, and tweaking ingredients keeps this latte exciting every time I make it.

Storage and Reheating

Storing Leftovers

If you happen to have any leftover ube latte base (before adding ice or foam), you can store it in an airtight container in the refrigerator for up to 2 days. I usually use a glass jar with a tight seal to preserve the freshness and prevent odors. When you’re ready to enjoy it again, just give it a gentle stir, as some settling might occur.

Freezing

Freezing the complete latte with foam isn’t ideal because the texture and consistency change once thawed. However, the ube halaya or any extra ube mixture can be frozen in small portions in freezer-safe containers or ice cube trays for up to 3 months. Just thaw overnight in the fridge and warm gently before making your latte.

Reheating

For the best flavor, reheat the stored latte base gently on the stove over low heat or in the microwave at medium power, stirring occasionally. Avoid boiling, as this can alter the delicate flavors and cause the milk to separate. Always add fresh cold foam just before serving to maintain its fluffy texture and presentation.

FAQs

Can I make the ube cold foam without a frother?

Absolutely! If you don’t have a frother, a small handheld whisk or even a fork can do the trick. It might take a little longer and require more elbow grease, but whisking vigorously until the cream thickens and becomes fluffy works just fine.

Is it possible to make this latte completely dairy-free?

Yes, definitely. I recommend using coconut cream or cashew cream instead of heavy cream for the foam and plant-based milks like coconut, almond, or oat milk for the latte base. Just keep in mind the flavors and textures of your dairy alternatives to ensure a creamy result.

How sweet is this Ube Latte with Ube Cold Foam Recipe?

The sweetness is pleasant and balanced, thanks to the combination of sweetened condensed milk and your choice of sweetener. However, you can easily adjust the sweetness to your liking by using less or more sweetener. I like it moderately sweet but never overpowering.

Can I use fresh ube instead of ube halaya and extract?

Fresh ube needs to be boiled and mashed, and it won’t deliver the same smooth sweetness as halaya or extract immediately. While you can use it if you have time to cook and sweeten it into halaya form, the ready ingredients make this recipe much quicker and easier.

What’s the best milk to use for this recipe?

I personally love coconut milk because it pairs wonderfully with ube’s natural flavors and adds a tropical richness. But whole milk, oat milk, or almond milk work beautifully too, so feel free to use whichever you prefer or have on hand.

Conclusion

I really hope you try this Ube Latte with Ube Cold Foam Recipe soon—it’s become a personal favorite anytime I want something that feels a little special and comforting. It’s quick, easy, colorful, and brings together the best of creamy, sweet, and coffee flavors with a uniquely Filipino twist. Trust me, once you have a sip, you’ll be hooked just like I am!

Ube Latte with Ube Cold Foam Recipe

Why You'll Love This Ube Latte with Ube Cold Foam Recipe