Dirty Ube Latte
Using:
Ube sweetness with a bold espresso kick!
Ube Kinampay Powder
Taste the purple magic of the Philippines.
Made from 100% real ube kinampay — Royal Purple Yam — this powder brings the sweet, nutty, and creamy taste of the islands to your kitchen.
You’ll need:
- 30 ml ube syrup (see recipe here)
- 1 tsp sweetened condensed milk
- 200 ml milk, divided
- 40 ml for mixing
- 160 ml for pouring
- 1 shot espresso (approximately 30 ml)
- Ice
- Masarap Ube Kinampay Powder, for garnish
How to make it:
- In a tall glass, combine the ube syrup, condensed milk, and 40 ml of milk. Stir until smooth.
- Fill the glass with ice.
- Pour in the remaining 160 ml of cold milk.
- Carefully pour a freshly brewed shot of espresso over the back of a spoon to create a layered “dirty latte” effect.
- Finish with a light dusting of ube powder.
Masarap Tip
- Serve immediately with a straw or spoon. Stir before drinking to blend the rich espresso with the sweet, creamy ube for a smooth and indulgent flavour.
You’ll need:
- 30 ml ube syrup (see recipe here)
- 1 tsp sweetened condensed milk
- 200 ml milk, divided
- 40 ml for mixing
- 160 ml for pouring
- 1 shot espresso (approximately 30 ml)
- Ice
- Masarap Ube Kinampay Powder, for garnish
How to make it:
- In a tall glass, combine the ube syrup, condensed milk, and 40 ml of milk. Stir until smooth.
- Fill the glass with ice.
- Pour in the remaining 160 ml of cold milk.
- Carefully pour a freshly brewed shot of espresso over the back of a spoon to create a layered “dirty latte” effect.
- Finish with a light dusting of ube powder.
Masarap Tip
- Serve immediately with a straw or spoon. Stir before drinking to blend the rich espresso with the sweet, creamy ube for a smooth and indulgent flavour.
