When the weather gets warm, I always look for a drink that feels refreshing but still indulgent. This iced ube latte has become one of my favorite homemade treats because it combines rich coffee, creamy sweetness, and a beautiful hint of ube flavor. I love how smooth and balanced it tastes, and the soft purple foam on top makes it feel like something special I would normally order at a café. It is the kind of drink I enjoy slowly, whether I am relaxing at home or taking a quick break during a busy day.
Why You’ll Love This Recipe
I love this recipe because it is simple yet impressive. The flavors are comforting but unique, and the creamy ube foam takes a classic iced latte to a whole new level. I also enjoy how flexible it is, since I can easily adjust the sweetness or switch up the milk depending on what I have on hand. It feels like a small luxury without requiring much effort, which makes it perfect for everyday enjoyment.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the coffee base
0.5 cup Vietnamese coffee or 2 shots of espresso
2 tablespoons condensed milk
For the milk mixture
0.25 cup milk of choice
Ice, enough to fill the glass
For the ube foam
2 tablespoons heavy cream
2 tablespoons coconut milk or other milk
0.5 teaspoon sugar
0.125 teaspoon ube extract
Directions
I start by preparing 0.5 cup of Vietnamese coffee or 2 shots of espresso and letting it cool slightly. I pour the coffee into a tall glass and stir in the condensed milk until everything is fully combined and smooth. Next, I add the milk of my choice and fill the glass with ice to keep the drink cold and refreshing.
In a separate bowl, I whisk together the heavy cream, coconut milk, sugar, and ube extract until the mixture becomes creamy and lightly foamy. Once the foam is ready, I gently pour it over the iced coffee, allowing it to sit on top for a layered look. Sometimes I stir before drinking, but I often enjoy it as is.
Servings And Timing
This recipe makes one serving. I usually need about 12 to 15 minutes from start to finish, including preparing the coffee and whisking the ube foam. It is quick enough for a busy day while still feeling like a special treat.
Variations
I like experimenting with this latte depending on my mood. For a dairy-free version, I replace the heavy cream and regular milk with coconut milk or another plant-based option. When I want extra flavor, I add a small splash of vanilla syrup. If I am in the mood for something richer, I mix a teaspoon of cocoa powder into the coffee for a mocha-style version. On extra warm days, I sometimes add a scoop of ube ice cream on top for a dessert-like twist.
Storage/Reheating
I find this iced ube latte tastes best when enjoyed fresh. If I have leftovers, I store them in an airtight container in the refrigerator for up to two days and stir well before drinking. I prefer not to reheat this drink, as it is meant to be served cold. When making it ahead, I keep the coffee mixture and the ube foam separate until ready to serve.
FAQs
Can I use regular coffee instead of Vietnamese coffee?
I sometimes use strong regular coffee or espresso when Vietnamese coffee is not available, and the drink still turns out delicious.
How can I make the latte less sweet?
I reduce the amount of condensed milk or sugar in the ube foam when I want a lighter sweetness.
Is this recipe suitable for dairy-free diets?
I often make it dairy-free by using plant-based milk and skipping the heavy cream in favor of coconut milk.
Why is my ube foam too thin?
When this happens, I whisk a little longer until it thickens slightly and becomes creamy.
Can I prepare this latte ahead of time?
I like to prepare the coffee mixed with condensed milk ahead of time and store it in the fridge, then make the ube foam just before serving.
Conclusion
This iced ube latte is one of my favorite ways to enjoy coffee at home. I love how creamy, colorful, and refreshing it is, and how easy it is to customize. It feels like a café-quality drink made right in my own kitchen, and it never fails to brighten my day.
A refreshing and indulgent iced latte featuring rich Vietnamese coffee, sweet condensed milk, creamy milk, and a vibrant, foamy ube topping that brings a café-quality treat to your home.
Ingredients
0.5 cup Vietnamese coffee or 2 shots of espresso
2 tablespoons condensed milk
0.25 cup milk of choice
Ice, enough to fill the glass
2 tablespoons heavy cream
2 tablespoons coconut milk or other milk
0.5 teaspoon sugar
0.125 teaspoon ube extract
Instructions
Brew 0.5 cup of Vietnamese coffee or 2 shots of espresso and let it cool slightly.
Pour the coffee into a tall glass and stir in the condensed milk until smooth.
Add 0.25 cup milk of choice and fill the glass with ice.
In a separate bowl, whisk together heavy cream, coconut milk, sugar, and ube extract until lightly foamy.
Gently pour the ube foam over the iced coffee mixture for a layered effect.
Stir before drinking if desired, or enjoy as is.
Notes
Use strong brewed coffee if Vietnamese coffee is unavailable.
Adjust condensed milk and sugar to taste for sweetness control.
For a dairy-free version, use only plant-based milk and skip heavy cream.
Whisk ube foam longer if too thin.
Keep coffee and foam separate if preparing ahead of time.
