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Take a trip with every sip—this fun ube horchata mixes the sweet, earthy kick of Filipino purple yam with the smooth chill of a Latin American rice drink. You get creamy purple goodness that's a sure conversation starter, not to mention it's a breeze to whip up when you're short on time but want something fun.
One super hot day, regular iced coffee just wouldn't do it for me. I stumbled onto this drink, and now it's the star at my brunches. Friends ask me for the 'purple magic' before they even ring my bell.
Ingredients
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After my visit to the Philippines, I became hooked on putting ube in everything. The first time I made this horchata, my kids thought I'd done some kind of magic with the color. Now they ask for 'purple milk' with their snacks every single time.
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Common Recipe Questions
- → What exactly is ube horchata?
It’s a sweet, creamy drink with a purple kick, made by mixing rice milk, ube (either extract or powder), and extras like vanilla and cinnamon for awesome flavor.
- → Could I swap in fresh ube for the powder?
Definitely! You can mash up cooked fresh ube and use that instead of powder. If it gets too thick, just blend a bit more or add extra milk.
- → Why is this drink so purple?
Ube itself is a purple yam, so that bright violet color is all-natural, usually boosted by a little ube powder or extract.
- → Is there a way to make it without dairy?
Yep, just use non-dairy swaps for the condensed and evaporated milk! Coconut condensed milk or almond cream work well so you can keep it dairy-free.
- → How should I save leftovers?
Toss any extra ube horchata in a sealed container and pop it in the fridge. It’ll stay good for a couple days, but give it a shake or stir before you pour.