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Give your day a boost with this colorful ube horchata. It's a cool mashup of the sweet purple yam vibe from the Philippines and the creamy, cinnamon-spiced rice drink that's loved all over Latin America. That eye-popping lavender shade looks awesome at gatherings, and you can whip this up fast any time you want a taste bud adventure.
I first tried making this during an extra hot summer when plain iced coffee just wasn't cutting it. Now, I've made it my go-to brunch drink. Friends even ask for the 'purple magic drink' before they've even said hi.
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Easy How-To Guide
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Ever since my trip to the Philippines, I've been obsessed with ube in my kitchen. The first time I blended up this version of horchata, my kids couldn't believe how the whole thing went purple before their eyes. Now, whenever snack time hits, they're asking for 'purple milk' instead of their usual.
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How to Keep it Fresh
FAQs About the Recipe
- → What is ube horchata?
It’s a sweet and creamy cold drink made from rice milk, ube extract or powder, plus a few warming flavors like cinnamon and vanilla tossed in for fun.
- → Can I use fresh ube instead of powder?
Totally. Try cooked and mashed ube, just blend well to get it smooth and add more liquid if it’s too thick.
- → What makes ube horchata purple?
The deep purple shade comes from ube, a purple yam. Ube extract or powder pumps up the color, too.
- → Can I make this drink dairy-free?
Yep! Just swap out the condensed and evaporated milk for coconut condensed milk or almond cream if you want to skip dairy.
- → How do I store leftover ube horchata?
Pop any leftovers in a jar or bottle with a lid, stash it in your fridge, and use it up within 48 hours. Give it a shake before pouring.