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Iced Ube Halaya Milk
If you've had the fresh strawberry milk that's all over Korean and Taiwanese cafés, this is the ube version. Instead of fruit, the purple layer is ube halaya loosened with a little condensed milk and cream into a spoonable purée. It goes into the glass with ice and cold milk, and the two layers stay separate just long enough to look good before you stir them into a creamy, lightly sweet lavender drink. Because the halaya is already cooked, there's nothing to steep or blend, and a jar in the fridge means you're five minutes away from a glass any time. A few drops of ube extract are optional but make the flavor stand out against the milk.
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Ingredients
- 6 tbsp Ube Halaya (Purple Yam Jam), Store-bought or homemade, at room temperature so it mashes smoothly
- 2 tbsp Sweetened Condensed Milk, Adjust to taste; halaya brands vary a lot in sweetness
- 2 tbsp Heavy Cream, Or more milk for a lighter purée
- 0.25 tsp Ube Extract, Optional, for a stronger ube aroma and deeper color
- 2 cups Cold Whole Milk, Oat or coconut milk also work
- 1 cup Ice Cubes, Large cubes melt slower and keep the layers cleaner
- 1 pinch Pinch of Salt, Brings out the nutty, vanilla notes of the ube
Instructions
- Make the Ube Purée In a small bowl, mash the ube halaya with a fork, then stir in the condensed milk, heavy cream, ube extract (if using), and salt until smooth and thick but pourable, like a loose pudding. Taste it: it should be a little sweeter than you'd want to drink, because the milk will dilute it.
- Build the Base Divide the purée between two tall glasses. Tilt each glass and use the back of a spoon to smear some of the purée up the sides for streaks of purple, then fill each glass with ice.
- Pour the Milk Slowly pour 1 cup of cold milk into each glass over the ice. Pouring gently keeps the purple and white layers separate, and some of the purée will float up and swirl through the ice.
- Stir and Serve Serve right away with a wide straw or a long spoon, and stir well before drinking so every sip has plenty of ube.
Pro Tips
- Bring the halaya to room temperature, or warm it for 10 seconds in the microwave, before mashing. Cold halaya from the fridge is stiff and leaves lumps that settle at the bottom of the glass.
- Store-bought halaya ranges from lightly sweet to very sweet. Add the condensed milk a little at a time and taste, so the drink doesn't end up cloying.
- Make a double or triple batch of the purée and keep it in a sealed jar in the fridge for up to 5 days. Stir it well and let it warm up for a few minutes before using.
Variations
- Ube Cold Brew: Pour 1/2 cup cold brew coffee over the milk for a three-layer purple, white, and brown drink that tastes like an ube latte.
- Dairy-Free: Use coconut cream in the purée and oat or coconut milk in the glass. Coconut pairs especially well with ube.
- Ube Cream Top: Whip 1/4 cup heavy cream with 1 tbsp of the purée until thick but pourable, and spoon it over the milk instead of starting with the purée at the bottom.
Nutrition (estimated, per serving)
318 calories · 44g carbs · 10g protein · 12g fat · 38g sugar · 1g fiber
Frequently Asked Questions
Can I use ube powder instead of halaya?
Yes, but the drink will be thinner and less rich. Whisk 1 tbsp ube powder with 3 tbsp hot water until smooth, let it cool, and then stir in the condensed milk and cream. Halaya gives a thicker, jammier layer and a sweeter, more rounded flavor.
Why did my drink turn grayish instead of purple?
Some halaya is colored mainly by the yam itself, which gives a softer, grayish lavender once it's diluted with milk. A few drops of ube extract restore the vivid purple. Using less milk or more purée also deepens the color.
Recommended Ingredient
Monika Ube Halaya Purple Yam Jam (12 oz Jar) — read our review.