You know that magical purple yam flavor we Filipinos love so much? I turned it into an easy milk drink that tastes so good! Every time I make this Ube Milk, it reminds me of weekends at my Lola’s house, where the kitchen always smelled like sweet ube halaya. Using just coconut evaporated milk and ube cookie butter, you can make this simple drink. The best part? You can use it in so many ways – make it into hot chocolate on rainy days, add it to your morning coffee, or just enjoy it cold with boba pearls.
I originally made this because I was missing Filipino flavors, and now my kids request it all the time! Whether you’re craving ube far from home or just want to try something new, this recipe is super easy to make. Just two ingredients, five minutes, and you’ll have the creamiest, most versatile ube drink base in your refrigerator.
Why You’ll Love This Recipe
- Versatile Base: Perfect for lattes, hot chocolate, smoothies, boba tea, champorado (tsokolate), and biko
- Rich Purple Color: Natural purple hue from real ube
- Authentic Taste: Combines traditional Filipino ube with creamy coconut
- Easy to Make: Only 2 ingredients and 5 minutes needed
- Make-Ahead Friendly: Stores well for weekly drink prep
Ube Milk Recipe (Gatas na Ube)
Equipment
- Blender (for cold preparation method) Ensures smooth incorporation of ube cookie butter
- Medium Saucepan (for hot preparation method Allows gentle heating for proper melting
- Whisk Helps achieve smooth consistency
- Glass Storage Jar (16 oz capacity Maintains freshness and prevents absorption of refrigerator odors
- Measuring cups Ensures proper ratios for consistent results
Ingredients
- 1 Can 360ml Coconut Evaporated Milk
- ¼ Cup Ube Cookie Butter
Instructions
- First, choose your preferred method – either cold blender method or hot stovetop method.
- For the cold method, simply add one can (360ml) of coconut evaporated milk and ¼ cup of ube cookie butter to your blender. Blend for 30-45 seconds on medium speed until the mixture is completely smooth with no lumps. Pour into a clean glass jar.
- For the hot method, combine one can (360ml) of coconut evaporated milk and ¼ cup of ube cookie butter in a medium saucepan. Place over medium heat (165°F/74°C). Whisk continuously as the mixture heats, making sure the cookie butter melts completely and incorporates into the milk. Once the mixture is smooth and fully combined, remove from heat. Let it cool to room temperature.
- Pour your finished ube milk into a clean 16-ounce glass jar with a tight-fitting lid. If you notice any separation, give it a gentle stir. Refrigerate immediately. Before each use, shake or stir well. The ube milk will stay fresh in the refrigerator for up to 7 days. Use it chilled for cold drinks or gently reheat for hot beverages. For hot drinks, warm only the amount you plan to use, never boil the mixture.
- For best results, always start with room temperature ingredients. If the mixture is too thick, gradually add warm water until you reach your desired consistency. If it’s too thin, whisk in additional ube cookie butter one teaspoon at a time.
Tips from Lola’s Kitchen
- Always use room temperature ingredients for better blending
- Stir well before each use as natural separation may occur
- For extra creaminess, add 1 tablespoon coconut cream (kakang gata)
- Use filtered water when diluting for best taste
- Store in glass rather than plastic to maintain freshness
Traditional Serving Suggestions
- Hot Ube Latte
- Iced Ube Milk Tea
- Ube Champorado
- Warm Ube Hot Chocolate
- Ube Milk Boba
Troubleshooting Guide
- Separation occurs: Natural and normal – simply shake or stir before use
- Too thick: Gradually add warm water until desired consistency is reached
- Too thin: Add 1-2 teaspoons additional ube cookie butter
- Grainy texture: Blend longer or heat slightly to smooth out
- Color not purple enough: Add additional ube cookie butter 1 teaspoon at a time
Ingredient Alternatives
- Coconut Evaporated Milk: Regular evaporated milk or full-fat coconut milk
- Ube Cookie Butter: Ube halaya (traditional ube jam) or ube extract with regular cookie butter
- Sweetener options: Palm sugar, coconut sugar, or honey to taste
Storage & Reheating
- Store in airtight glass container
- Keep refrigerated up to 7 days
- Shake well before each use
- Reheat gently in microwave or stovetop
- Do not boil when reheating
Variations
- Ube Matcha Milk: Add 1 teaspoon matcha powder
- Ube Coconut: Add ¼ cup coconut cream
- Ube Vanilla: Add ½ teaspoon pure vanilla extract
- Ube Almond: Use almond milk instead of coconut
- Extra Rich: Add condensed milk to taste
Frequently Asked Questions (FAQs)
Where can I buy Coconut Evaporated Milk?
Found in Asian grocery stores or international sections of major supermarkets. Look for brands like Coconut Tree or UFC.Can I replace Coconut Evaporated Milk with Regular Evaporated Milk?
Yes, but the coconut flavor will be missing. Regular evaporated milk works well but provides a different flavor profile.Can I use any milk I want?
Yes, but the richness and texture will vary. Full-fat milks work best for creamiest results.Where can I find Ube Cookie Butter?
Make it homemade using our recipe or find it in Filipino specialty stores. Some Asian markets carry it seasonally.Can I buy Ube Cookie Butter instead?
Yes, brands like Trader Joe’s or Filipino specialty brands offer pre-made versions.Can I use Ube Halaya instead of Cookie Butter?
Yes, use the same amount but expect a slightly different texture and more intense ube flavor.
Nutrition
The Story Behind Ube Milk
Ube milk is a modern twist on the Philippines’ love affair with ube, the beloved purple yam that’s been a staple in Filipino desserts for generations. While traditional ube treats like ube halaya (purple yam jam) and ube ice cream have been around for decades, this drink innovation brings our favorite purple ingredient into everyday beverages.
The inspiration for this ube milk recipe comes from the growing popularity of Filipino flavors worldwide, especially in coffee shops and bubble tea cafes. As ube gained international attention, creative home cooks began experimenting with ways to incorporate this uniquely Filipino flavor into daily drinks. The combination of coconut evaporated milk with ube emerged as a perfect match – the rich, creamy coconut milk enhances ube’s naturally nutty, vanilla-like taste.
What makes this recipe special is how it transforms the traditional ube experience into something new while keeping its Filipino soul intact. It’s similar to how Filipinos have always enjoyed gatas (milk) with traditional kakanin (rice cakes) like biko or puto, but now in a convenient drink form. The use of coconut evaporated milk instead of regular milk isn’t just a flavor choice – it’s a nod to our cuisine’s love for gata (coconut milk) in both sweet and savory dishes.
Today, ube milk has become a pantry staple in many Filipino-American households, bridging the gap between traditional Filipino flavors and modern drink trends. Whether you’re making your morning kape (coffee), afternoon milk tea, or evening tsokolate (hot chocolate), this purple drink base helps keep our connection to Filipino food culture alive, one glass at a time.
From local Filipino kitchens to international cafes, this vibrant purple drink has helped introduce more people to the wonderful world of ube and Filipino flavors. It’s become especially popular on social media, where its stunning color and versatility have made it a favorite among food photographers and home cooks alike. Who knew our humble purple yam would become such a global sensation?
