Ube Milk Recipe (Gatas na Ube)
Ube Milk is a Filipino-inspired beverage base made by blending coconut evaporated milk with ube cookie butter, creating a rich, purple-hued drink starter. It combines the creamy sweetness of coconut with the nutty, vanilla-like flavor of ube (purple yam), resulting in a versatile mixture that can be used hot or cold in various drinks and desserts. This two-ingredient recipe yields a smooth, dairy-rich base that stores well and serves as the foundation for everything from lattes and bubble tea to traditional Filipino treats like champorado and biko.
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
Nutrition
Calories: 185kcalCarbohydrates: 18gProtein: 2gFat: 12gSaturated Fat: 9gSodium: 45mgSugar: 15g
Tried this recipe?Let us know how it was!