What is Ube? Ube is a purple yam native to the Philippines. It is related to the orange sweet potatoes we see in the US, but it has a bright purple flesh with a milder flavor and hints of vanilla. The vibrant purple color comes from high amounts of anthocyanins, a potent antioxidant.
When combined, pistachios and ube offer a flavor profile made in heaven. For the perfect foamy, creamy, plant-based latte I used Willa’s Kitchen NEW Barista Oat Milk. Unlike most plant-based ‘barista-style’ milks, Willa’s doesn’t rely on added phosphates to get that foamy texture. In fact, you’ll never find dipotassium phosphate, tricalcium phosphate, or inflammatory rapeseed oil (ugh!) in any of Willa’s Organic Oat Milks. <<Read more about what makes Willa’s better here>>
Oat milk offers a great creaminess without heaviness. Plus, it’s dairy-free and vegan! This Purple Ube Pistachio Latte has some sugar; but in the context of a healthy diet it can be a feel-good indulgence.
Related: Dairy Free Oat Nog
If you’re looking for an effortless, instagrammable type of latte- here it is. This Purple Ube Pistachio latte is both beautiful and delicious.
It works both hot or iced, depending on your preference. I use the Nespresso Milk Frother for that perfect hot or cold foam (my favorite feature) that sits on top of a latte. Make the pistachio syrup ahead of time, and you can enjoy this latte in five minutes flat.
Simple Ingredients in Purple Ube Pistachio Latte:
- Willa’s NEW Barista Oat Milk
- Purple Ube Potato, baked and skinned
- Espresso, or strong coffee (optional)
- Pistachio Syrup:
- Ground Pistachios
- Maple Sugar
- Sprinkle of Sea Salt
Liven things up with this Vegan + Dairy-Free Purple Ube Pistachio Latte made with Oat Milk!
Purple Ube Pistachio Latte
Ingredients
- 12 oz Willa's Barista Oat Milk
- ½ small Purple Ube baked; or Purple Japanese Potato
- 1 oz Espresso optional
- 1 oz Pistachio Syrup
Pistachio Syrup
- ¼ cup Ground Pistachios
- ¼ cup Maple Sugar
- ½ cup Water
Instructions
- To make the pistachio syrup, combine ground pistachios, maple sugar, and water in a small saucepan and bring to a boil. Continue stirring until thickened and coats the back of a spoon. Pour through a fine mesh strainer and allow to cool. Keep refrigerated for up to one week.
- In a blender, combine oat milk and baked potato. Blend until smooth.
- To make a latte, add espresso (optional), syrup, and oat milk to a mug. Reserve a small amount of oat milk-ube mixture and foam using a milk frother or whisk. Pour foam on top and garnish with ground pistachios.
Notes
I order my oat milk directly from Willa’s! You may find this in your local market, but the direct-to-consumer sale means you get a trusted product from a small woman-owned company. Click here to get $10 off your first order!
Why i love Willa's Oat milk in my purple ube latte:
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2 Responses
Yum!
So pretty.