Description
Recreate the popular Starbucks Iced Ube Coconut Cream Shaken Espresso at home with this simple and refreshing recipe. Featuring a creamy coconut-ube cold foam atop shaken espresso and oat milk, this delightful drink offers a tropical twist perfect for coffee lovers seeking something unique and indulgent.
Ingredients
Coconut Ube Cold Foam
- 3 tablespoons heavy cream
- 1 ½ tablespoons coconut syrup
- ¼ teaspoon ube extract
Iced Ube Coconut Cream Shaken Espresso
- 2 oz espresso or 5 oz cold brew espresso
- 2 tablespoons coconut syrup
- Ice
- ½ cup oat milk or milk of choice
Instructions
- Make the cold foam: In a small glass or jar, combine the heavy cream, coconut syrup, and ube extract. Use a milk frother to vigorously froth the mixture until it becomes thick and foamy. Set aside while you prepare the rest of the drink.
- Shake the espresso: Fill a mason jar halfway with ice. Pour in the espresso (or cold brew) and add 2 tablespoons of coconut syrup. Seal the jar tightly with the lid and shake vigorously several times to chill and combine the ingredients thoroughly.
- Assemble the drink: Pour the shaken iced espresso and ice into a tall glass. Add ½ cup of oat milk or your preferred milk and stir gently if desired. Spoon the prepared ube coconut cold foam generously on top as the finishing touch, then enjoy immediately.
Notes
- Use cold brew espresso for a smoother, less acidic flavor.
- Adjust the coconut syrup amount to taste for sweetness.
- Oat milk is recommended for its creamy texture and compatibility with coconut flavors, but any milk will work.
- The ube extract gives the drink its signature purple color and flavor—do not omit if you want the authentic taste.
- For a dairy-free version, substitute heavy cream with coconut cream for the foam.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American