Starbucks Iced Ube Coconut Latte Copycat Recipe (Taste Test)
This spring latte was the star of my morning! The vibrant purple ube has a sweet, earthy flavor that pairs beautifully with creamy coconut milk. It's like drinking a tropical vacation - smooth, not too sweet, with a gorgeous Instagram-worthy color.
Ingredients
Main ingredients
- Espresso (or strong coffee) 2 shots
- Coconut milk (unsweetened, barista-style) 1 cup
- Ice 1.5 cups
Seasonings/Sauce
- Ube paste (purple yam, sweetened) 2 tbsp
- Simple syrup (or vanilla syrup) 1 tbsp
- Coconut extract (optional, for deeper flavor) 1 tsp
Nutrition summary
Carbohydrates
35 g
67%
Protein
2 g
4%
Fat
9 g
29%
Cooking steps
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1
Brew 2 shots (2 oz) of espresso using an espresso machine, Moka pot, or AeroPress. For classic Starbucks strength, aim for a bold extraction with slight crema. (Barista tip: Strong coffee concentrate is a great substitute if no espresso machine is available.)
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2
In a small bowl, whisk together ube paste, simple syrup, and coconut extract until smooth and vibrant. This ensures even flavor distribution and that signature Starbucks hue.
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3
Fill a 16 oz glass with 1.5 cups of ice. Pour the coconut milk over the ice, layering it smoothly (Barista tip: Pouring over ice helps the milk chill and maintain the marbled effect once the espresso is added).
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4
Spoon the ube mixture slowly into the coconut milk, allowing some to settle and streak for that beautiful swirl. Do not fully mix to replicate Starbucks’ signature presentation.
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5
Gently pour the hot espresso shots over the back of a spoon, letting them cascade onto the ube layer for glass marbling. Stir once or twice if desired, and serve immediately. (Barista tip: Layering mimics Starbucks’ Instagrammable visual and balanced flavor release.)
Personalized Q&A
Q. Does this actually taste like Starbucks?
Yes! This recipe replicates the Starbucks Iced Ube Coconut Latte’s signature flavors by using sweetened ube paste, coconut milk, and carefully layered espresso, just like the in-store version. The technique of layering and not fully mixing mimics that beautiful swirl and balanced flavor Starbucks is known for.
Q. Do I need an espresso machine for this recipe?
No, you don’t need an espresso machine! You can make strong shots using a Moka pot or AeroPress. Even strong drip coffee concentrate works—just measure about 2 ounces (shots) for best results. The key is bold, concentrated coffee for the top layer.
Q. Can I customize this drink to make it less sweet or vegan?
Absolutely! To lower the sweetness, use less simple syrup or choose an unsweetened coconut milk. This recipe is already dairy-free and vegan, but feel free to swap in your favorite plant-based coconut milk or even try oat milk for a twist.
Q. How many calories are in this homemade Starbucks Iced Ube Coconut Latte?
One homemade grande serving contains about 210 kcal, with 35g carbohydrates (67%), 2g protein (4%), and 9g fat (29%).
Q. Is making this at home cheaper than getting it at Starbucks?
Definitely! Making this drink at home with espresso, coconut milk, and homemade ube syrup costs a fraction of Starbucks’ price per cup—plus you’ll get more than one drink’s worth from your ingredients. It’s budget-friendly and you control the quality and sweetness.
