Iced Ube Coconut Macchiato (Starbucks Copycat)
Make a Starbucks copycat Iced Ube Coconut Macchiato at home with coconut milk, espresso, and purple ube cold foam. Easy layering tips
Equipment
- 1 16 oz Glass recommend clear glass to show colors
- 1 Handheld Frother
- 1 Espresso Machine or coffee maker
- Measuring Spoons
Ingredients
Coconut Milk Base
- 1 cup Unsweetened Coconut Milk
- 1-2 tbsp Vanilla Syrup
- 1 ½ cups Ice
Espresso Layer
- 2 shots Espresso see substitution options above
Ube Cold Foam
- 3 tbsp Heavy Cream
- 2 tbsp Milk recommend 2% or Whole Milk
- ¼ tsp Ube Extract start small
- 1-2 tsp Vanilla Syrup
- 1 pinch Salt
Optional Topping
- 1 pinch Toasted Coconut Flakes
Instructions
Build Coconut Milk Layer
- Fill a clear 16 oz glass with ice.
- Pour in the coconut milk.
- Add vanilla syrup and stir well now. (Do not stir later or you will blur the layers).
Make the Ube Cold Foam
- In a small cup or jar, add heavy cream, milk, your ube option, and a tiny pinch of salt if using.
- Froth for 15 to 30 seconds until thick and pourable. You want it thicker than milk, but not as stiff as whipped cream.
Add Espresso
- Pull two shots of espresso.
- Slowly pour the espresso into the glass so it forms a darker band. For the cleanest stripe, pour the espresso over the back of a spoon held just above the ice. This slows the flow and helps layering.
Top with Ube Cold Foam
- Gently spoon or pour the ube cold foam on top.
- Finish with a tiny pinch of toasted coconut flakes if you want the Starbucks-style look.
- Serve right away for the best foam texture.