There’s something magical about the color purple in a drink—especially when it tastes like sweet, creamy heaven.
This ube frappe is cold, thick, and full of that nutty vanilla flavor you only get from ube (a Filipino purple yam).
It’s made with ube purée, milk, ice, and a little sweetener—simple but soooo good.
If you’ve had it at a café or boba shop, you’ll love making it at home for way less money and even better flavor. It’s ready in minutes and looks stunning!
What You’ll Need
- 1 cup ube halaya (ube jam or purée)
- 1 cup whole milk (or any milk you like)
- 2 cups ice cubes
- 2 tbsp sweetened condensed milk (optional, adjust to taste)
- Whipped cream for topping (optional)
- Ube extract (optional, for extra flavor and color—just 1/4 tsp)
Why I Love This Recipe
This frappe takes me back to summers in the Philippines—humid days, fans spinning, and a cold glass of something sweet in hand. The ube frappe was always the reward after a long walk to the sari-sari store. Now, it’s my quick escape in a glass.
- No cooking needed—just blend and sip
- Gorgeous color and naturally sweet flavor
- Easy to adjust to your sweetness level
- Can be dairy-free!
- Ready in under 10 minutes
🧠 Why This Recipe Works (Quick Science)
Blending ice with fat-rich milk and ube purée creates that thick, creamy texture we all love in a frappe. Ube has natural starches that help hold everything together, giving the drink that milkshake-like consistency without needing ice cream.
Meal Plan Ideas
- Light breakfast treat with toast or fruit
- Midday energy boost instead of coffee
- Dessert drink for casual dinner nights
- Weekend brunch paired with pancakes or waffles
Common Mistakes
- Using raw ube – You must use cooked ube purée or ube halaya. Raw ube is tough and bland.
- Not enough ice – The frappe won’t be thick enough without it.
- Overblending – Too much blending melts the ice and waters down the drink.
- Forgetting to taste – Adjust sweetness before serving!
What to Serve With
- Pandesal (Filipino bread rolls)
- Ube crinkle cookies
- Fresh mango slices
- Coconut macaroons
- Mini spring rolls for a savory contrast
🍶 Tools You’ll Need
- Blender
- Measuring cups and spoons
- Tall serving glass
- Straw
- Optional: Ice cream scoop (for whipped cream)
Substitutions & Variations
- Milk: Use almond, oat, or coconut milk
- Sweetener: Swap condensed milk for maple syrup or honey
- Extra rich: Add a scoop of vanilla ice cream before blending
- No whipped cream? Try coconut whipped topping instead
Make Ahead Tips
- Blend everything except the ice ahead of time, store in the fridge, and blend with ice when ready to serve
- Ube halaya keeps in the fridge for 5–7 days—perfect for quick frappes
👩🍳 Instructions
Step 1: Add ube halaya to blender
Step 2: Pour in milk
Step 3: Add sweetened condensed milk and ube extract
Step 4: Add ice
Step 5: Blend until smooth
Step 6: Pour into glass and top with whipped cream
🧊 Leftovers & Storage
- Best enjoyed immediately
- If you have leftover blended base (without ice), store it in a sealed container in the fridge for up to 2 days. Re-blend with ice before serving.
📌 Recipe Recap
- Servings: 2 tall glasses
- Time: 10 minutes
❓ FAQ
Can I use frozen ube?
Yes! Just thaw it first, and make sure it’s cooked or steamed before blending.
Can I make it less sweet?
Totally—just skip or reduce the condensed milk.
Can I use regular yam or sweet potato?
Nope. It won’t taste the same—ube has a very unique flavor and color.
What is ube extract?
It’s a purple flavoring used to boost ube flavor and color. Optional but fun!
❤️ Let’s Wrap It Up
If you’ve never made an ube frappe at home, now’s the time. It’s easy, refreshing, and totally photo-worthy. Plus, you get to control the sweetness and ingredients. Give it a try, and when you do—drop a comment below and let me know how yours turned out or if you have questions. I’d love to hear about it! 💜
