Starbucks Iced Ube Coconut Macchiato
This Starbucks-inspired Iced Ube Coconut Macchiato combines toasted coconut syrup, creamy milk, bold espresso, and fluffy ube cold foam for a beautiful layered coffee drink you can easily make at home.
Print
Pin
Servings: 1
Ingredients
Iced Ube Coconut Macchiato
- ½-1 tablespoon Homemade Toasted Coconut Syrup or store-bought, adjust to taste
- 6-8 ounces 2% milk or milk of choice
- Ice cubes
- 2 shots espresso
Ube Cream Cold Foam
- 1 tablespoon vanilla syrup store-bought or homemade
- 2 tablespoons 2% milk
- 3 tablespoons heavy cream
- tiny splash ube extract about 1/8 teaspoon
Topping
Instructions
- Add the toasted coconut syrup to a tall glass. Pour in the milk and fill the glass with ice cubes, leaving room for the espresso and cold foam.
- Brew two shots of espresso and pour them over the milk mixture to create the layered Starbucks macchiato effect.
- In a separate glass, combine the vanilla syrup, milk, heavy cream, and a tiny splash of ube extract.
- Use a handheld milk frother and froth for about 15 seconds, until thick and creamy.
- Pour the ube cold foam over the iced latte.
- Sprinkle toasted coconut flakes on top and enjoy!
Notes
If you make homemade toasted coconut syrup, you can use the leftover toasted coconut flakes as the garnish. If not, you can use store-bought.