Ube Horchata Recipe: Refreshing Filipino-Spiced Rice Drink

This purple drink is quickly becoming a favorite, and it’s easy to see why.

Ube horchata is a refreshing and comforting beverage that offers a new twist for anyone wanting to try something different and delicious.

Ube horchata reimagines the classic horchata — a Latin American rice-based drink flavored with nuts and cinnamon — by adding ube, the purple yam celebrated in Filipino cuisine. The result is a nutty, subtly sweet drink with a vibrant purple hue.

Below is an easy recipe for making ube horchata at home.

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What does Ube Horchata taste like?

Ube horchata blends the familiar nutty, lightly spiced profile of traditional horchata — rice, almonds, and cinnamon — with the unique sweetness and gentle earthiness of ube. The purple yam contributes a flavor that’s often described as between vanilla and sweet potato, and it adds an appealing color that doesn’t overpower the drink.

The ube complements the rice and almond base, giving a refreshing, balanced beverage that’s slightly sweet, creamy, and visually striking.

How did Ube Horchata come to be?

Ube horchata likely emerged from cultural fusion, particularly where Filipino and Mexican or Latin American foodways meet. In places like California, creative cooks and beverage shops began pairing ube’s distinctive flavor and color with horchata’s rice-and-spice base, creating a drink that celebrates both traditions.

You’ll now find ube horchata in boba shops, food pop-ups, and restaurants in communities with Filipino-American influences, where it has quickly gained popularity.

What to eat with Ube Horchata

Ube horchata pairs well with spicy and savory foods from Mexican and Filipino cuisines. Try it alongside tacos, burritos, adobo chicken or pork, lumpia, or other bold-flavored dishes. It also works nicely with fusion dishes like Korean tacos or Filipino-style burritos.

• Air Fryer Pork Belly Sisig
• Kinilaw na Talaba (Filipino Oyster Ceviche)
• Air Fryer Veggie Lumpia
• Beef Nilaga with Roasted Bone Marrow (Nilagang Baka)
• Pork & Shrimp Siomai

Experiment with pairings — the mildly sweet and creamy profile of ube horchata complements many savory dishes.

Can I use Ube extract to make Ube Horchata?

Yes. Ube extract is a convenient option when fresh ube is unavailable. Combining ube extract with ube halaya (ube jam) gives both color and authentic flavor. Brands vary in intensity, so adjust the extract amount to taste — too much can introduce bitterness.

Ube powder is more commonly used for baking and may not deliver the same color or flavor intensity in drinks as extract or halaya.

Note: Ube extract strength differs across brands. For best results, balance extract with ube halaya to achieve desired flavor and color without bitterness.

How can I make this Ube Horchata recipe dairy-free or vegan?

Making ube horchata dairy-free or vegan is simple: swap evaporated milk for a canned dairy-free option such as coconut condensed milk or use cashew cream. Choose plant-based milk like oat, almond, or soy instead of regular milk.

If you want a homemade vegan evaporated milk, gently simmer your chosen plant milk until reduced by about 40–50% to concentrate flavor and texture.

Note: Milk choice affects thickness. Oat milk yields a creamier, thicker horchata than almond or skim milk.

Equipment needed for making Ube Horchata:

Blender – A blender is required to break down the soaked rice, almonds, and ube into a smooth base. A standard-sized blender can handle the full batch; smaller blenders may require batching.

Fine mesh strainer or cheesecloth – Use this to strain the blended mixture and remove solids for a silky texture.

Pitcher – A large pitcher works well for combining the strained horchata base with evaporated milk, milk of choice, and ube extract.

Airtight container – For soaking the rice, cinnamon sticks, and almonds overnight.

How to Store and Serve Ube Horchata?

Store ube horchata in an airtight container in the refrigerator for up to three days. Shake or stir before serving since separation can occur. Serve over ice or chilled, and optionally garnish with a sprinkle of ground cinnamon and a cinnamon stick.

Ingredients

• 1 cup white rice
• 2 cinnamon sticks, broken by hand
• ¼ cup chopped almonds
• 2 cups water for soaking
• ½ cup ube halaya (ube jam)
• 12 oz evaporated milk (or dairy-free alternative)
• 2½ cups milk of choice (oat, almond, whole, skim, etc.)
• ½ tsp ube extract
• Ground cinnamon for garnish
• Cinnamon stick for garnish

Recipe

1. Combine the rice, broken cinnamon sticks, and chopped almonds in 2 cups of water inside an airtight container.
2. Refrigerate and let the mixture soak overnight.
3. Blend the soaked mixture with the ube halaya until smooth.
4. Strain the blended mixture through a fine mesh strainer or cheesecloth and discard the solids.
5. In a pitcher, mix the strained liquid with evaporated milk, your chosen milk, and ube extract. Stir until well combined. Adjust extract to taste.
6. Serve the ube horchata over ice and garnish with ground cinnamon and a cinnamon stick.

Final Thoughts

Ube horchata is a creamy, visually striking twist on a beloved classic. Its mild sweetness, nutty base, and purple color make it ideal for serving at gatherings or enjoying as a cooling treat. Experiment with milks and ube intensity to find your preferred balance.

Enjoy this recipe and share your creations!

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References & Further Reading

For background on horchata and its regional variations, consult reputable food history sources and cultural references about horchata and Filipino ube traditions.