Modern
Good Food Everyday
From
Good Food Everyday
season
1
episode
7
Ube Iced Latte
With
Gary Mehigan
SERVES
1
Ingredients
35g caster sugar
35ml boiling water
½ tbsp ube powder, plus extra to dust
20g roasted coffee beans
125ml a2 Milk® Full Cream
5–6 ice cubes
Method
Pour the boiling water over the caster sugar and stir until dissolved. Set aside to cool completely.
Gradually mix a little of the sugar syrup into the ube powder until you have a smooth, sweet ube syrup.
Grind the coffee beans into the group handle of the espresso machine. Tamp firmly, lock in the handle and extract a double espresso shot, about 30ml.
Place the ice cubes into a tall glass. Pour in the ube syrup, then the espresso, followed by the a2 Milk® Full Cream.
Dust with a little extra ube powder and serve immediately.
Gary Mehigan
Gary Mehigan spent eleven seasons as a judge on MasterChef Australia before turning his attention to the road. He hosts Around the World on Two Plates and Good Food Everyday, cooking through markets and family kitchens from Spain to Sri Lanka. His own kitchen instinct sits in classical French technique with a forensic eye for produce.
Inspiration Starts Here
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