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Ube Dalgona Latte

Purple Yam Latte With Velvety Smooth Whipped Ube Topping


For 2 Servings – (double or half as needed)
2 egg whites (at room temperature) [60 g]
2 tbsp sugar [25 g]
1/4 tsp cream of tartar (optional) [0.85 g]
1 tsp ube powder [7 g]
1 tsp ube extract [5 mL]
3 to 4 ice cubes per glass
milk of your choice

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(This is for 2 servings / Glasses of ube dalgona latte)

In a small heatproof bowl (like glass or stainless steel), add in 2 egg whites and 2 tbsp of granulated sugar, and whisk together.

Set up a double boiler over lowest heat possible. Continue whisking mixture until sugar and has dissolved, i.e. when the mixture feels sticky to touch, and you hardly feel the grains of sugar anymore. If you have a thermometer, it should reach 155 to 160 F (68 to 71 C). This is the temperature needed to remove all risk from eating egg whites. Alternate between whisking and checking the temperature.

Take bowl off the water bath. Add in 1/4 tsp of cream of tartar. This step is optional, but it will help the egg whites to gain volume and form stiffer peaks. But you can do without it. With an electric mixer, beat the egg whites for about 20 seconds till it becomes nice and frothy. Then add 1 tsp of ube powder and 1 tsp of ube extract. Continue beating this mixture till stiff peaks form, and you have that desired dalgona texture. Gently fold mixture while scraping down the bowl to ensure there's no unmixed ube.

Take 2 glasses, and put 3 to 4 ice-cubes in each glass. Fill it three-fourths of the way up with milk of your choice. Today we're using regular whole milk.

Top it with the whipped ube dalgona, and enjoy!


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