I’ve been obsessed with UBE since the first time my Filipino husband introduced it to me about ten years ago! Since then I’ve wanted to try anything and everything I could get my hands on that had UBE in it. Unfortunately, it’s been hard to find fresh UBE in Vancouver, so while we’ve been quarantined, I’ve been trying to make some creative use of UBE extract.

Recently, I kept seeing this Dalgona Coffee trend on Instagram, so I thought I would put my own UBE twist on it. Here’s how it turned out!

I posted this on my IG a little while ago, and it was also recently shared by Filipino Food Movement (thank you!). So many of you asked for a recipe, so I thought I’d put this up to show you all how I made it.

You can make this as either hot or cold coffee, but this is the iced version.
Here’s what you’ll need:

For the Dalgona coffee whip:

• 2 tbsp of instant coffee

• 2 tbsp of granulated sugar

• 2 tbsp of hot water

You’ll also need:

• 2% milk

• 3 to 4 drops of UBE extract.

• Ice cubes

Put the instant coffee, sugar, and water in a medium sized mixing bowl.

Whisk the coffee mixture. I used a hand mixer which is a lot easier, but you can use a regular whisk (will take much longer).

Continue to whisk until it becomes a light golden brown colour and the texture resembles soft peaks.

Pour the milk into a glass of your choice with the ice cubes and UBE extract and mix.
Then take a spoon and scoop your mixture into the cup.

That’s it! Enjoy your UBE Dalgona Coffee!!

I enjoyed mine with some UBE madeleines that I made. Let me know in the comments if you’d like me to do a post about those!