Frozen ube (thawed) – 226 g

Canned coconut milk – 1 cup

Granulated sugar – ½ cup

Vanilla extract – 1 tbsp

Ube extract – 1 tbsp

Evaporated milk – ½ cup

Quick cook tapioca pearls – ½ cup

Chilled milk (dairy or plant-based) – 2 cups

Ice cubes – 1 handful

Honey (optional) – to taste

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Place ube, coconut milk, sugar, and vanilla in a saucepan over medium heat.

Bring to a boil while stirring frequently to prevent sticking.

Cook until thick enough to leave a trail when a spatula is drawn through.

Stir in the ube extract for color and flavor.

Add evaporated milk and heat for 2 minutes until it reaches a pourable consistency.

Prepare tapioca pearls according to package instructions and drain.

In a blender, combine ½ cup of the ube base, chilled milk, and ice. Blend until smooth.

Add honey to the blender if additional sweetness is desired.

Spoon some extra ube base onto the inside walls of two glasses to create streaks.

Add pearls to the glasses and pour the blended ube milk tea over the top. Serve immediately.

• Use ube extract to get that vibrant purple color; the real yam is often more fibrous and duller in color.

• Store excess ube base in a sealed jar in the fridge for up to 5 days.

• If the base is too thick the next day, microwave it for 10 seconds to make it spreadable for the glass streaks.

• For a vegan version, use condensed coconut milk and oat milk.