Curious about turning the iconic Filipino halo-halo into a boozy delight? No worries, we've got you covered like a cozy blanket!Halo-halo: the ultimate dessert experience with a sweet, fruity, creamy, and crunchy twist. It's so cool, it's ready for a cocktail makeover!
Place sweet potato in a medium pot; add water to cover. Bring to a boil over high. Boil until sweet potato is easily pierced with a fork, 8 to 10 minutes. Drain, let cool for 10 minutes.
Process sweet potato, 1 1/4 cups water, coconut milk, sugar, condensed milk, and ube extract in a blender until smooth, about 30 seconds. Ube Milk can be stored in an airtight container in refrigerator up to 3 days.
Make the Cocktail
Place Ube Milk, rum, Leblon Cachaça, lime juice, and pineapple juice in a cocktail shaker; fill shaker with ice. Cover and shake for 15 seconds.2. Strain into a zombie glass , and top with additional ice. Garnish with mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and sprinkle of flaked coconut.