Servings: 1
Ingredients
Cocktail
- ¼ cup Ube Milk
- 1 ½ tbsp light rum (such as Privateer Silver)
- 1 ½ tbsp Leblon Cachaça
- 1 ½ tbsp fresh lime juice (from 1 lime)
- 1 ½ tbsp pineapple juice
- Crushed or pellet ice, as needed
- Garnishes: mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and unsweetened flaked coconut
Ube Milk
- 1 sm (8 ounce) purple sweet potato, peeled and cut into 1-in. cubes (about 1 1/2 cups)
- 1 ¼ cups water, plus more for sweet potatoes
- 1 cup unsweetened coconut milk (from 1 [13 1/2-ounce] can, well-shaken and stirred), chilled
- 1 cup granulated sugar
- 4 ½ oz sweetened condensed milk (about 1/3 cup) (from 1 [14-ounce] can)
- 1 ½ tsp ube extract
Instructions
Prepare the Ube Milk
- 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.
Tried this recipe?Let us know how it was!