The Story Behind The Ube-A Salonga

A Filipino-inspired Coquito riff for the holidays, the Ube-A Salonga combines the sweet vanilla flavors of ube (a.k.a. purple yam) with rum, coconut, and spices. Unlike the Puerto Rican cocktail that the drink is inspired by, the Ube-A Salonga is dairy-free, making for a decadent take on the classic fit for any lactose intolerant friends we may be hosting this season.

This drink comes from the four minds behind the Filipino-American NYC cocktail pop-up 4 Wheel Tricycle. Given that the recipe below serves six, it works as a great alternative to a holiday eggnog. Procuring the ube extract and powder might require a trip to a specialty foods store, but those ingredients are also easy to find online these days.

Ingredients

1 cinnamon stick, crushed
1 star anise, crushed
3 cloves
7 ounces coconut milk
5 ounces Coco Lopez
5 ounces cashew milk
25 grams ube powder
1 pinch of salt
¼ ounce ube extract
7 ounces rum (preferably from the Philippines)
Garnish: non-dairy coconut whipped cream

Directions

In a large stock pot, toast spices until aromatic.
Add coconut milk, Coco Lopez, cashew milk, ube powder, and salt.
Stir thoroughly to combine and bring to a simmer.
Remove from heat.
Add ube extract and rum.
Stir to combine, cover, and let rest until mixture reaches room temperature.
To serve: Add 4 ounces of the finished batch to a cocktail shaker with two large ice cubes.
Shake until chilled.
Strain into a Belgian tulip.
Top with non-dairy coconut whipped cream.