Apple Pie Ube Lattewith Crème Brûlée Top

Apple Syrup

1. 1

   Peel 2 apples, keep the peeled apples for later, cover the peels with enough sugar, mix well and let rest for several hours or overnight; strain out the peels and stir in 0.5 tsp vanilla extract.

Apple Pie Cream

2. 2

   Cook the diced peeled apples with 100 ml water, 1 tbsp maple syrup, a pinch of cinnamon and 0.5 tsp vanilla bean paste for about 10 minutes, then strain and reserve the apple liquid.

3. 3

   In a pan combine 90 ml cream, 45 ml milk, 15 ml apple syrup, the reserved apple liquid, a little vanilla bean paste and cinnamon; whisk 1 tsp cornstarch with a splash of cold milk and stir into the pan, heating until thickened, then cool completely in the fridge.

Drink Assembly

4. 4

   Fill a glass with ice, whisk 1 tbsp ube powder with 60 ml water and 15 ml apple syrup and pour over the ice, add 90 ml cold milk, top with a double shot of espresso, spoon the chilled apple pie cream on top, sprinkle a thin layer of sugar and caramelize with a torch.