Pour 2 tablespoons of ube syrup into the bottom of your mug. If the syrup is very thick, thin it slightly with a splash of water so it dissolves easily when the hot espresso hits it.

Use your espresso machine to pull a single shot (about 1 ounce) or a ristretto shot if you want extra intensity.

Pour the freshly brewed espresso directly over the ube syrup in your mug. Stir gently for about 10 seconds to blend the syrup and espresso evenly, creating a smooth purple base without clumps.

Heat 8 ounces of milk in a small saucepan over medium heat or in a microwave-safe container for about 60 to 90 seconds, until it reaches 150 to 155 degrees Fahrenheit. The milk should be steaming and hot but not boiling.

If using a milk frother, immerse the wand just below the surface of the milk and turn it on, creating a vortex that incorporates air and builds a light foam. If you don't have a frother, use a whisk vigorously for 30 to 60 seconds until small bubbles form on top.

Pour the hot frothed milk slowly into the espresso and syrup mixture, holding back the foam with a spoon so it pours smoothly. The milk will blend with the purple espresso base, creating a beautiful lavender or grape-colored drink.

Spoon the remaining foam and bubbles on top of your latte to create that signature cafe look.

Top with a small dollop of whipped cream if you like extra richness, or drizzle a tiny bit of ube syrup on the foam for visual appeal. Stir once before sipping to ensure the flavors are evenly distributed throughout.