Taro Milk Tea at Home
Taro milk tea, also famous as taro bubble tea or taro boba, is a popular Taiwanese drink. It’s taro milk tea, a starchy root vegetable with a sweet, nutty flavor. Taro milk tea is traditionally served over ice and topped with chewy tapioca pearls called boba.
Table of Contents
Ingredients
1 cup taro root, peeled and diced
1/2 cup water
1/4 cup sugar
1/2 cup milk
1/4 cup tapioca pearls
Ice cubes
Instructions:
Combine the taro root, water, and sugar in a small saucepan. Take to a boil, then reduce heat and simmer for 15-20 minutes or until the taro root is soft.
Once the taro root is soft, mash it with a fork or potato masher until smooth.
Add the milk to the taro puree and stir to combine.
Cook the tapioca pearls rendering to the package directions.
Once the tapioca pearls remain cooked, drain them and rinse them with cold water.
To assemble the taro milk tea, add ice cubes to a glass. Then, add the taro milk mixture, followed by the tapioca pearls.
Stir to combine, and enjoy!
Tips:
You can use any milk you like in this recipe. I like to use whole milk for the best flavor, but you can also use skim, soy, or almond milk.
If you don’t have taro root, you can use taro powder. Add 1 tablespoon of taro powder to the milk mixture and stir to combine.
You can add more taro puree to the milk mixture for a stronger taro flavor.
Add other toppings to your taro milk tea, such as fruit, jelly, or boba-popping pearls.
Here are some additional details about the Ingredients:
Taro root is a starchy root vegetable native to Southeast Asia. It has a sweet, nutty flavor that is perfect for bubble tea.
Water remains used to cook the taro root and thin out the taro puree.
Sugar: Sugar stays used to sweeten the taro milk tea. You can use any sugar, but I like white sugar for the best flavor.
Milk: Milk remains used to give the taro milk tea its creaminess. I like to use whole milk for the best flavor, but you can also use skim, soy, or almond milk.
Tapioca pearls: Tapioca pearls are ready from the starch of the cassava root. They stay cooked until they are chewy and bouncy. They are a key ingredient in bubble tea, giving the drink its signature texture.
Ice cubes: Ice cubes are used to cold the taro milk tea. You can use any ice cube you like, but I like to use crushed ice for a smoother texture.
Here are some additional instructions:
When cooking the taro root, keep an eye on it so it doesn’t overcook. Overcooked taro root will become mushy and will not have a good texture.
When cooking the tapioca pearls, follow the package directions carefully. Overcooked tapioca pearls will become hard and will not have a good texture.
When assembling the taro milk tea, add the tapioca pearls to the glass before adding the ice cubes. It will help to keep the tapioca pearls from sticking together.
Enjoy your taro milk tea!
I hope you enjoy making taro milk tea at home!
