Taro Milk Tea Recipe
Taiwanese · Beverage · 45 min total
A creamy, subtly sweet Taiwanese-inspired beverage made with real taro root and chewy tapioca pearls.
15
min prep
min prep
30
min cook
min cook
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 medium taro root (about 300g), peeled and diced
- 2 cups water
- 3 tablespoons sugar (adjust to taste)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup cooked tapioca pearls (boba)
- Ice cubes
Instructions
- Place diced taro and water in a small saucepan. Bring to a boil, then reduce heat and simmer until taro is fork-tender, about 20 minutes.
- Drain taro, reserving 1/2 cup of the cooking water. Transfer taro to a blender with the reserved water and sugar. Blend until smooth.
- In a small bowl, whisk together milk and heavy cream. Add to the blender and blend until combined. Taste and adjust sweetness if needed.
- Fill two glasses with ice cubes. Divide the cooked tapioca pearls between the glasses.
- Pour the taro milk tea over the ice and pearls. Stir gently and serve immediately.
Tips
- For extra creaminess, use evaporated milk or condensed milk instead of regular milk.
- If using frozen taro, thaw and drain before cooking.
- Store leftover taro puree in the refrigerator for up to 3 days.
- Adjust sugar to your preference; the drink should be mildly sweet.
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