After perfecting my homemade tapioca pearls (boba) and making an easy bubble tea recipe, it’s time to try another favorite: taro milk tea. This drink mixes the unique taste of taro with creamy milk and chewy tapioca pearls, making it a must-try for any bubble tea fan.
What is taro milk tea?
Taro milk tea is a delicious Taiwanese bubble tea (with or without tea) flavored with taro root. Taro root is a starchy, purple tuber similar to a potato, known for its slightly sweet and nutty flavor. It can be used as a powder or paste. In Chinese, it’s called 香芋奶茶 (Xiāng yù nǎichá). This drink is sweet, lightly flavored, and has a lovely purple color. For this recipe, I’m mixing taro powder with delicate jasmine tea, milk, and chewy tapioca pearls in a sweet brown sugar syrup. It’s a dessert-like drink that’s cool and refreshing, perfect for any time of the day. See the recipe card for full information on ingredients and quantities. Optional add-ins and variations
Vanilla extract: Pure vanilla extract will enhance the subtle vanilla notes in taro. Other tea: Use regular green tea OR black tea (Chinese breakfast or English breakfast tea) instead. Without tea: This drink also works without any tea. Instead, just use more milk. Without milk: Omit the milk for a more robust tea flavor. Taro chunks: To add texture and more taro taste, you could add cooked taro chunks to the taro boba milk tea.
How to make taro milk tea
If you try this bubble taro tea recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie! Pour the hot water over the tea and steep for 5 minutes. Then, remove the tea leaves. Add the taro powder to the tea and mix well. Then, set it aside to cool and allow the flavors to meld. Once cooked, drain the boba immediately. Then, either rinse them under cold water, transfer them to a bowl of cold water, or transfer them straight to the brown sugar syrup (to prevent them from sticking together). Simmer for 3-5 minutes to slightly reduce and thicken the mixture (it will further thicken as it cools). Then remove it from the heat and add the cooked boba balls, stirring well. If you have time, allow the boba to soak in the syrup for up to 40-60 minutes to infuse it with more flavor.
The jasmine tea: Brewed jasmine tea (with or without the milk) will last 3-4 days in the refrigerator, covered. Brown sugar syrup: You can prepare a large batch of this simple syrup and store it in the refrigerator for 3-4 weeks.
