Taro Milk Tea Recipe

Prepare taro

If using fresh taro: peel and cut into 1-inch cubes. Place taro cubes in a small saucepan with 1 cup water and simmer 10–12 minutes until very tender. Drain most water (reserve a few tablespoons), then mash taro thoroughly until smooth (use a blender or immersion blender for a silkier purée). If using frozen taro purée: thaw and transfer to a small pot.

Sweeten taro

Return mashed taro to low heat, add 3 tablespoons granulated sugar and 1–2 tablespoons of the reserved cooking liquid (or water) to loosen. Cook, stirring, 2–3 minutes until sugar dissolves and taro becomes slightly glossy. Remove from heat and let cool to warm.

Brew strong tea

Place 2 tablespoons tea leaves (or 2 tea bags) into a heatproof container. Pour 1 cup hot water (around 95–100°C / 203–212°F) over the tea and steep 4–5 minutes for a strong brew. Strain and discard leaves or remove bags. Let the tea cool slightly (to warm).

Combine milk and taro

In a pitcher, whisk together 1.25 cups milk and 2 tablespoons milk powder (if using) until smooth. Stir in the mashed taro and 1/2 teaspoon vanilla (if using). Use an immersion blender or whisk vigorously to fully incorporate taro into milk for a smooth, slightly thick purple mixture. Taste and adjust sweetness with additional sugar or sweetener to taste.

Finish base

Pour the brewed tea into the taro-milk mixture and stir until evenly combined. Chill in the refrigerator for 10–15 minutes if you prefer cold drink; otherwise proceed to serve warm over ice if desired.

Bring 5 cups water to a rolling boil in a medium pot. Add 1/2 cup uncooked tapioca pearls and stir gently until they float. Cover and cook according to package instructions (typically 5–8 minutes for small pearls, longer for larger). Stir occasionally to prevent sticking.

When pearls reach desired chewiness, turn off heat and cover for 5 minutes. Drain and rinse briefly under cold water. Transfer pearls to a bowl and toss with 3 tablespoons brown sugar or simple syrup so they remain sweet and glossy. Keep warm or at room temperature until serving.

If serving cold: Divide boba (if using) among 2 serving glasses. Fill each glass 1/2 to 3/4 full with ice cubes.

Pour the taro milk tea mixture over the ice (and boba) evenly between glasses. Stir gently to combine. Taste and add additional sweetener if needed.

If serving warm: Spoon taro mixture into warmed cups, add brewed tea to reach desired strength, and top with cooked boba if using. Serve immediately.

Optional finishing: For a creamier top, lightly froth 1–2 tablespoons extra milk and float on top or sprinkle a pinch of purple yam powder for color.