Taro Milk Tea Recipe

Brew tea

Bring 2 cups water to a gentle boil in a small saucepan. Add black tea leaves (or tea bags), remove from heat, and steep 3–5 minutes until strong. Strain leaves or remove tea bags and discard.

Prepare taro paste

If using pre-made taro paste, measure 1 cup. If using raw taro: peel and dice 8–10 oz taro root, steam or boil until very tender (15–20 minutes), then mash or blend with 2 tablespoons hot brewed tea or a tablespoon of milk until smooth. Add 2 tablespoons granulated sugar and stir until dissolved. If paste seems too thick, thin with 1–2 tablespoons hot tea or milk to reach a pourable consistency.

Combine taro and tea

While the brewed tea is still warm, whisk the 1 cup taro paste into the hot tea until fully incorporated and smooth. Taste and add additional sugar if needed. Allow mixture to cool to near room temperature (about 10–15 minutes) or place in fridge for faster cooling.

In a separate bowl or pitcher, combine 1 cup whole milk, 1 tablespoon heavy cream, and 1 teaspoon vanilla extract. Whisk together until homogenous. If you prefer a dairy-free variation, substitute with oat or almond milk (note: user indicated contains dairy).

If using condensed milk for extra sweetness and creaminess, whisk in 2 tablespoons now. Taste and adjust: add more condensed milk or sugar if you want sweeter milk tea.

If you want a brighter purple color, add up to 2 drops purple food coloring and stir until color is even.

If using tapioca pearls (boba), cook according to package directions and drain. Place about 1/4 to 1/2 cup cooked pearls into each serving glass (adjust per preference).

Fill each glass with ice cubes (about 1/2 cup per glass). Pour the cooled taro-tea mixture over the ice, filling the glass about two-thirds full.

Top each glass with the milk mixture, pouring slowly to create a layered look if desired. Stir gently to combine before drinking, or serve without stirring for a layered presentation.

Garnish optionally with an extra teaspoon of mashed taro on top or a sprinkle of toasted coconut. Serve with a wide straw if using boba.