Taro Milk Tea Recipe

Prepare fresh taro

If using fresh taro: peel and dice taro into 1/2-inch cubes. Place taro and 1 cup water in a small saucepan. Bring to a boil, then reduce to a simmer and cover. Cook until taro is very tender and breaks apart when pressed with a fork, about 12–15 minutes.

Make taro paste

Drain any excess cooking water, reserving about 2–3 tablespoons. Transfer cooked taro to a blender or food processor. Add 3 tablespoons granulated sugar and 2–4 tablespoons reserved cooking water (or hot water if using frozen paste) and blend until smooth and creamy. If mixture is very thick, add up to 1/2 cup hot water a little at a time to reach a pourable, thick syrup consistency. Taste and add more sugar if desired. If using frozen taro paste, warm it and whisk with hot water and sugar to reach the same consistency.

Brew strong black tea: steep 1 black tea bag (or 1 tablespoon loose-leaf) in 1 cup of near-boiling water for 4–6 minutes to make a concentrated cup of tea. Remove tea bag or strain leaves and allow the tea to cool slightly.

Combine milks: In a measuring cup or pitcher, mix 3 cups whole milk with 1/2 cup half-and-half or condensed milk if using for extra creaminess. Stir in 1/2 teaspoon vanilla extract if desired. Chill briefly or keep cold.

Sweeten the tea: Add 2 tablespoons simple syrup (or more to taste) to the warm taro paste and mix thoroughly so the sweetener is incorporated. If taro paste is cool and slightly stiff, warm it gently to combine better.

Layer and combine: In a tall glass, spoon 2–3 tablespoons of taro paste into the bottom (adjust amount for color/strength preference). Add cooked tapioca pearls if using (about 1/4–1/2 cup). Add a handful of ice cubes (about 1/2–1 cup). Pour 1/2 cup brewed black tea over the ice, then pour 1 cup of the milk mixture on top. Stir gently to combine; the taro will partially dissolve into the milk and tea, creating a lavender color. Taste and add extra simple syrup if you prefer it sweeter.

Adjust texture & chill: If the drink is too thick, add a splash of hot or cold water (1–2 tablespoons) and stir. If too thin, add more taro paste (blend a small amount of paste with hot water to reincorporate).

Serve: Top with a small dollop of whipped cream if desired, insert a wide straw for boba, and serve immediately.