Taro Milk Tea Cf Recipe

Prepare and cook taro

Rinse, peel, and dice raw taro into roughly 1/2-inch pieces. Place diced taro into a small saucepan with 500 ml water. Bring to a gentle boil, then reduce heat to a simmer and cook until taro is very tender and easily mashed, about 12–15 minutes.

Mash and season

Drain most of the cooking water leaving about 2–3 tablespoons in the pan. Using a fork or potato masher, mash the cooked taro until mostly smooth (small lumps okay). Stir in 3 tablespoons granulated sugar and 1 teaspoon vanilla extract. If using taro powder, whisk it in now to boost color and flavor. Cook over low heat 1–2 minutes to dissolve sugar and concentrate flavor. Remove from heat and let cool to room temperature (about 20 minutes).

Smooth the taro (optional)

For a silky texture, transfer the cooled taro mash to a blender with 2–3 tablespoons of the brewed tea or milk and blend until smooth. This yields a smoother taro paste for an even drink texture.

Brew and cool tea

Brew 1 cup of strong black tea (use 1.5–2 tea bags or 1.5 teaspoons loose-leaf) and steep 4–6 minutes. Remove tea bags or strain leaves and let the tea cool to room temperature or chill briefly in the refrigerator. You should have about 1 cup finished tea.

Combine milk base

In a pitcher or large measuring cup, whisk together 3 cups whole milk and 2 tablespoons sweetened condensed milk until smooth and slightly sweetened. Taste and adjust sweetness with more condensed milk or granulated sugar if desired.

Assemble drink

Spoon 2–4 tablespoons of the mashed or blended taro into each serving glass (adjust to taste). Add 2–3 tablespoons cooked tapioca pearls into each glass if using, and drizzle with a little brown sugar syrup. Add about 1/4 cup ice to each glass. Pour 1/4 cup (about 60 ml) brewed tea into each glass, then top with milk mixture until glass is nearly full (about 3/4–1 cup milk per serving depending on glass size). Stir gently to combine; the taro will suspend into the milk tea creating a pale purple color. If using taro powder garnish, dust a small pinch on top.

Cook tapioca pearls (if starting from raw)

If you need to cook tapioca pearls: bring 1 liter water to a rolling boil, add 1/4 cup uncooked pearls, stir to prevent sticking and cook according to package (usually 5–8 minutes) until pearls are soft with a slight chew. Turn off heat, cover, and let sit 5–10 minutes. Drain and rinse briefly under warm water. Toss pearls with 2 tablespoons brown sugar syrup to coat and keep them sweet and glossy.

Serve immediately with a wide straw. Estimated serving temperature is cold; shake or stir before drinking to remix the taro if it has settled. Store leftover taro paste in the refrigerator for up to 3 days; recombine with milk and tea when ready to serve.