Taro Black Tea Latte With Boba Recipe

Boil and Cook Boba

Bring 8 cups water to a rolling boil in a medium pot. Add 1 cup instant tapioca pearls to the boiling water, stir gently until they sink and don’t stick. Return to a boil, then reduce to medium heat and cook according to package instructions (typically 4–6 minutes for instant pearls), stirring occasionally until pearls are tender but chewy.

Turn off heat, cover the pot, and let pearls sit in hot water for 8–10 minutes (adjust depending on package/time to reach desired chew).

Drain pearls in a sieve and rinse quickly under warm water to remove excess starch. Transfer to a small bowl and toss with 4 tablespoons brown sugar or dark syrup until coated and sinking in syrup. Keep warm or at room temperature until assembling (they will thicken as they cool).

Brew Strong Black Tea

Bring 300 ml hot water to just under boiling (about 95°C / 203°F). Steep 2 teaspoons loose-leaf black tea (or 2 tea bags) for 4–5 minutes to make a strong brew. Longer steep for stronger flavor but avoid excessive bitterness. Remove leaves or tea bags and allow tea to cool slightly (5 minutes).

Pour brewed tea over 1 cup ice to chill rapidly and prevent dilution — this yields about 300 ml chilled tea for assembly.

Prepare Taro Concentrate

Place 4 tablespoons taro powder in a heatproof bowl. Add 120 ml hot water and whisk until fully dissolved and lump-free. If using cooked mashed taro instead of powder, mash 1/2 cup cooked taro with hot water until smooth and strained if necessary. The result should be a thick purple concentrate.

In a separate measuring cup or small saucepan, combine 2 cups whole milk, 1 tablespoon half-and-half (optional), 2 tablespoons sugar, and 1 teaspoon vanilla extract. Warm gently over low heat just until sugar dissolves (do not boil) or microwave for 30–40 seconds. Whisk the warm milk into the taro concentrate until smooth and homogenous. Taste and adjust sweetness, adding more sugar if desired. Chill briefly if you prefer an iced latte (5–10 minutes).

Optional: For a frothier top, froth 1/4 cup of the milk mixture with a milk frother or shake vigorously in a sealed jar for 30 seconds.

Assemble Drinks

Divide the prepared boba between two tall glasses (about 1/2 cup boba per glass or adjust to preference). Add a few ice cubes to each glass if desired (reserve some ice if you like colder drinks).

Pour chilled brewed black tea over the boba, filling about halfway (roughly 150 ml per glass).

Slowly pour the taro milk base over the tea so you get a layered look (about 1 cup taro milk mixture per glass). If you made extra taro milk, divide evenly between glasses.

If you frothed some milk, spoon the froth on top. Dust with 1 teaspoon taro powder or drizzle a little extra syrup/cream over the top for garnish.

Serve with a wide boba straw. Stir before drinking to combine taro and tea, or enjoy the layered visual.