Taro Milk Tea With Boba Recipe

Boil water

Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.

Cook tapioca pearls

Add 1/2 cup dried tapioca pearls to the boiling water, stir immediately to prevent sticking. Return to a boil, then reduce heat to medium-low and simmer, uncovered, for 8–12 minutes, stirring occasionally. Cook until pearls are plump and chewy with no hard center. (Cooking time varies by brand — check package for recommended time.)

Let pearls rest

Turn off heat, cover the pot, and let the pearls sit for 8–10 minutes to finish cooking and become uniformly chewy.

Rinse and sweeten

Drain the cooked pearls into a fine mesh strainer and rinse briefly under cool running water to stop cooking and remove excess starch. Transfer pearls to a small bowl and toss with 3 tablespoons brown sugar (or 2 tablespoons simple syrup) so they remain sweet and glossy. Keep covered at room temperature for up to 4 hours or refrigerate in syrup for up to 24 hours. If refrigerated, warm slightly before serving.

Brew strong black tea

While the boba cooks, brew 1 cup of strong black tea (use 1–2 tea bags or 1 tablespoon loose leaf) with hot water for 4–6 minutes. Remove tea bags or strain leaves and let the tea cool slightly (to hot but not boiling).

Dissolve taro powder

Place 4 tablespoons taro powder into a medium heatproof bowl. Pour 1 cup hot water (not boiling) over the powder and whisk vigorously until fully dissolved and a smooth paste forms with no lumps.

Combine milk and taro

In a pitcher, combine the taro paste with 2 cups whole milk and 1/2 cup half-and-half (if using). Whisk until fully incorporated and pale purple and smooth.

Sweeten and flavor

Stir in 4 tablespoons simple syrup (adjust to taste), 1/2 teaspoon vanilla extract (optional), and a pinch (1/8 tsp) of salt to enhance flavor. Taste and adjust sweetness or milk ratio as desired.

Mix with tea

Add the brewed black tea to the taro-milk mixture and stir gently to combine. If the mixture is still warm, let it cool to room temperature or chill briefly in the fridge for 10–15 minutes.

Assemble drink

Divide the prepared sweetened boba between two serving glasses (about 1/4 cup boba per glass). Add ice cubes to each glass. Pour the taro milk tea over the ice and boba, about 1 to 1 1/4 cups per glass, leaving a little headspace for stirring. Stir gently and taste; add extra simple syrup if needed.

Serve immediately with wide boba straws. If desired, spoon a bit of the leftover brown-sugar syrup from the boba bowl into each glass for extra sweetness and shine.