Description
This Creamy Taro Milk Tea is a delightful and smooth beverage featuring mashed taro blended with fragrant jasmine tea, almond milk, and a touch of sweetness, served with chewy homemade boba pearls for a perfect refreshing treat.
Ingredients
Units
Scale
Milk Tea
- 4.5 ounces raw taro root
- 1 and 1/2 cup brewed jasmine tea
- 1 cup unsweetened almond milk (or other plant-based milk)
- 3–4 tbsp sugar (to taste)
- 1 tbsp purple sweet potato powder
Boba
- 1/3 cup dried boba (tapioca pearls)
- 5 cups water
- 2 tbsp maple syrup
Instructions
- Taro Milk Tea If you are planning to serve this drink with boba, start by preparing the boba.
- Cook the taro Peel the taro root and dice it into 1-inch cubes. Add the diced taro to a medium saucepan and cover with water. Bring to a boil and let simmer for about 10 minutes or until the taro is fork-tender.
- Drain and mash taro Drain the taro and transfer it to a bowl. Let it cool for a few minutes before mashing it with a spoon or a potato masher. You should end up with about 1/2 cup of mashed taro.
- Blend the tea To a blender, add the mashed taro, brewed jasmine tea, almond milk, sugar, and purple sweet potato powder. Blend on high speed for 30-40 seconds or until fully smooth.
- Serve Divide between two glasses, add the boba and a handful of ice cubes. Serve immediately!
- Boba Bring the water to a boil in a large saucepan. Once boiling, add the boba (tapioca pearls) and lower the heat to a simmer. Let simmer for about 30 minutes uncovered.
- Rest boba Next, remove from heat and cover with a lid. Let it rest for another 30 minutes.
- Drain and coat Drain the boba and quickly rinse them under water. Transfer the cooked boba to a bowl and add the maple syrup. Stir to coat.
- Use boba Your boba is now ready to use. Boba is best served the same day, as it tends to harden if stored in the refrigerator.
Notes
- Boba is best served the same day, as it tends to harden if stored in the refrigerator.
