I love how this creamy taro milk tea brings together a rich, nutty taste with a smooth, milky texture that’s both comforting and refreshing. By using real taro root and purple sweet potato powder, I get a naturally sweet flavor and beautiful purple color — no artificial flavors or colors needed. The floral notes from jasmine tea add an elegant depth, and when I throw in some chewy boba, it becomes the perfect homemade bubble tea. Best of all, it’s completely plant-based and customizable.

Why You’ll Love This Recipe

I like this recipe because it’s simple, made with real ingredients, and incredibly versatile. I control the sweetness, the creaminess, and whether or not to include boba. The taste is earthy and floral, unlike anything I can buy in stores. Plus, making it from scratch means I avoid artificial powders or overly sugary mixes. It feels like a treat but is surprisingly wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Taro Milk Tea:

• 125 grams (4.5 ounces) raw taro root, peeled and diced into 1-inch cubes

• 1½ cups (350 milliliters) brewed jasmine tea, cooled to room temperature

• 1 cup (240 milliliters) unsweetened almond milk (or other plant-based milk like oat, soy, or coconut)

• 3 to 4 tablespoons (40 grams) white granulated sugar, or to taste

• 1 tablespoon (10 grams) purple sweet potato powder (for color and added flavor)

For the Boba (optional):

• 50 grams (about ⅓ cup) dried black tapioca pearls

• 1.2 liters (5 cups) water, for boiling the boba

• 2 tablespoons (30 milliliters) maple syrup, for coating the boba after cooking

Directions

1. Prepare the boba (if using): Bring 1.2 liters of water to a boil in a saucepan. Add the dried tapioca pearls and stir gently. Cook uncovered for about 30 minutes, stirring occasionally to prevent sticking. After 30 minutes, remove from heat, cover, and let sit for another 30 minutes. Drain and rinse under cold water. Transfer the cooked pearls to a bowl and coat with maple syrup to keep them soft and sweet.

2. Cook the taro: Peel and cut the taro root into small chunks (about 1-inch pieces). Place them in a saucepan, cover with water, and bring to a boil. Lower the heat and simmer for about 10 minutes or until fork-tender. Drain and let cool slightly.

3. Mash the taro: Once cooled, mash the cooked taro into a smooth paste using a fork or spoon. You should have roughly ½ cup of mashed taro.

4. Brew the jasmine tea: While the taro is cooking, steep 1½ cups of hot water with jasmine tea for about 3 minutes. Strain and allow to cool to room temperature.

5. Blend the milk tea: In a blender, combine the mashed taro, brewed jasmine tea, almond milk, sugar, and purple sweet potato powder. Blend on high for 30 to 40 seconds until smooth and creamy. If the mixture is too thick, I like to add a splash of extra almond milk to thin it slightly.

6. Assemble the drink: Add a few spoonfuls of cooked boba to the bottom of each glass (if using). Fill the glass with ice cubes, then pour the blended taro milk tea over the ice. Stir gently and serve immediately.

Servings And Timing

• Makes: 2 servings

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• I sometimes swap almond milk for oat or soy milk when I want a creamier texture. Coconut milk adds a tropical touch.

• For a brighter purple color, I add more purple sweet potato powder. If I want more taro flavor, I use less powder and more fresh taro.

• If I want it caffeine-free, I skip the jasmine tea and use water or a non-caffeinated herbal tea instead.

• Sweeteners can be adjusted easily. I like using maple syrup, agave, or coconut sugar depending on what I have on hand.

• I often skip the boba when I’m short on time or want a lighter version of the drink.

Storage/Reheating

I store the blended taro milk tea (without ice or boba) in the refrigerator for up to 2 days. I give it a quick shake or stir before serving because it can separate slightly over time.
I don’t recommend storing cooked boba for more than a few hours; they harden and lose their chewy texture in the fridge. I always make boba fresh if I want the best results.

FAQs

Can I use only taro and skip the purple sweet potato powder?

Yes, I can make the drink using just mashed taro. The flavor will still be delicious, but the color will be more muted — more grey-beige than purple.

How do I know when the taro is fully cooked?

I check by poking it with a fork; it should slide in easily without resistance. The taro should be soft enough to mash into a smooth paste.

What does taro taste like?

To me, taro has a mild, nutty flavor with a slightly sweet and earthy profile. It reminds me a bit of roasted chestnuts or sweet corn.

Can I make a hot version of this drink?

Yes. I just skip the ice and warm the milk slightly before blending. I serve it immediately for a cozy, comforting drink.

Is this drink healthy?

It depends on how I prepare it. Since I use real taro, plant-based milk, and natural sweeteners, it’s definitely more wholesome than store-bought bubble tea. I can always reduce the sugar to suit my needs.

Conclusion

This creamy taro milk tea is one of my favorite homemade drinks — smooth, nutty, slightly floral, and naturally sweet. I love that it’s made from real ingredients and customizable in every way. Whether I want it hot or iced, with or without boba, it’s a fun and satisfying way to enjoy a bubble tea-style treat at home.