Creamy Taro Milk Tea
This creamy taro milk tea is a rich, plant-based bubble tea made with real taro root, jasmine tea, almond milk, and purple sweet potato powder for natural color. With optional boba, it’s a customizable drink that’s earthy, floral, and refreshingly smooth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Boiling, Blending
- Cuisine: Taiwanese-inspired
- Diet: Vegan
Ingredients
- 125 grams (4.5 oz) raw taro root, peeled and diced
- 1½ cups (350 ml) brewed jasmine tea, cooled
- 1 cup (240 ml) unsweetened almond milk (or plant-based alternative)
- 3–4 tablespoons (40 g) granulated sugar, or to taste
- 1 tablespoon (10 g) purple sweet potato powder (optional, for color)
- Optional Boba:
- 50 grams (⅓ cup) dried black tapioca pearls
- 1.2 liters (5 cups) water
- 2 tablespoons (30 ml) maple syrup
Instructions
- Cook Boba (if using): Boil 1.2 liters of water. Add tapioca pearls and cook uncovered for 30 minutes. Cover and let sit for another 30 minutes. Drain, rinse, and coat with maple syrup.
- Cook Taro: Boil diced taro until fork-tender (about 10 minutes). Drain and cool slightly, then mash into a smooth paste.
- Brew Tea: Steep jasmine tea in hot water for 3 minutes. Strain and cool.
- Blend: Combine mashed taro, jasmine tea, almond milk, sugar, and purple sweet potato powder in a blender. Blend until smooth. Thin with more milk if needed.
- Assemble: Add boba to glasses (if using), fill with ice, then pour in taro milk tea. Stir and serve immediately.
Notes
- Use coconut milk for a tropical variation.
- Skip tea for a caffeine-free version.
- Adjust sweetness with maple syrup, agave, or coconut sugar.
- Skip boba for a quicker, lighter drink.
- Store milk tea (without boba/ice) for up to 2 days in fridge. Shake before serving.
Nutrition
- Serving Size: 1 glass
Find it online: https://savorymomskitchen.com/creamy-taro-milk-tea/
