Taro Milk Tea
Try this taro milk tea for a vibrant purple boba featuring jasmine tea, taro root, milk, and tapioca pearls. Each sip is sweet, creamy, and full of unique and exciting flavors. It’s surprisingly simple to make at home and a fraction of the price of store-bought!
If you enjoy the floral flavors of jasmine milk tea, this taro milk tea recipe is for you! The straightforward prep and versatile serving options make it a perfect treat for any time of the day.
Why I love this recipe
I love bubble tea more than most people, but store-bought options really add up! That’s why I recreated this tea shop-quality taro milk tea recipe that can easily be made at home. Seriously, you only need 5 ingredients!
Rather than spending an hour cooking and mashing fresh taro root, I kept this recipe as simple and accessible as possible by using high-quality taro powder with minimal additives. This way, you get all the same great flavors in less than half the time, just like my taro smoothie.
Whether you’re a vegan or somewhere in between, this recipe caters to all. Plus, I have tons of suggestions to tailor the drink to your dietary preferences without compromising on flavor.
This drink brightened up my day with its beautiful color and taste. So fun to make this at home vs always having to buy from the store! — RACHAEL
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Ingredient notes
You don’t need expensive ingredients to create a drool-worthy bubble tea that can compete with tea shops. Here’s a breakdown of the key ingredients.
Taro
Taro powder is key for the drink’s unique, nutty, and slightly sweet flavor. It also gives it a characteristic purple hue. Remember, store-bought taro powder is often sweetened, so you may need to adjust the cane sugar accordingly.
Substitute: Purple sweet potato powder can be used for a similar color, but it will have a slightly different flavor profile.
Jasmine tea
I prefer loose-leaf jasmine green tea for taro bubble tea, but you can use tea bags as well. Be careful not to let it steep past 3 minutes to avoid a bitter flavor.
Substitute: Try other lightly flavored teas, like white tea or oolong. Or, use regular green tea or Ceylon tea for a more neutral taste.
Milk
Coconut milk is my favorite option for its rich, creamy, full-bodied taste. Full-fat coconut milk from a can will complement the earthiness of the taro best, but you can also use coconut milk in a carton.
Substitute: If you don’t have access to coconut milk, replace it with soy milk, oat milk, cashew milk, or almond milk.
Tapioca pearls
Purchase uncooked tapioca pearls to prepare yourself. Also known as boba, you can find these at any Asian food market. If you’re short on time, use quick-cooking boba, though the texture won’t be quite the same.
Substitute: For a different texture, try agar pearls or fruit jellies.
Cane sugar
To sweeten the tapioca pearls and the taro milk tea itself. Adjust this up or down depending on your preferences and the taro powder you use.
Substitute: You can also try agave, maple syrup, or coconut sugar.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
How to make
Learn how to make taro milk tea with my easy-to-follow instructions. Keep an eye out for the green-highlighted tips in this section for the best results!
Cooking
Step 1
Bring water to a boil in a medium-large saucepan. Once it’s boiling, add in the tapioca pearls and lower the heat to just under medium. You don’t want to overcook them. Simmer the boba for 15-30 minutes, stirring occasionally to prevent sticking.
The total cooking time will depend on the specific type of pearls you’re using, so make sure to check the package for instructions. For reference, mine took 30 minutes, but quick-cooking boba usually take 5 minutes.
Step 2
In the meantime, whisk the cane sugar and more water in another small saucepan. Bring the mixture to a simmer for a few minutes until the sugar fully dissolves. Remove the saucepan from the heat and reserve a few tablespoons, then add the rest to a medium mixing bowl.
Step 3
When the tapioca pearls are cooked, strain them through a fine-mesh strainer, rinsing them lightly. Transfer the pearls to the mixing bowl with the syrup and stir to combine. Set the bowl aside to soak while you make the taro milk tea.
Step 4
While the tapioca pearls are soaking, bring water for the tea to just under a boil (the ideal temperature is ~175-180 degrees Fahrenheit). Brew the jasmine tea for 2-3 minutes, then remove the leaves and let the tea cool down.
Jasmine tea can quickly become bitter if it’s over-steeped or burnt. Use a timer to steep it for the perfect duration, and use a kettle with a temperature gauge if possible.
Step 5
Add the brewed jasmine tea, taro powder, coconut milk, 3 tablespoons of simple syrup, and a pinch of salt to a blender. Mix everything for 30-60 seconds until it’s smooth and creamy. You can taste and adjust the sweetness to your liking at this point.
Step 6
Using a slotted spoon, add a few tablespoons of tapioca pearls to a serving glass. Add a handful of ice, then fill the rest with the blended taro milk tea mixture. Give it a stir before serving. Happy drinking!
Expert tip
Not all taro powders are created equal. To elevate your taro milk tea flavor, choose a high-quality taro powder that features real taro and minimal additives.
I use a local brand, called Nuestra Raíz, but the most important thing to check for on the ingredient list is no added sugars, milk powder, or other preservatives.
If you don’t have access to quality taro powder, consider making a homemade taro paste. Peel and steam fresh taro root like you would sweet potatoes, then blend it with the rest of the milk tea ingredients.
Recipe tips
Use fresh pearls: Use the cooked pearls immediately after cooking them for the softest and chewiest boba. They become gritty the longer they sit.
Layer the drink: Layer your drink correctly! Add boba first, then ice, and lastly, the taro milk tea mixture.
Let the tea cool: If you’re making an iced taro milk tea, it’s essential to let the tea come to at least room temperature to prevent a watered-down result.
Bubble tea straws: For a better drinking experience, make sure you use wide-mouth straws designed for bubble tea so you can slurp up the boba.
Frequently asked questions
Taro milk tea only contains caffeine if the tea base is made from caffeine-containing varieties (e.g. jasmine green tea or black tea). This particular recipe contains caffeine, but you can use a decaf tea or replace it with more milk.
Yes, you can whisk the ingredients manually or with an electric mixer, making sure the taro powder is fully dissolved to avoid a lumpy drink.
The boba should be soft and chewy, not mushy or hard. Check their doneness by taste-tasting a few pearls near the end of the cooking time.
Storing
Taro milk tea is best enjoyed immediately after preparation for the freshest taste and texture. If you happen to have leftovers, strain the tapioca pearls from the drink to prevent them from continuing to absorb the liquid and becoming overly gritty.
Keep the tea in a mason jar or airtight glass container in the fridge for up to 1-2 days. Shake or blend it before serving it again, and cook fresh boba.
More bubble teas
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Recipe
Best Taro Milk Tea (With Boba)
Equipment
- Teapot
- Medium saucepan
- Small saucepan
- Blender
- Boba straws
Ingredients
Boba
- ½ cup uncooked black tapioca pearls
- 6 cups water
- ⅓ cup cane sugar + ⅓ cup water
Jasmine tea
- 1 ½ cups filtered water
- 1 tablespoon loose-leaf jasmine green tea
Taro mix
- 3 tablespoons taro powder*
- 1 cup full-fat coconut milk*
- ½ cup water
- 3-4 tablespoons reserved simple syrup
- ¼ teaspoon sea salt
- Ice to serve
Instructions
Boba
- Bring the water for the tapioca pearls to boil in a medium-large saucepan. Once boiling, add in the tapioca pearls and lower the heat to just under medium.
- Simmer for 15-30 minutes, stirring occasionally to prevent sticking. Cook time will depend on your specific pearls (check the package for instructions).
- In the meantime, prepare the simple syrup. Add the cane sugar and water to a small saucepan and whisk together. Bring it to a simmer for about 3-5 minutes, or until the sugar has fully dissolved. Remove the saucepan from the heat and reserve ¼ cup, then add the rest to a medium mixing bowl.
- Strain the tapioca pearls through a fine-mesh strainer, rinsing them lightly. Transfer the pearls to the mixing bowl with the simple syrup and stir to combine. Set aside for ~30-40 minutes to soak.
Jasmine tea
- While the tapioca pearls are soaking, bring water for the tea to a boil, then let it cool for a few minutes (it should be ~175-180°F). Brew the jasmine tea for 2-3 minutes, then remove the tea leaves and let the tea cool down to room temperature.
Taro milk tea
- When the tapioca pearls and jasmine tea are ready, add the jasmine tea, taro powder, coconut milk, water, 3 tablespoons of simple syrup, and salt to a blender. Mix for 30-60 seconds until smooth. Taste and adjust the cane sugar to your liking.
- Using a slotted spoon, transfer 3-4 tablespoons of tapioca pearls to a glass or cup. Fill it ½ – ¾ full with ice, then fill the rest with the taro mixture and give it a stir. Happy drinking!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.