Taro Milk Tea 2 Ways (with Fresh Taro or Powder)

You can make the widely popular taro milk tea right at home using either of my two easy methods. Sipping a sweet, refreshing glass is delicious, fun, and a treat the whole family will enjoy.

Bubble tea has become a pretty popular drink around the world in recent years, so odds are that you’ve tried, or at least seen it. For myself, the first time I tried it was actually in the most traditional place possible when we were on a family trip to Taiwan.

There’s nothing like the authentic thing, and all the amazing varieties out there made it fun to try a new one almost every day. My entire family loved them all, from the fruity ones, the coffee-inspired ones, and of course, fresh taro milk tea.

Back at home I really wanted to be able to capture a bit of our trip’s flavors. Once I learned more about taro root and how to cook it, I was ready to make my own version of boba tea. I’ve since discovered two ways that we enjoy making it and I’m excited to share them both with you.

Taro Bubble Tea Two Ways

By far my preferred way to make taro boba tea is by using my homemade taro paste. It’s really easy to make with the fresh root, but can be even made quicker if you find the pre-mashed and frozen root at a local Asian market.

Of course, sometimes using taro powder is quicker when you get that craving. I’ve shared how to make it both ways so you can have a glass whenever and however you like.

I do want to note that the color will be very different depending on the method you choose. The powder contains dyes that give you the vibrant purple drink you may be familiar with.

Those made with fresh paste will be much lighter, almost pale pink or slightly lavender. If you really want that fresh flavor, but the color too, you can include sweet potato or ube powder to achieve that.

Ingredients

The only difference between the two methods is where the taro flavor comes from. Otherwise, you’ll use the same basic ingredients. You’ll also need to prepare the tapioca balls and syrup to make it a truly authentic drink.

• Dried tapioca pearls – There are many brands and they’re available at most grocery stores.
• Brown sugar – This is for making an essential, simple syrup for tapioca pearls.
• Water – Necessary for making the syrup for tapioca and brewing green tea.
• Taro Paste or Taro Powder – Make your own paste or buy the powder, whichever you prefer.
• Sweetened Condensed Milk – If you’re using my homemade paste, you may not need much of this, but it is key for sweetening the overall drink, so you can adjust it based on your taste.
• Milk – I prefer non-dairy milk, but you can use whatever you like.
• Green tea bag – This is optional. Many milk tea recipes don’t use it so you can make it to your preference. I leave it out when preparing this for my kids.
• Purple sweet potato or ube powder – Another optional ingredient, only needed for the color if you’re using the fresh paste and want that purple hue.
• Ice – This is just for assembling the final drink.

Instructions

There are two parts to making the perfect glass of taro bubble tea and I’ll walk you through both.

This recipe is written for one large glass, so feel free to double or triple it if you’re making it for more people. Since it’s traditionally served in large cups, I’ve kept it that way. You’ll want a 14-16 ounce glass to assemble everything.

Make the Tapioca Pearls

Before you start on the drink, you’ll need to get the tapioca pearls ready to go. The process is going to depend largely on the type and brand you have. There are instant tapioca pearls that will be ready quickly, but most need to be boiled and soaked to achieve the right texture.

The process usually begins with boiling the dried pearls for 20 to 30 minutes, then removing them from the heat to soak, covered, for about 30 more minutes. Your brand may be ready after that, while others will need the whole process repeated.

Once they’re hydrated and ready, you’ll also need to make a syrup, otherwise they’ll have no real flavor and will become sticky. Combine the brown sugar and water and heat it gently until the sugar is dissolved, then stir drained tapioca pearls into it and let them soak for an hour.

I should also mention that I personally recommend using them the same day they’re prepped. Technically they may be good to eat for longer, but the texture becomes less tender and tougher over time.

Prepare the Tea

Once you have the pearls ready, you can whip together a glass of taro milk tea quickly. Start by preparing the green tea if you’re using it. I let it steep in hot water for 5 minutes, then remove the bag and add the brewed tea to the blender.

Next, add in either the fresh taro paste or taro powder and both milks. If you’re using the sweet potato powder, add it now. Blend until everything is creamy.

All that’s left is to add tapioca pearls to your glass, top them with ice, and pour the milk tea over top. With that, you’ll have a large, delicious sweet glass of taro bubble tea to enjoy right at home.

It’s such a fun treat and I love making it for my family so we can ‘revisit’ our time in Taiwan and enjoy a reminder of the flavors we loved while there. I hope you have fun making this, and be sure to check out my other sweet drinks while you’re here.

• Star Fruit and Passion Fruit Juice
• Guava Smoothie with Strawberries and Bananas
• Vietnamese Avocado Smoothie