Description
Creamy homemade Taro Milk Tea with a smooth taro puree base. A refreshing and customizable treat!
Ingredients
Scale
- 1 pound taro root, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup heavy cream (or coconut cream for vegan option)
- 2 tablespoons unsalted butter (or coconut oil for vegan option)
- 1/4 teaspoon salt
- 4 cups water
- 4 black tea bags (or 4 tablespoons loose leaf black tea)
- 2 cups milk (dairy or non-dairy, such as oat milk, almond milk, or soy milk)
- 1/2 cup sweetened condensed milk (or maple syrup/agave nectar to taste for vegan option)
- Ice cubes
- Boba pearls (tapioca pearls), cooked according to package directions
- Whipped cream
- Taro powder (for dusting)
Instructions
- Prepare the Taro: Peel and cut the taro root into roughly 1-inch cubes.
- Boil the Taro: Place the cubed taro in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until very tender.
- Drain the Taro: Drain the cooked taro in a colander, removing all excess water.
- Mash the Taro: Return the drained taro to the pot. Add the granulated sugar, heavy cream (or coconut cream), unsalted butter (or coconut oil), and salt. Mash until smooth and creamy using a potato masher or immersion blender.
- Adjust Sweetness and Consistency: Taste and adjust sweetness as needed. If too thick, add more cream or milk. If too thin, simmer over low heat to evaporate moisture.
- Cool the Puree: Allow the taro puree to cool slightly before using. Store in an airtight container in the refrigerator for up to 3 days.
- Heat the Water: Bring 4 cups of water to a boil in a saucepan or electric kettle.
- Steep the Tea: Remove from heat and add black tea bags (or loose leaf tea in a tea infuser). Steep for 3-5 minutes, depending on desired strength.
- Remove the Tea Bags: Remove tea bags or tea infuser, squeezing gently to extract all the flavor.
- Cool the Tea: Allow the brewed tea to cool to room temperature, or refrigerate to speed up the process.
- Prepare the Glass: Add cooked boba pearls (if using) to the bottom of your glass.
- Add Taro Puree: Spoon 2-3 tablespoons of prepared taro puree into the glass.
- Add Ice: Fill the glass with ice cubes.
- Pour in the Tea: Pour the cooled black tea over the ice, leaving room at the top.
- Add Milk and Sweetener: Pour in milk (dairy or non-dairy) and sweetened condensed milk (or maple syrup/agave nectar). Start with 1/2 cup of milk and 2-3 tablespoons of sweetened condensed milk, then adjust to taste.
- Stir Well: Stir thoroughly until the taro puree is well combined.
- Taste and Adjust: Taste and adjust sweetness and taro flavor as needed.
- Add Toppings (Optional): Top with whipped cream and a dusting of taro powder, or other desired toppings.
- Serve and Enjoy: Serve immediately and enjoy!
Notes
- Vegan Taro Milk Tea: Use coconut cream, non-dairy milk, and maple syrup/agave nectar.
- Taro Powder: Enhance taro flavor by adding 1-2 teaspoons of taro powder dissolved in warm water.
- Sweetness Level: Adjust the amount of sweetened condensed milk or sweetener to your preference.
- Tea Strength: Steep tea bags longer for a stronger tea flavor.
- Homemade Boba: Make your own boba pearls from scratch.
- Storage: Store leftover milk tea in the refrigerator for up to 24 hours, but boba pearls may harden.
- Experiment with Flavors: Add vanilla extract, cinnamon, or caramel sauce for variations.
- Prep Time: 20 minutes
- Cook Time: 30 minutes