Taro Milk Tea Recipe

I finally nailed a Taro Milk Tea Recipe that uses one pantry ingredient to get that bubble tea shop purple hue and also includes an easy vegan option.

I never thought making my own taro drink could turn into a guilty little habit but here we are. This Taro Milk Tea Recipe started as me messing around with mashed taro and a bag of tapioca pearls, and somehow it tastes like the shop version only better because I can tweak it.

The purple color is ridiculous and every sip has that chewy surprise that keeps you going. If you’ve tried other versions and they fell flat, give this a shot, its forgiving and kinda fun even when you get a step wrong.

Taro Bubble Tea fans will get why.

Ingredients

• Taro, starchy root rich in fiber and resistant starch, gives earthy sweetness and purple color.
• Milk, adds creaminess, protein and fat; plant milks lower saturated fat, less protein.
• Tapioca pearls, chewy carb bombs, mostly starch and calories, add fun mouthfeel to sips.
• Black tea, gives tannic depth and caffeine, balances sweetness with mild bitterness.
• Simple syrup or sugar, makes it sweet, boosts calories, use less if you want.
• Coconut condensed milk, ultra creamy and sweet, adds coconut flavor and richer mouthfeel.
• Vanilla and salt, small amounts heighten sweetness and round out flavors.
• Ice, chills drink but dilutes flavor so use judiciously or shake well.

Ingredient Quantities

• 1 cup cooked mashed taro (about 200 g) or 3 tablespoons taro powder (about 30 g)
• 1 1/2 to 2 cups milk (whole milk or oat soy almond for vegan)
• 2 to 3 tablespoons simple syrup or 2 tablespoons granulated sugar (adjust to taste)
• 1/2 cup strong black tea cooled (Assam or Earl Grey works well)
• 1/3 cup dry tapioca pearls (boba) yields about 1 cup cooked pearls
• Ice cubes as needed
• 1/4 teaspoon vanilla extract optional
• Pinch of salt
• 2 tablespoons coconut condensed milk or vegan creamer optional for extra creaminess

How to Make this

1. Cook the tapioca pearls: bring a big pot of water to a rolling boil (about 6 to 8 cups), add 1/3 cup dry pearls, stir so they dont stick, boil uncovered for 5 to 7 minutes until just tender, then turn off heat, cover and let sit 5 to 10 minutes more; drain, rinse under cold water and toss with 1 to 2 tablespoons simple syrup so they stay sweet and glossy.

2. Brew the tea: steep strong black tea (Assam or Earl Grey) in 1/2 cup hot water for 4 to 6 minutes, then chill or let cool to room temp while you make the taro.

3. Make taro paste from cooked taro: if using 1 cup cooked mashed taro (about 200 g), put it in a blender with 1/2 cup milk, 2 to 3 tablespoons simple syrup or 2 tablespoons sugar, a pinch of salt, and 1/4 teaspoon vanilla if using; blend until very smooth; then stir in the remaining milk to reach 1 1/2 to 2 cups total and taste for sweetness.

4. Make taro paste from taro powder: if using 3 tablespoons taro powder, whisk it into 1/2 cup hot milk until fully dissolved and lump free, add 2 to 3 tablespoons simple syrup or 2 tablespoons sugar, pinch of salt, vanilla and optional 2 tablespoons coconut condensed milk or vegan creamer, then add more milk to reach 1 1/2 to 2 cups and cool slightly.

5. If the taro mix is too thick, thin with a splash more milk or a little cooled tea so it pours easily; if it has lumps, press through a fine sieve or blend again.

6. Build the drink: put about 1/3 to 1/2 cup cooked pearls in a tall glass, add ice as you like, pour in about 3/4 cup taro milk mixture, then top with 1/4 to 1/2 cup cooled black tea for the classic balance of taro and tea.

7. Stir well before drinking so the tea and taro combine, taste and add more simple syrup if you want it sweeter.

8. Vegan swaps: use oat, soy or almond milk and skip dairy; coconut condensed milk or a vegan creamer adds extra richness if you want it.

9. Quick tips: make taro paste ahead and chill for faster assembly, heat helps taro powder dissolve so use hot milk first, and keep leftover taro paste refrigerated for 2 to 3 days.

Equipment Needed

1. Big pot for boiling the tapioca pearls
2. Colander or fine mesh strainer to drain and rinse the pearls
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula for stirring
5. Blender or immersion blender to make smooth taro paste
6. Small saucepan for heating milk or brewing the tea
7. Fine mesh sieve to press out lumps if needed
8. Tall serving glasses and wide bubble tea straws or long spoons

FAQ

Taro Milk Tea Recipe Substitutions and Variations

• Taro (1 cup cooked or 3 tbsp powder): Swap with cooked purple sweet potato or steamed mashed ube, same volume (about 200 g cooked). Both give a similar color and texture, though ube is a bit sweeter so cut back on sweetener by 1/4. If using powdered purple sweet potato, use about 3 tbsp powder and whisk with a little hot milk to smooth lumps. Tip: mash while still warm for silkier blending, and add a pinch of salt to boost the flavor.
• Milk (1 1/2 to 2 cups): Use full fat canned coconut milk or 1 cup whole milk plus 1/4 cup heavy cream for extra richness; for vegan try canned coconut cream thinned with water, or rich oat milk. If swapping to plant milk, stir the taro paste with a little hot milk first so it blends without graininess, and chill before serving so it tastes creamier.
• Sweetener (2 to 3 tbsp simple syrup or 2 tbsp sugar): Replace with 1.5 to 2 tbsp honey or maple syrup, or 2 tbsp sweetened condensed milk for a caramel note and creamy body. If you use granulated sugar, dissolve it in the warm tea or heat a spoonful with the taro paste so no grit. Taste as you go, some taros are naturally sweeter so you might need less.
• Tapioca pearls (1/3 cup dry): Use sago pearls (same cook method and yield) or try chia “pearls” for a quicker, gluten free option (mix 2 tbsp chia with 6 tbsp water, let gel 10 to 15 minutes). For the real chewy boba, add a splash of oil while boiling and finish in a cinnamon or brown sugar syrup so they stay glossy and sweet longer.

Pro Tips

1) Cook your boba like you mean it: use lots of boiling water so they can move, stir right after adding so they dont clump, then let them sit covered off heat until just tender. Toss them in a tablespoon or two of simple syrup right after rinsing so they stay glossy and dont go gummy when chilled.

2) Make the taro ultra smooth by blending hot milk with taro powder or by blitzing cooked taro in a high speed blender, then press it through a fine sieve if you still feel bits. If the mix seems too thick just thin with a splash more milk or a little cooled tea so it pours easy and doesnt clump when you build the drink.

3) Balance the sweetness and tea: start with the lower end of sugar, mix taro and tea separately and taste before combining, you can always add syrup but its hard to fix if its too sweet. Use strong Assam or Earl Grey for a good contrast and chill the tea fully so it doesnt melt all your ice and water the drink down.

4) Prep ahead and swap smart: make taro paste a day ahead and chill it, cook boba right before serving or keep them in syrup for a few hours. For vegan versions use oat or soy milk and add 2 tablespoons coconut condensed milk or vegan creamer for extra creaminess if you want that dessert feel.