Sweet, rich, and creamy, this Taro Milk Tea is so easy to make at home. This taro bubble tea features a simple brown sugar syrup and tapioca but you can enjoy the taro milk without it! Easily make this taro boba with taro powder or real taro.
I am obsessed with taro. I literally have a Rubbermaid container in the freezer with cubed taro ready to go whenever the craving hits. It’s one of my favourite things to put in hot pot and my love transfers over to taro bubble tea.
Taro bubble tea is so easy to make at home and is way cheaper than buying it at cafes. This post will show you how to make taro boba at home with both taro powder and real taro.
Ingredients You’ll Need
- tapioca pearls — I use these specific ones for extra sweetness for this hojicha boba. You can use any topioca pearls you like. There are even taro pearls if you want extra taro flavour.
- muscovado sugar — or dark brown sugar. Muscovado sugar is a little less refined than regular brown sugar so it has more pronounced caramel and toffee notes to it.
- taro powder — this recipe uses taro powder that has creamer mixed in so you do not have to purchase and add that separately. Alternatively, you’ll need real taro, peeled and cubes along with a drizzle of condensed milk.
- milk — feel free to use 50/50 milk and water or 100% milk. I like how creamy it tastes with 100% milk but H prefers it with 50% water.
- green tea — I used genmaicha tea but jasmine tea is great as well.
You’ll also need a blender for this recipe. Some packages instruct that you shake the powder with hot water together but I find that sometimes the powder doesn’t dissolve fully. I prefer a blender to make sure the taro powder fully mixes into the taro boba.
How to Make Taro Milk Tea
Brown Sugar Boba Pearl Syrup
- Prepare your tapioca pearls according to the package.
- In a pot, combine the muscovado sugar with 40 ml of water and bring it to a boil. Turn down the heat to a simmer and add in the prepared tapioca pearls. Simmer until the brown sugar syrup has thickened. Simmering the cooked tapioca pearls in the syrup just adds more flavour to them.
- Remove from heat once it has thickened.
Taro Bubble Tea
- Steep the green tea and set aside.
- In a blender, combine the lychee powder and milk (or 50/50 milk and cold filtered water). Blend until fully combined.
- In a cup, add in half of the brown sugar syrup with the pearls.
- Add in the ice cubes, if using.
- Add the blended taro powder and milk to the cup.
- Top off with green tea.
- Mix until everything has combined.
How to Cook Taro to Make Bubble Tea
- Peel and cube 150 to 200 grams of taro.
- Boil the cubed taro root for 20 minutes on medium heat or until fork tender.
- Add the cooked taro, a drizzle of condense milk, and the milk to a blender and blend until smooth.
- Combine with the green tea and tapioca (if using).
Recipe Tips and Notes
- Please feel free to adjust the amount of tapioca pearls and brown sugar syrup to your liking. I prefer my taro milk tea to be on the sweeter side and I love chewing on QQ pearls so I’m all for it! I usually add extra to mine and H adds less to his.
- Feel free to double or even triple this recipe.
- Be sure to get some boba straws as your pearls won’t fit through regular straws!
If you want, you can definitely make your own pearls. For a while, I made my own but it was so time consuming rolling every single tapioca pearl by hand that I just purchase the shelf stable ones instead. This is the one I buy.
The boba balls are best consumed immediately so I would not recommend making this in advance. When left out for too long (a couple of hours), the tapioca balls will harden.
You can definitely skip ice to your taro bubble tea if you’re worried it’ll dilute the drink!
They’re the same thing. Boba, boba tea, bubble tea, milk tea, tapioca tea, pearl milk tea. It’s mostly a regional verbiage.
More Boba Tea Recipes to Try
Taro Milk Tea
Ingredients
Brown Sugar Boba Pearl Syrup
- ½ cup tapioca pearls
- ¼ cup muscovado sugar, or dark brown sugar
- 50 ml cold water
Taro Boba
- ½ cup green tea
- 2 to 3 tbsp taro powder
- 1½ cup milk
Equipment
Instructions
Brown Sugar Boba Pearl Syrup
- Prepare your tapioca pearls according to the package.
- In a pot, combine the muscovado sugar with 40 ml of water and bring it to a boil. Turn down the heat to a simmer and add in the prepared tapioca pearls. Simmer until the brown sugar syrup has thickened. Simmering the cooked tapioca pearls in the syrup just adds more flavour to them.
- Remove from heat once it has thickened.
Taro Boba
- Steep the green tea and set aside.
- In a blender, combine the taro powder and milk (or 50/50 milk and cold filtered water). Blend until fully combined.
- In a cup, add in half of the brown sugar syrup with the pearls. Add in the ice cubes.
- Add the blended taro powder and milk to the cup. Top off with green tea.
- Mix until everything has combined.
Notes
- Peel and cube 150 to 200 grams of taro.
- Boil the cubed taro root for 20 minutes on medium heat or until fork tender.
- Add the cooked taro, a drizzle of condensed milk, and the milk to a blender and blend until smooth.
- Combine with the green tea and tapioca (if using).
Nutrition Per Serving
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