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Taro Milk Tea

This homemade taro milk tea delivers café-quality results with a silky, nutty-sweet flavor and natural purple color. Ready in 15 minutes, this customizable recipe lets you control sweetness and tea strength for a creamy, delicious bubble tea experience at home.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 drinks
Course: Drinks and Beverages
Cuisine: Taiwanese
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Tea Base
  • 1 cup whole milk or milk of choice
  • 3/4 cup water
  • 3 tablespoons taro powder
  • 1 black tea bag or 1 teaspoon loose black tea
  • 3 tablespoons sweetened condensed milk
  • 1 tablespoon sugar adjust to taste
  • 1/4 teaspoon vanilla extract optional
  • Pinch of salt
For Serving
  • 1/4 cup cooked tapioca pearls or boba per drink optional
  • Ice cubes if serving cold

Equipment

  • Small saucepan or milk steamer
  • Whisk or milk frother
  • Measuring cups and spoons
  • Fine mesh strainer
  • Two tall glasses or mugs
  • Spoon for stirring
  • Thermometer (optional)
  • Blender (optional)

Method
 

  1. Heat 3/4 cup of water in a small saucepan over medium heat until it reaches a gentle boil. Pour the hot water over your black tea bag or loose leaves and let it steep for 3 to 4 minutes, then remove the tea.
  2. While the tea brews, measure 3 tablespoons of taro powder into a small bowl. Add 2 tablespoons of the brewed hot tea to the taro powder and whisk vigorously until you have a smooth paste with no lumps.
  3. Pour the remaining hot tea into your taro paste and whisk until completely smooth. If you notice any remaining small particles, pour the mixture through a fine-mesh strainer into a clean saucepan.
  4. Pour 1 cup of whole milk into the saucepan with your taro tea mixture. Heat over medium heat, stirring frequently, until it reaches about 160 to 170 degrees Fahrenheit or just before it starts to steam visibly.
  5. Stir in 3 tablespoons of sweetened condensed milk, 1 tablespoon of sugar, 1/4 teaspoon vanilla extract (if using), and a pinch of salt. Taste and adjust sweetness to your preference.
  6. If you want a foamy top, use a milk frother or whisk vigorously for about 30 seconds to create light bubbles on the surface.
  7. If using tapioca pearls, divide about 1/4 cup of cooked boba between two tall glasses. For a cold drink, add ice cubes to your glasses now.
  8. Pour the hot taro milk tea carefully into each glass, dividing it evenly. Stir well before drinking to make sure the taro powder doesn't settle at the bottom. Serve immediately.

Notes

Make a batch of taro paste at the beginning of your week and refrigerate it in an airtight container. You can then whip up a fresh cup in just 5 minutes by reheating the paste with milk and adjusting sweetness. Store leftover taro milk tea in an airtight container for up to 2 days. Keep boba pearls separate in simple syrup to prevent them from getting hard.