This Taro Latte is a warm and comforting drink made with fresh taro root and steamed milk. Unlike Taro Milk Tea, which contains brewed tea, or a Dirty Taro Latte made with espresso, this cozy drink lets the naturally sweet, nutty flavor of taro shine through.
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Why you'll love this recipe
Easy to make: uses real, fresh mashed taro paste.
Simple ingredients: made with ingredients that aren't artificial powders or syrups.
Delicious: nutty and slightly sweet, perfectly comforting on a cold day.
Ingredients you'll need
- cooked mashed taro
- whole milk: or non-dairy alternative, such as coconut milk
- vanilla extract: for extra flavor
- sweetener: granulated sugar, or simple syrup; optional, to taste
Where to find taro?
You can find fresh taro root at Asian supermarkets.
It has a brown exterior and pink/purple flecks with a beige interior.
Sometimes the taro is peeled and cut into smaller portions for convenience.
How to make a taro milk latte at home
Prepare the taro paste (ahead of time).
Blend cooked taro paste with 60ml (¼ C) milk, vanilla extract and sweetener (if using). Set aside.
Heat the remaining 180ml (¾ C) milk in a saucepan (or in the microwave) until just steaming.
Froth the milk using a milk frother or steam wand until foamy.
Assemble:
Pour the taro mixture into a mug.
Slowly pour the steamed milk over top. Finish with the foam.
Garnish with whipped cream, if desired.
Stir and serve hot.
How to serve
Serve the hot taro milk latte with taro mochi, almond pound cake, or almond mung bean cookies,
Variations
Looking for a tea-based version? Try my Taro Milk Tea.
Try it with fresh boba tapioca pearls in Taro Milk Bubble Tea.
Expert tips
Use fresh taro for the best flavor.
Adjust the amount of taro, milk and sweetener to your liking.
I added purple sweet potato powder to my cooked taro paste for a slightly purple hue.
Note: If using an alternative milk (such as soy) with a slightly alkaline pH, it can turn the taro mixture slightly blue -- nothing to worry about, just a harmless pH reaction.
Other taro recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Homemade Taro Latte
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 75 g cooked mashed taro
- 250 ml whole milk divided
- ½ teaspoon vanilla extract
- sweetener optional, to taste
Garnish: (optional)
Instructions
- Prepare the cooked mashed taro paste (ahead of time).
- Blend cooked mashed taro with 60ml (¼ C) milk, vanilla extract and sweetener (if using). Set aside.
- Heat the remaining 180ml (¾ C) milk in a saucepan (or in the microwave) until just steaming.
- Froth the milk using a milk frother or steam wand until foamy.
Assemble:
- Pour the taro mixture into a mug.
- Slowly pour the steamed milk over top. Finish with the foam.
- Garnish with whipped cream, if desired.
- Stir and serve hot.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
HWC Magazine
Love this homemade taro latte Michelle! Such a unique recipe and so cozy. It's a dessert and teatime all in one delicious sip.
Michelle
Thank you Bobbi! It's such a nice alternative to actual tea when you're craving something warm and cozy!
Ben | Havocinthekitchen
This latte looks absolutely gorgeous, Michelle! I love that beautiful purple colour.
Michelle
You'll love this one, Ben! 🙂 Thanks!
David @ Spiced
I don't think I've ever had a taro latte before, but I'm imagining the flavor right now...and it sounds fantastic! This is the kind of drink I want to sip on a lazy weekend morning!
Michelle
Thank you David! It's the perfect cozy drink for when the weather is a little rainy 🙂
Raymund | angsarap.net
This homemade taro latte is such a cozy little moment, it has that gentle, nutty sweetness that only real taro gives. Simple but special.
Michelle
Yes, really love that nuttiness from the taro -- perfect for cozy fall/winter! Thanks Raymund!