Fresh Taro Milk Bubble Tea

This fresh taro bubble tea is made with real, cooked and mashed taro root -- not the powdered mix from the store. The result is a creamier, more naturally flavored drink that's lightly sweetened with condensed milk and comes together in just 10 minutes.

My favorite bubble tea during university was always taro milk tea -- that sweet, nutty, faintly purple drink I'd order without a second thought.

Back then I always got the powdered version. It was good! But it wasn't until I tried making it with real taro root that I realized how much better the genuine article tastes: softer, earthier, creamier, and not overly sweet. I've never gone back.

So here's my go-to recipe for fresh taro bubble tea -- made entirely from real taro, no artificial powder required.

What is taro?

Taro is a starchy root vegetable with rough brown skin, a beige-to-light-purple interior, and a subtly sweet, nutty flavor.

It's widely used across Asian cuisines in both savory and sweet applications -- think taro puffs (wu gok), steamed taro cake (wu tao goh), and desserts like Malaysian-style bubur cha cha or taro coconut sago soup.

You can find taro root at most Asian grocery stores, and increasingly at larger supermarkets.

This recipe uses real taro for a fresher, more delicious result.

If you'd like the vibrant purple color that artificial taro is famous for, you can add a little purple sweet potato powder (more on that below).

Ingredients you'll need

• cooked, mashed taro: just 3 tablespoons (about 50g); cook a larger piece and save the rest for another use
• sweetened condensed milk: for a lightly sweet, creamy base; adjust to taste
• vanilla extract: rounds out the flavor beautifully
• whole milk: almond milk, oat milk, coconut milk or any non-dairy alternative all work well
• cooked boba pearls: homemade or store-bought cooked tapioca pearls
• ice: lots of it!
• purple sweet potato powder (optional): for natural purple color; I use Suncore brand

Note: this recipe is naturally caffeine-free, making it great for kids or anyone avoiding caffeine.

For a tea-version, here's my taro milk tea.

How to make fresh taro bubble tea

Cook and mash the taro:

You only need about 50g (3 tablespoons) of cooked taro for one serving, so cook as much of the root as you like and store the rest in the fridge.

To boil: Peel the taro, cut it into small chunks, and boil in water until fork-tender, about 15-20 minutes.

To microwave: Peel and cube the taro, place in a small bowl with a splash of water, cover, and microwave for 1-2 minutes until fork-tender.

Mash the taro while it's still warm. If it looks dry, add a tiny splash of water to help it along. You want a smooth, lump-free paste -- similar to mashed potato in consistency. You can also use Homemade Taro Paste if you have some already made.

Blend the taro milk:

In a high-powered blender, combine mashed taro, condensed milk, vanilla extract ,milk of your choice
and purple sweet potato powder (if using, for color).

Blend until completely smooth. Taste and adjust sweetness by adding more condensed milk if needed.

Assemble and serve:

Add cooked boba pearls to a tall drinking glass.

Fill with ice, then pour the blended taro milk over the top.

Serve immediately with a wide boba straw.

How to store & serve

Fresh taro bubble tea is best enjoyed immediately after blending, while the boba pearls are still soft and chewy.

If you need to make it ahead, keep the blended taro milk and boba pearls stored separately in the fridge and assemble just before serving.

The taro milk keeps well in the fridge for up to 2 days.

Note that boba pearls tend to harden when cooled and in the fridge -- a quick 30-second microwave zap can help revive them.

How to add purple color naturally

Here's something most people don't realize: taro root is not naturally purple. It's more of a beige/light pink color.

The pale lavender color we associate with taro-flavored drinks comes from added coloring -- usually artificial dyes.

To get a beautiful natural purple at home, I added purple sweet potato powder. It blends right into the drink, adds a lovely color, and has a very subtle flavor that complements the taro well.

You can skip it entirely and your fresh taro bubble tea will have a creamy beige color -- which is completely normal and still delicious.

Variations

Dairy-free/vegan: swap condensed milk for sweetened condensed coconut milk and use oat milk or coconut milk as your base.
With tea: blend in ½ cup black tea or jasmine green tea for a classic taro milk tea.
Brown sugar boba: Sweeten your boba pearls with brown sugar syrup instead of serving them plain for a tiger-stripe effect.
Hot taro latte: skip the ice and boba and serve warm -- try it with full-fat coconut milk for a cozy winter version (thanks to reader Mariet for this idea!)
Extra taro flavor: increase the mashed taro to 4-5 tablespoons for a more pronounced taro taste.

Frequently Asked Questions

What does taro bubble tea taste like?
Taro has a mild, earthy, slightly nutty flavor -- often described as a cross between sweet potato and vanilla. When made with real taro (like this recipe), the flavor is more subtle and natural than the powdered version you'd find at most boba shops.

Can I make this without a blender?
A high-powered blender gives the smoothest result, but a hand immersion blender also works well. Mash the taro as finely as possible before blending for the best texture.

Where can I buy taro root?
Taro root is widely available at Asian grocery stores and many mainstream supermarkets. Look for it in the produce section near yams and sweet potatoes.

Can I use taro powder instead of real taro?
Yes -- but then it wouldn't be a fresh taro bubble tea! If you're in a pinch and can't find taro root, use about 2 tablespoons of taro powder dissolved in the milk and skip the blending step.

Other taro recipes you may like