Taro Milk Tea (Bubble Milk Tea Recipe)

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I love preparing this creamy taro milk tea in under an hour. Green tea bags, taro powder, and tapioca pearls create an organic treat that my kids look forward to drinking. It is a cool, mildly sweet drink that I find incredibly easy to prepare whenever we need a quick treat.

Brewing the tea separately and blending the taro creates a smooth texture that reminds me of making honeydew milk tea. I love that I can control the sweetness to keep the drink perfectly balanced for my kids. It is such a relief to have a quick, refreshing treat ready in under an hour. Yay!

I was inspired to create this recipe to show my friends in the gym that they can satisfy a sweet craving with wholesome ingredients. They love learning how to make different variations at home, similar to the refreshing flavors found in this wintermelon milk tea. It is so rewarding to share a drink that is both a hit with my kids and a healthy win for my fitness community.

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🥘 Ingredients

Here is what I need to make this refreshing taro milk tea.

Green Tea Bags: I find green tea has a grassy yet fresh flavor. I can use green tea leaves too, but then I need to strain the tea or use a tea diffuser. I like to use jasmine green tea.

Tapioca Pearls: I usually get chewy tapioca pearls at Asian food markets or online. Black boba pearls need to be cooked before I can enjoy them with tea.

Brown Sugar: Boba pearls have a mild flavor and need to be sweetened. I stir brown sugar with warm boba pearls to make a sweet syrup. I can also use cane sugar if I don’t have brown sugar.

Taro Powder: I find taro root powder easier to mix with tea than fresh taro paste. I usually find it at Asian grocery stores or online. Taro root powder is not the same as taro boba tea powder or taro bubble tea powder and it is also not the same as real taro root. If I want to use real taro, I boil the flesh, mash it into a fresh paste, and use it instead of the powder. Using taro root powder makes the drink taste more like what you get at bubble tea shops, and it is easier to use and easier to find than raw taro root.

Ube Extract: I use ube extract for its sweet, vanilla-like flavor and bright purple color.

Milk: I add a splash of milk to make the purple boba tea extra creamy.

Ice Cubes: I make sure to use plenty of ice because lukewarm bubble tea isn’t very good.

🔪 How To Make

Here are the steps on how I make this delicious Taro Milk Tea:

Make Green Tea: I simmer 2 cups of water over medium heat, then remove the pan from the heat and add the tea bags. I let them steep for 5 minutes, remove the tea bags, and set the tea aside to cool.

Cook Tapioca Pearls: While the tea cools, I bring a small pot of cold water to a boil, add the chewy tapioca balls, then reduce the heat and let them simmer for 5 to 6 minutes.

Strain Pearls: I carefully strain the chewy boba pearls into a small bowl, stir in the brown sugar, and then set them aside to cool.

Add Taro Powder: I add the taro powder, ube extract, and milk to the cooled tea base and whisk everything until it’s fully combined.

Assemble: I evenly divide the black tapioca pearls and syrup between two tall glasses to make sure each drink has the same chewy, sweet goodness.

Add Tea: I pour the taro tea into each large glass and top it with a cup of ice to keep it cold and refreshing.

Serve: I enjoy my taro boba milk tea immediately!

📖 Variations

When you make taro pearl milk tea at home, customizing it is easy! All of the main ingredients can be changed to your liking.

Extra Creamy Coconut: I stir in 1/2 cup of thick coconut milk to create a much richer texture. This dairy free swap makes the drink feel a lot more decadent.

Warm Vanilla Kick: I add 2 teaspoons of pure vanilla extract while the tea is still warm. The aroma reminds me of a fresh bakery and pairs perfectly with the earthy taro.

Sweet Honey Glow: I drizzle 3 tablespoons of raw honey into the mixture for a more floral sweetness. Using honey instead of sugar makes the drink feel a bit more natural.

🍽 Serving Suggestions

I like to enjoy taro milk tea with something soft and slightly sweet that complements the creamy drink. One of my favorite pairings is Dairy Free Blueberry Muffins, which are moist and full of juicy berries that balance the rich taro flavor. I also love it with Gluten‑Free Banana Chocolate Chip Muffins because the warm spices and chocolate chips make the drink a cozy treat. 

For a different kind of pairing, I reach for baked goods with a bit of texture and sweetness to contrast the smooth milk tea. Cinnamon Streusel Muffins add a warm, crunchy top that works well with the cool, creamy taro. Another option I enjoy is Blueberry Sourdough Muffins, which have a slightly tangy base that pairs nicely with the taro’s sweet notes.

🧊 Storage Directions

Refrigerating: I usually keep my taro milk tea in a sealed bottle or jar in the fridge, and it stays good for about 24 hours. I try to drink it the same day if possible because the tapioca pearls start to harden as it cools. If I’m saving it for later, I store the tea and pearls separately when I can as this keeps the pearls chewy and the taro flavor fresh.

Freezing: I don’t recommend freezing taro milk tea. Freezing can change the texture of the milk and make the tapioca pearls tough or grainy when thawed. If I need to prep ahead, I freeze just the cooked taro or taro paste separately, then mix it with milk and tea when I’m ready to serve.

Reheating / Serving:  If I am enjoying leftover taro milk tea, I usually let it come to room temperature first. For drinks that I prefer warm, I gently heat the taro and milk mixture on the stove before adding the pearls. If the pearls have hardened, I briefly soak them in hot water to restore some chewiness. I also taste the tea before serving and adjust sweetness or add a little extra milk if it has thickened or mellowed in the fridge.

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