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Author:
Franco Salzillo
Bubble tea is the only beverage you can drink and chew on. Who had the marvelous idea of throwing tapioca balls into a refreshing cup of iced tea? And when bubble tea is creamy, it’s even more decadently delicious.
Today we’re making taro bubble tea, and that means we’re using pretty special ingredients. For starters, taro. So, what is taro, anyway?
The taro root is a Southeast Asian plant with a starchy root. It is the root we’re most interested in since it has a unique, earthy flavor.
Mildly sweet and not dissimilar to sweet potatoes, taro is super nutritious, and it has a distinctive Asian, tropical personality that is super compatible with bubble tea. We’re using powdered taro root for our recipe. You’ll find it easily online.
As for the tea, we’re using black tea combined with whole milk and condensed milk as a sweetener. A few drops of vanilla extract will add a sweet layer of flavor to the tea, and the tapioca balls bring texture to the table.
We’re blending all the ingredients, except for the tapioca balls, to get a creamy, airy tea. When poured over ice, you get a treat that will make you roll your eyes back in pleasure.
It comes without saying now you can find taro tapioca bubbles, which are purple. If you use these, you don’t have to use taro powder. Either way, the tea ends up delicious. Even if you have taro boba, add a pinch of taro powdered starch into the blender for the most intense experience.
Here’s a tip: Follow the boba or tapioca instructions to the cue; you want them nicely hydrated before adding them to the glasses, especially if this is your first time making bubble tea.
Did you know tapioca pearls are made with a Brazilian root called cassava? It’s only natural to pair them with another famous root, taro. They’re a match made in heaven.
Have fun making bubble tea and make the most out of the lesser-known taro root. Color, flavor and nutrition, all in the same cup. What’s not to love? Share your taro bubble tea with friends and family and enjoy!
Boil half a cup of water and steep a black tea bag to the desired strength. Remove the tea bag and let it cool to room temperature in an ice bath.
In a blender, combine the whole milk, condensed milk, tea, vanilla extract and taro powder.
Divide the hydrated tapioca pearls between two cups, top with ice and pour the taro tea.
