Taro Milk Tea Boba Recipe

Introduction

Taro Milk Tea Boba is a creamy, refreshing drink perfect for bubble tea lovers. This homemade version combines fragrant jasmine or black tea with sweet taro flavor and chewy tapioca pearls. It’s a delightful treat to enjoy hot or iced any time of year.

Ingredients

• 1 tbsp Jasmine green tea or black tea
• 2 cups Hot water (ideally at 176ºF/80ºC to brew the tea)
• 4 tbsp Taro powder
• 1/3 cup Milk (half and half, or cream; dairy or dairy-free alternative)
• Ice (optional)
• 1/2 cup Uncooked tapioca pearls (quick-cook or homemade)
• 5 cups Water to cook the pearls
• 2 tbsp Brown sugar
• 2 tbsp Water to make the syrup

Instructions

1. Step 1: Cook the tapioca pearls according to the package directions or your homemade recipe (usually 3-5 minutes for store-bought). Once cooked, drain and either rinse with cold water, soak in a bowl of cold water, or place directly into the brown sugar syrup to prevent sticking.
2. Step 2: Make the brown sugar syrup by combining equal parts brown sugar and water in a small pot. Heat over medium-high, stirring occasionally until sugar melts. Let simmer for 3-5 minutes, then remove from heat. Add the cooked boba to the syrup and stir. Let soak for 40-60 minutes to absorb flavor.
3. Step 3: Brew the jasmine or black tea by heating 2 cups of water to about 176ºF (80ºC). Steep tea leaves or tea bag for 5 minutes, then remove. Stir in the taro powder until well combined. Allow the tea to cool if you prefer iced milk tea.
4. Step 4: To assemble, place the boba and syrup mixture into tall glasses. Add ice if desired. Pour in the brewed taro tea, then add milk or cream. Stir well and enjoy your homemade taro milk tea boba.

Tips & Variations

• Use half and half or cream for extra richness, or swap for coconut or almond milk for a dairy-free version.
• Adjust the sweetness by adding more or less brown sugar syrup based on your taste preference.
• Try swapping jasmine tea for black tea for a stronger, earthier flavor.
• For faster cooling, place the brewed tea in the fridge before mixing.

Storage

Store cooked tapioca pearls in their syrup in an airtight container at room temperature for up to 4 hours for best texture. The tea mixture can be refrigerated for up to 2 days. Reheat the pearls slightly or add fresh ice when serving cold drinks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant taro powder instead of fresh taro?

Yes, taro powder is a convenient way to add flavor and color without fresh taro. Just mix it directly into the brewed tea as directed.

How do I know when the tapioca pearls are cooked perfectly?

The pearls should be soft and chewy with no hard centers. Cooking times vary by brand, so test a pearl and cook a bit longer if needed. Avoid overcooking to prevent them from becoming mushy.

Taro Milk Tea Boba Recipe

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A refreshing and creamy Taro Milk Tea Boba recipe featuring brewed jasmine tea combined with vibrant taro powder, sweetened brown sugar tapioca pearls, and a creamy milk blend. Perfect for iced tea lovers seeking a delightful homemade bubble tea experience.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 65 minutes
• Yield: 2 servings 1x
• Category: Beverage
• Method: Stovetop
• Cuisine: Asian

Ingredients

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Tea and Taro Mixture

• 1 tbsp Jasmine green tea or black tea
• 2 cups Hot water (ideally at 176ºF/80ºC to brew the tea)
• 4 tbsp Taro powder
• 1/3 cup Milk (half and half, or cream; dairy or dairy-free alternative)
• Ice (optional)

Tapioca Pearls and Syrup

• 1/2 cup Uncooked tapioca pearls (quick-cook or homemade)
• 5 cups Water to cook the pearls
• 2 tbsp Brown sugar
• 2 tbsp Water to make the syrup

Instructions

1. Cook the Tapioca Pearls: For store-bought boba, follow the package directions, typically boiling them for 3-5 minutes until cooked. If using homemade pearls, cook according to your recipe. Once done, drain the pearls and rinse them under cold water or place them in a bowl of cold water to prevent sticking. Alternatively, transfer them directly into the brown sugar syrup.
2. Make the Brown Sugar Syrup: While cooking the boba, combine equal parts brown sugar and water in a small pot. Heat over medium-high, stirring occasionally until the sugar dissolves. Allow it to simmer for 3-5 minutes to slightly thicken. Remove from heat and add the cooked tapioca pearls, stirring to coat them thoroughly. Let the pearls soak in the syrup for 40-60 minutes to absorb maximum flavor.
3. Brew the Jasmine Tea: Heat 2 cups of water to approximately 176ºF/80ºC without boiling. Steep 1 tablespoon of jasmine green tea or black tea leaves or a tea bag in the hot water for 5 minutes. Remove the tea leaves by straining or removing the tea bag. Stir in 4 tablespoons of taro powder until fully dissolved and combined. Allow the tea to cool down, especially if preparing iced milk tea.
4. Assemble the Taro Milk Tea: Use tall glasses for serving. First, spoon a generous amount of the brown sugar syrup soaked tapioca pearls into the bottom of each glass. Add ice cubes if desired. Pour the brewed taro tea over the pearls, then add 1/3 cup of milk (half and half, cream, or preferred dairy-free alternative). Stir well to combine all ingredients evenly. Serve immediately and enjoy your homemade taro milk tea boba!

Notes

• Use cold water rinsing or syrup soaking to prevent tapioca pearls from sticking together.
• For creamier texture, substitute milk with heavy cream or coconut milk.
• Adjust sweetness by varying the amount of brown sugar syrup.
• Ensure not to boil the water to preserve delicate jasmine tea flavors.
• Store leftover brewed tea separately in the refrigerator for up to 24 hours.

Keywords: Taro Milk Tea, Boba, Bubble Tea, Tapioca Pearls, Homemade Milk Tea, Jasmine Tea, Brown Sugar Syrup