![]() ![]() This recipe is written for one large glass, so feel free to double or triple it if you’re making it for more people. There are two parts to making the perfect glass of taro bubble tea and I’ll walk you through both. Ice – This is just for assembling the final drink.Purple sweet potato or ube powder – Another optional ingredient, only needed for the color if you’re using the fresh paste and want that purple hue.I leave it out when preparing this for my kids. Many milk tea recipes don’t use it so you can make it to your preference. Milk – I prefer non-dairy milk, but you can use whatever you like.Sweetened Condensed Milk – If you’re using my homemade paste, you may not need much of this, but it is key for sweetening the overall drink, so you can adjust it based on your taste.Taro Paste or Taro Powder – Make your own paste or buy the powder, whichever you prefer.Water – Necessary for making the syrup for tapioca and brewing green tea.Brown sugar – This is for making an essential, simple syrup for tapioca pearls.Dried tapioca pearls – There are many brands and they’re available at most grocery stores.You’ll also need to prepare the tapioca balls and syrup to make it a truly authentic drink. Otherwise, you’ll use the same basic ingredients. The only difference between the two methods is where the taro flavor comes from. If you really want that fresh flavor, but the color too, you can include sweet potato or ube powder to achieve that. Those made with fresh paste will be much lighter, almost pale pink or slightly lavender. The powder contains dyes that give you the vibrant purple drink you may be familiar with. I do want to note that the color will be very different depending on the method you choose. I’ve shared how to make it both ways so you can have a glass whenever and however you like. Of course, sometimes using taro powder is quicker when you get that craving. It’s really easy to make with the fresh root, but can be even made quicker if you find the pre-mashed and frozen root at a local Asian market. Taro Bubble Tea Two Waysīy far my preferred way to make taro boba tea is by using my homemade taro paste. I’ve since discovered two ways that we enjoy making it and I’m excited to share them both with you. Once I learned more about taro root and how to cook it, I was ready to make my own version of boba tea. My entire family loved them all, from the fruity ones, the coffee-inspired ones, and of course, fresh taro milk tea.īack at home I really wanted to be able to capture a bit of our trip’s flavors. There’s nothing like the authentic thing, and all the amazing varieties out there made it fun to try a new one almost every day. For myself, the first time I tried it was actually in the most traditional place possible when we were on a family trip to Taiwan. Sipping a sweet, refreshing glass is delicious, fun, and a treat the whole family will enjoy.īubble tea has become a pretty popular drink around the world in recent years, so odds are that you’ve tried, or at least seen it. Once opened store in an airtight container and use within 30 days.You can make the widely popular taro milk tea right at home using either of my two easy methods. Store in a cool place and avoid direct sunlight. May contain traces of wheat, egg and soy. Ingredients: icing sugar, 25% coffee creamer (glucose syrup, fully hardened palm kernel oil, milk proteins, anti-caking agent: silicon dioxide, emulsifier: mono- and diglycerides of fatty acids), 21% truffle potato powder, taro powder, tapioca starch, anti-caking agent: silicon dioxide stabilizer: locust bean gum. Our taro is natural based and tastes excellent! INGREDIENTS It is the most popular bubble tea flavour. Taro is a sweet potato that comes from South East Asia and has a cookie-like taste. Premium quality taro powder with natural ingredients 30 drinks (based on 30 grams per drink)īox of 20 - 1 KG bags - Servings per bag: Approx. Single 1KG bag - Servings per bag: Approx. Single 200 gram bag - Servings per bag : Approx.
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