Taro Milk Tea

Before you start

Taro milk tea has a nutty, sweet, slightly vanilla-like flavor. Made from fresh taro root, it is thick and creamy, with a pale lilac or gray color. The bright purple drinks served in many shops are usually made with a powder that contains coloring, or with ube, a different root. Both versions are good; they are just not the same drink.

Fresh taro needs care. The raw root contains compounds that can irritate the skin and throat, so peel it with gloves and always cook it all the way through until it is very soft. Then mash it with sugar and a little milk into a smooth paste. A light tea, such as jasmine green or a mild black tea, keeps the taro flavor clear.

Ingredients

• Taro paste200 g (about 1½ cups diced) fresh taro root — peeled with gloves and cut into 2 cm cubes
• 40 g (3 tbsp) sugar
• 60 ml (¼ cup) whole milk
• Drink6 g (1 tbsp) jasmine green tea or mild black tea
• 300 ml (1¼ cups) water — at 80°C (175°F) for green tea or boiling for black
• 200 ml (generous ¾ cup) whole milk
• 2 cups ice cubes

Method

1. Wear gloves to peel the taro and rinse it well. Cut it into 2 cm cubes.
2. Steam the taro over boiling water for 20 to 25 minutes, until a knife slides through with no resistance. It must be completely tender; undercooked taro can cause an itchy, prickly feeling in the throat.
3. While the taro is hot, mash it with the sugar and 60 ml milk until smooth. For a silky texture, blend it. Leave a few small pieces if you like texture.
4. Steep the tea in the hot water: 3 minutes for green tea at 80°C (175°F), or 4 minutes for black tea in boiling water. Strain and cool.
5. Divide the taro paste between two glasses and smear some up the sides.
6. Add ice, then pour 150 ml tea and 100 ml milk into each glass. Stir well to blend the paste into the drink.

Tips for success

• Choose firm, heavy taro roots with no soft or moldy spots. Small taro (sometimes labeled eddo) is creamier, while large taro is fluffier.
• Make a larger batch of taro paste and refrigerate it for up to 3 days. It thickens when cold, so stir in a splash of milk before using.
• Some people add a little ube extract or purple sweet potato for color; it changes the flavor slightly.

Substitutions

Fresh taro

Taro powder (about 25 g per drink) mixed with hot water is quicker and gives the bright purple shop look, but it often contains sugar, creamer and coloring.

Jasmine tea

Black tea gives a stronger, maltier drink. You can also leave the tea out entirely for taro milk.

Whole milk

Coconut milk pairs very well with taro and makes a rich dairy-free version. Oat milk is milder.

Variations

Taro coconut slush

Blend the taro paste with coconut milk, a little sugar and 1½ cups ice.

Taro milk tea with boba

Add 60 g cooked tapioca pearls to each glass before the ice.

Troubleshooting

The drink feels gritty

The taro was not mashed smoothly. Blend the paste with the milk, or strain it through a sieve.

There is an itchy feeling in the mouth

The taro was undercooked. Steam until completely soft, and always peel taro with gloves.

The flavor is faint

Use more taro paste and a lighter tea. Strong black tea can cover the delicate taro taste.

Storage

Serve the drink right away. Taro paste keeps covered in the refrigerator for up to 3 days. Do not leave the paste or the finished milk drink out for more than 2 hours.

Safety notes

Raw taro is not safe to eat; cook it until completely soft, and wear gloves while peeling because the raw root can irritate skin. Green and black teas contain caffeine; the FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults.