![]() ![]() I only add about one to two ounces of taro and purple sweet potato per serving. Blending too much taro in the tea will give you a super pasty and thick milk tea.Don’t over boil or overcook the taro because it will disintegrate and become pasty when you try to blend it later on.Brewing the jasmine tea leaves with the taro and purple sweet potato will help infuse the tea with the taro and sweet potato flavors, so you scale the amount of actual roots back to keep the drink from getting too thick.After many trials and errors in creating this recipe, I’ve come up with with a way to get stronger taro flavor without the viscous and pasty texture: I tried to thin out the texture using more milk and/or tea, however, it was still too thick–it also diluted too much of the taro flavor. While this is great for thicker taro milk smoothies, I wanted something with just as much taro flavor but lighter texture. For instance, I found out that when you cook and blend taro, it turns into a viscous, pasty texture. There were some definite obstacles in trying to get a smooth, flavorful cup of taro milk tea. Brewing tips gnarly blueish color from the purple sweet potato For this recipe, I used Sunflower brand jasmine tea leaves that I picked up as 99 Ranch and are also available in other Asian grocery stores. To learn more about tea, visit my post on green tea vs. The lighter and fruity flavor of jasmine green tea pairs well with the sweet vanilla flavor profile of taro without completely overpowering the roots. Since taro and purple sweet potato don’t have particularly strong flavor profiles besides sweetness, I went with jasmine green tea leaves for this recipe. You want to follow the same guidelines as taro, firm roots without bruising. I found this purple sweet potato at my local Filipino grocery store, Seafood City, but if you can’t find any you can simply use taro only. I added Okinawan purple sweet potato to this taro milk tea because I wanted a more vibrant purple coloring without using food coloring. ![]() Taro has a sweeter flavor, while eddoe can be slightly more bitter. Eddoe roots are MUCH smaller (about the size of a lemon) and are very slimy and completely white on the inside. It’s important not to confuse taro roots with eddoe roots–and I’ve even seen some American grocery stores mislabel these two. When choosing a taro root, pick one that is firm throughout without any physical bruising or soft spots. Inside, taro roots are white with thin purple markings throughout. One taro root can range anywhere from 10 inches to larger and are heavy. ![]() I’ve seen them pre-peeled in large vacuum packages in the refrigerated produce section and also unpeeled in the produce display stands. When choosing taro, it’s important to note that this recipe uses LARGE taro roots. How to pick taro & purple sweet potato left: taro, right: purple sweet potato This recipe will guide you to refreshing, smooth and rich taro milk tea. While powder mix is great if you can’t find any fresh taro around, I would definitely make taro milk tea from scratch if you get a hold of taro roots. Whereas powdered taro has a slight metallic and super sweet flavor, fresh taro is lighter and nuttier in flavor and you can taste the jasmine tea. I’ve also been able to notice the difference in taste between powdered taro and fresh taro milk tea. While taro powder is included in the ingredients in these premade taro mixes, they also include many additives and food coloring that I try to avoid. Unfortunately, many cafes (including my girlfriend’s old job) used premade taro mix for taro milk teas. After trying many different types of taro milk teas in different tapioca pearl / boba cafes, I started to research how to make taro milk tea at home. It’s been one of the only places in Orange County that uses fresh taro from my personal experience. The taro milk tea from 7 Leaves Cafe is probably one of the best I’ve ever had because you can actually taste taro. It started off with an obsession with taro boba smoothies in the early 2000s, and more recently, fresh taro milk tea from one of my favorite boba shops 7 Leaves Cafe. Taro milk tea has been on my list of boba favorites for years (along with jasmine sea cream boba, hot almond milk tea, & iced matcha lattes). After trying so many different ways to make this drink, I’ve finally figured out the perfect consistency & sweetness level that rivals some of the most popular boba cafes nearby. If you want taro milk tea made from fresh taro roots and purple sweet potatoes, then this recipe if for you. This recipe delivers a rich and creamy vanilla flavor of taro in super fun to drink boba milk tea is the perfect metaphor for summer in a glass: sweet, refreshing, and you never want it to end. ![]()
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