Love that creamy purple drink from the bubble tea shop? This homemade Taro Boba has it all—real taro, taro powder, chewy boba, and oat milk. It’s sweet, cozy, and super easy to make at home!
For more flavorful boba recipes, check out strawberry boba, Thai tea boba, mango boba tea, and butterfly pea blue milk tea boba.
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What is Taro Boba?
Taro Boba blends the nutty, mildly sweet flavor of fresh taro and taro powder with chewy tapioca pearls and creamy oat milk, creating a delightful drink that’s both fun and delicious. The signature purple color comes from the natural pigments in taro.
What is Taro?
Taro is a starchy root vegetable commonly used in Asian and tropical cuisines. It has a mildly sweet, nutty flavor and a creamy texture when cooked. On the outside, taro has a rough, hairy brown skin, but inside, its flesh is usually white or pale purple with tiny flecks. In Thai cooking, taro is often used in desserts, soups, and snacks. Just be sure to always cook taro before eating—it’s toxic when raw but totally safe and delicious once cooked.
Why You’ll Love Taro Boba
- Uses both fresh taro and taro powder for rich flavor and vibrant color
- Naturally purple from taro’s anthocyanins (plant pigments)
- Optionally brightened with a few drops of ube essence for photos
- Sweetened with your choice: sugar, honey, agave, or monk fruit
- Quick-cooking boba pearls ready in just 3–5 minutes
- Creamy oat milk makes it dairy-free and smooth
- Simple to make at home with wholesome ingredients
Ingredients
- Fresh taro (peeled and diced) – The heart of this recipe! Mildly sweet and creamy once cooked, it gives the drink a naturally earthy flavor.
- Taro powder – Boosts the flavor and adds that classic purple color you know and love.
- Sugar, honey, agave, or monk fruit – Choose your sweetener! Add just enough to balance the earthy taro flavor.
- Quick-cooking boba pearls – Soft, chewy pearls that add fun texture and make this drink extra special.
- Oat milk (chilled) – Creamy and dairy-free, it blends perfectly with the taro for a smooth sip.
- Optional ube essence – Just a few drops give the drink a brighter purple hue—totally optional but super fun.
- Water – Used for boiling the taro and cooking the boba pearls.
Instructions
- Peel off the fuzzy outer layer of the taro, then dice it into small cubes. Rinse thoroughly, add to a pot of clean water, and boil until tender—about 15–20 minutes. Drain well.
- Cook the quick-cooking boba pearls according to the package instructions (usually 3–5 minutes). Drain and rinse under cold water. Transfer to a bowl with a little water and honey or agave to prevent sticking. For a lower-calorie option, skip the sweetener and add a few ice cubes instead.
- In a blender, combine cooked taro, taro powder, sweetener, and optional ube powder. Blend until smooth and creamy.
- Add cooked boba pearls to serving glasses. Pour taro mixture over pearls, filling about two-thirds of the glass. Top with chilled oat milk, stir gently, and serve immediately with a wide boba straw.
Top Tip
You can find fresh taro at most Asian grocery stores, especially in the produce section near root vegetables like ginger and daikon. Some larger international markets and well-stocked supermarkets may carry it too. Look for small to medium-sized taro roots with brown, fuzzy skin and no soft spots.
How to Serve Boba
- Use fresh taro and taro powder for authentic flavor and vibrant purple color.
- Add a few drops of ube essence to brighten the color for photos or presentations (optional).
- Adjust sweetness with your favorite natural sweetener.
- Serve chilled or over ice for a refreshing treat.
How to Store Leftovers
- Cooked boba pearls are best eaten fresh but can be kept in a sealed container for a few hours. Avoid refrigeration to preserve chewiness.
- Store leftover taro mixture in an airtight container in the fridge for up to 2 days.
Helpful Kitchen Notes for Taro Boba
- Cook taro until soft – Undercooked taro can be chalky, so boil until fork-tender.
- Use quick-cooking boba – Saves time and gives you that chewy texture fast.
- Sweeten to taste – Start light and adjust after blending—taro can be subtle.
- Chill your milk – Cold milk makes the drink extra refreshing.
- Add ube for color – A few drops brighten the purple without changing flavor.
FAQ
Taro contains natural plant pigments called anthocyanins, which give it the beautiful purple hue.
Can I use other plant milks?
Yes, almond, coconut, or soy milk work well too.
It intensifies the taro flavor and deepens the purple color in the drink.
Ube essence is a natural flavor and color enhancer often used to brighten purple desserts—it’s optional and purely for visual pop.
Taro Boba Tea
- Total Time: 30 minutes
- Yield: 3 glasses 1x
- Diet: Gluten Free
Description
Love that creamy purple drink from the bubble tea shop? This homemade Taro Boba has it all—real taro, taro powder, chewy boba, and oat milk. It’s sweet, cozy, and super easy to make at home!
Ingredients
- 1¼ cups chopped fresh taro (peeled and diced)
- 3 tablespoons taro powder
- ¼ to ⅓ cup sugar, honey, agave, or monk fruit (adjust sweetness to taste)
- 1 package quick-cooking boba pearls (cooks in 3–5 minutes)
- 1½ cups oat milk (chilled)
- Optional: 3 drops ube essence (for brighter purple color)
- Water (for boiling taro and cooking pearls)
Instructions
- Peel off the fuzzy outer layer of the taro, then dice it into small cubes. Rinse thoroughly, add to a pot of clean water, and boil until tender—about 15–20 minutes. Drain well.
- Cook the quick-cooking boba pearls according to the package instructions (usually 3–5 minutes). Drain and rinse under cold water. Transfer to a bowl with a little water and honey or agave to prevent sticking. For a lower-calorie option, skip the sweetener and add a few ice cubes instead.
- In a blender, combine cooked taro, taro powder, sweetener, and optional ube powder. Blend until smooth and creamy.
- Add cooked boba pearls to serving glasses. Pour taro mixture over pearls, filling about two-thirds of the glass. Top with chilled oat milk, stir gently, and serve immediately with a wide boba straw.
Notes
-
- Cook taro until soft – Undercooked taro can be chalky, so boil until fork-tender.
-
- Use quick-cooking boba – Saves time and gives you that chewy texture fast.
-
- Sweeten to taste – Start light and adjust after blending—taro can be subtle.
-
- Chill your milk – Cold milk makes the drink extra refreshing.
-
- Add ube for color – A few drops brighten the purple without changing flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts
- Method: stove top
- Cuisine: thai
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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