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
Scale
- 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