Purple Boba | Taro Milk Tea with Tapioca Pearls

This purple boba, famously known as Taro milk tea is rich, creamy milk tea that contains fresh taro roots and luscious purple sweet potatoes, a colorfully purple drink hugely prevalent all over Asia.

It delivers a vibrant and exceptionally creamy flavor of the taro that is highly addictive among those who indulge.

Considered a worldwide phenomenon, this Taiwanese specialty, often referred to as "Purple Boba Tea" is not only a gorgeous collaboration of color; it is highly robust in flavor.

It originated in Taiwan in the year 1980 where natives and tourists indulged in the tasty mixture, and it exploded in popularity throughout the Southeast region of Asia.

Jump to:

• Watch the video
• What is purple boba?
• Interesting facts about taro boba milk tea
• What does the taro milk tea taste like?
• Taro vs Ube
• Best way to pick taro or the purple sweet potato
• Brewing tips for the tea enthusiast
• Grab these ingredients
• Step by step instructions:
• Interesting recipes
• Full Recipe

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Watch the video

By the 1990s, word of this highly delectable and immensely refreshing drink made its way to the United States, and it immediately took off as a favorite throughout the states.

This particular milk tea recipe is trendy through the collaboration of the internet, the various social media platforms, and the colorful drink's highly appealing appearance.

If you live in an area where this rich and flavorful beverage is not available at local shops or restaurants, you will be pleased to know that this drink is very easy to make at home.

All it takes is a few simple ingredients and a little time, and you can create this tea with ease.

If you search for a milk tea full of vibrant flavors, boba milk tea is for you! This delivers a vibrant and exceptionally creamy vanilla-based flavor derived from taro. It is sweet, fun, and remarkably refreshing. Many refer to it as a "summer in a glass."

I have tried a variety of recipes, and I have finally discovered the perfect combination of ingredients. It is sweet, has an excellent level of consistency, and even rivals those boba beverages sold in many cafes specializing in this beverage.

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What is purple boba?

Often referred to simply as "taro milk tea," this is an ube boba tea with milk dependent upon taro for its flavoring. It may be created using extracts or made from scratch.

The taro root is quite starchy, making this variation of milk tea creamier and more vibrant. The taro used in the beverage is a purple tuber that is potato-like in nature.

It is widely utilized in various dishes throughout Southeast Asia. This particular tea stands out above all other milk-based teas because of its distinctive pastel-based purplish hue.

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Interesting facts about taro boba milk tea

Those who are loyal fans of this creamy, highly satisfying beverage can answer the following with the highest confidence level.

Continue reading to learn more.

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What is taro?

Taro is a type of root vegetable similar to that of a sweet potato. Its coloring ranges from a brown with purple tinges, lilac, and an intense purple; it has flavoring identical to a coconut.

It is often used as a thickening agent and a flavoring agent and is pureed before being used in boba-based milk tea.

Found in the moist, warm tropical regions located in Asia and South India, taro is a root-based vegetable from the Colocasia Esculenta plant.

Cultivation occurs in various regions of the world, including Hawaii, Venezuela, and Brazil. The leaves look like a heart-shape. These – along with the vegetable - may be consumed.

Depending on where the cultivation is, the roots appear purple, white, or even pink. In most instances, the flesh is white and covered in brownish-colored skin.

There are tiny purple spots inside, and when used as a food source, they are similar to a potato. Most consume taro precisely like they would consume regular potatoes.

Taro can be baked, fried, mashed, boiled, or even roasted. Or maybe prepared and served as a main dish, a side dish, and even a dessert!

Many also take the taro to create special beverages, such as smoothies, shakes, and even cocktails.

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Is taro healthy to eat?

You will be pleased to know that there are several distinct health benefits associated with taro root. Yes, it is very healthy to eat. It contains high fiber levels, an immense amount of potassium, Vitamin B6, and even magnesium.

The combination of vitamins and nutrients within the root can control blood sugar levels within the body and reduce the risk of heart disease development.

If you like to curb your appetite or shed a few pounds, taro will help! This food product may be used as an alternative for foods with a high level of carbs and calories, such as potatoes.

Additionally, it makes the body feel "full" and reduces bouts of hunger. It can significantly reduce the appetite as it is very satisfying.

Its large number of vitamins and minerals has been highly effective in ensuring the digestive system's top functionality.

It is important to note that many desserts and beverages that contain taro may have a high amount of sugar. Suppose you suffer from a health condition that is negatively impacted by sugar consumption.

In that case, it is advisable that you only make or purchase taro teas and desserts that have reduced sugar.

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What does the taro milk tea taste like?

If you are unfamiliar with taro tea's exotic taste, likely, you will not order it or have a desire to create it yourself. You will truly miss out, though.

This bubble tea has a flavor that is similar to nuts and is exceptionally sweet.

When the taro is cooked, its final taste is much similar to the sweet potato.

Combined with the ingredients used to create the tea, it results in a creamy, rich, seemingly tropical, and highly exotic blend of sugar, vanilla, and nuts – all wrapped up in a tasty purple-colored beverage that is like none other.

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What makes the taro tea exhibit a purple color?

As highlighted previously, the taro's roots have an assortment of colors - such as white, pink, and purple. This coloring depends on the region where the plant was grown. The flesh is white, and the spots are purple.

The plant itself is not a purple color. The powder that stems from the taro root is, though. This is because – during the manufacturing process - dye is added to the powder during the processing stage.

As a result, the bubble tea develops a distinctive purple hue.

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Taro vs Ube

Many people mistakenly believe that since the taro is purple, it is created with the ube plant, which is also purple, but this is not the case.

While both are root-based plants and are similar in shape, ube and taro are entirely different.

This is notable in their texture and the taste of each. Ube is more like a purple-colored yam, while taro is more like a potato.

When you cut the ube and the taro plant open next to each other, you will find that the ube has a very vibrant purple and that the taro is white and fleshy with small purple dots.

It is only during the manufacturing process that dye is added to transform the taro to completely purple.

In addition to this, ube has a higher level of sweetness than taro. When it is cooked, it develops a very soft texture. Taro – on the other hand - is not very sweet. It is more of a starchy vegetable.

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Can I drink taro milk tea if I am lactose intolerant?

Yes, if you are lactose intolerant, you may drink taro tea. The milk enhances the tea's flavoring, but you may add a milk type that does not contain dairies, such as oatmeal milk, soy milk, or almond milk.

Many add almond milk because it seems to enhance the flavor of the milk tea significantly.

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Is there more than one version of the taro tea?

Yes, you may change the basic ingredients of this tea to produce different flavors of taro tea. If one prefers, for example, you may use oatmeal milk instead of traditional whole milk.

• You may exchange the sugar for honey or even for the rich flavoring and creamy texture of condensed milk.
• You can also add tea leaves of various varieties to alter the flavor; however, I don't advise utilizing green tea leaves. The only aspect that should never be changed is the taro root.

The form of the tea may change based on the ingredients utilized in its creation.

• For example, most people and cafes will create taro milk bubble tea with powder from the taro vegetable.

If you want to create the tea at home, you can use the diced taro instead of the powdered version. Sans coloring, the drink will turn out to look pinkish.

To increase the beverage's sweetness, you may use any sweet base ingredient, such as condensed milk, honey, cinnamon, vanilla, syrup, or molasses. The choice is yours!

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Best way to pick taro or the purple sweet potato

• When selecting taro, you should opt for the huge roots. Ensure that the vegetable is very firm and does not have any soft spot. It is important to avoid those roots that appear to be bruised.
• You may purchase purple sweet potatoes at any store that specializes in Asian foods. This may be used - in place of food coloring - to add the purple base to the taro.
• Once you have your taro, peel them and place them in an airtight bag or container. In some instances, you may be able to purchase them already peeled and put them in a vacuum-sealed container.
• Look where the refrigerated produce is located. Display stands in the grocery store's produce section, or fruit and vegetable store will hold the root vegetables' unpeeled versions.

For tea:

For those searching for a very strong sweet level or profile for your taro tea, you should consider using the jasmine green tea leaves for this tea recipe.

It adds a fruity, sweet twist that is sure to delight your taste buds. Best of all, it pairs very well with the vanilla-based flavor that stems from the taro roots.

Note:

To extract the highest level of flavor from jasmine tea leaves without crossing over into bitterness, you should brew the tea at 176°F (80°C) temperature.

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Brewing tips for the tea enthusiast

Many may encounter obstacles in an attempt to create a smooth cup of taro tea. When taro is blended and cooked, it transitions into a pasty texture that is highly dense.

This may be perfect for those creamy smoothies, but many prefer a lighter consistency. If additional milk or extra tea is added, it will dilute the flavoring of the taro root.

The following represents the methods I have used to overcome these challenges.

If you want a consistent, creamy taro milk tea that has a lot of flavors, follow these steps:

• Combine purple sweet potato, jasmine tea leaves, and taro and initiate the brewing process. Reduce the amount of taro root that you place in the mixture. You will find that this better infuses all of the ingredients' flavors without thickening the mixture too much.
• If you attempt to boil the taro root or cook it for too long, it will disintegrate. This will result in an unsuitable paste that will not easily blend later when preparing the beverage.
• For each serving, only add 1-2 ounces of the taro root and the purple sweet potato, that way, it does not turn into a thick, pasty mess.
• The taro root only results in a light purplish color; adding a little purple sweet potato enhances the beverage's appearance. This also sweetens up the liquid a bit and does not result in a high level of starchiness. If necessary, you may completely omit the purple sweet potato from the recipe.
• Chill all the ingredients - the purple sweet potato, the actual tea, and the taro root before combining to ensure that the beverage is at the right temperature before consumption.

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Grab these ingredients

For Tea:

• 1 cup Taro (sliced in 1" cubes)
• 8 oz Okinawan purple sweet potato (or 1 cup)
• 2 tablespoon Jasmine tea (loose leaves)
• 4 cups of water

Boba Assembly:

• 1 cup tea mixture (from above ingredients)
• 2 tablespoon condensed milk
• ⅓ cup milk (I used evaporated milk)
• ½ teaspoon Ube extract (depends on how deep the color you want)
• 2 scoops Ube flavor ice cream (optional)

Garnish:

• ½ cup Tapioca pearls
• 1 tablespoon Dehydrated Ube or Taro powder (optional)
• frothed milk (or whipping cream)

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Step by step instructions:

For TEA:

• Place a medium pot on the stove, over medium heat. Add your water and bring it to a complete boil. Then, add a pinch of baking soda into the pot.
• Immediately after, place your cubed taro root and the purple sweet potato into the pot. Lower the heat and let the water simmer. Continue the simmer for approximately 7-10 minutes or until the roots are tender.
• Place the jasmine tea leaves in a tea diffuser or wrap them inside of cheesecloth. Drop into the water and allow the mixture to continue to simmer for another 5 minutes. The mixture should not cook at a temperature of above 176°F.
• Remove the pot from the heat and allow it to engage in the steeping process for approximately 15 minutes.
• Strain the jasmine leaves and remove them from the pot. You should also remove the purple sweet potato and the taro.
• Place the sweet potato and the root into a bowl and chill in the refrigerator for an hour.
• Take the remaining tea and let it chill in a different container for an hour.

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The Assembly:

• Prepare the boba according to the instructions on the packaging and placed the cooked portion within a bowl. Here, you should combine it with rich brown sugar or soak them in honey or sugar syrup.
• Place 1 cup of chilled tea mixture in a blender, add milk, ube extract, and condensed milk (or sugar). Put some ice cubes, and a scoop of ube flavor ice cream for creamy, tasty results (it's optional but highly recommended). Blend.
• Then, you can add 2 slices of each cooked purple sweet potato and taro root to the blender, blend it with a couple of pulses. You want the items to transition into tiny pieces and not completely dissolve.
• If necessary, you may add more taro or sweet potato; however, be careful how much you add because it could get too thick.
• Place tapioca pearls at the bottom of the glass. Once you have reached the flavor you desire, pour the purple boba into glasses. You may top it with frothed milk or whip cream to enhance its taste and appearance. Drizzle some purple yam powder. Enjoy!

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Full Recipe