Taro milk tea

• Brown Sugar· not in your bar1 tablespoon

  Or swap: Maple Syrup — deeper caramel, Sugar — cleaner, less molasses

• Tapioca Pearls· not in your bar1/4 cup

  Or swap: Popping Boba — bursting texture

• Taro Powder· not in your bar2 tablespoon
• Water· not in your bar1 tablespoon
• Water· not in your bar1 cup
• Water· not in your bar2.5 cup
• Jasmine Tea· not in your bar0.5 tablespoon

  Or swap: Green Tea — less floral

• Ice· not in your bar
• Milk· not in your bar1/4 cup

  Or swap: Half-and-Half — richer, Plant-Based Milk — dairy-free swap

Instructions

1. 1

   Cook the tapioca balls.

2. 2

   If using homemade tapioca balls, follow my recipe for homemade tapioca pearls.

3. 3

   For store-bought boba, cook according to the package instructions (usually 3-5 minutes).

4. 4

   Once cooked, drain the boba immediately and rinse under cold water, or transfer to a bowl of cold water or straight to the brown sugar syrup.

5. 5

   Make the syrup. As the boba cooks, add the water and brown sugar to a small saucepan.

6. 6

   Heat over medium-high, occasionally stirring, until the sugar has dissolved.

7. 7

   Simmer for 3-5 minutes to slightly reduce and thicken the mixture.

8. 8

   Remove it from the heat and add the cooked boba balls, stirring to coat the pearls well.

9. 9

   You can let it soak for up to 40-60 minutes to infuse the boba with more flavor.

10. 10

    Prepare the tea. To enjoy this as iced tea, steep it well in advance and let it chill for a few hours.

11. 11

    Bring water to 176ºF/80ºC on the stovetop or using a temperature-controlled kettle – don't bring it to a complete rolling boil.

12. 12

    Pour the hot water over the tea and steep for 5 minutes.

13. 13

    Remove the tea leaves.

14. 14

    Add the taro powder and mix well.

15. 15

    Set aside to cool.

16. 16

    Assemble. Use tall glasses.

17. 17

    Add the boba syrup mixture – about 1/4 cup per portion.

18. 18

    Add ice if you're using it, about 1 cup of taro tea, and finally, 1/4 cup of milk.

19. 19

    Enjoy!