Homemade Vegan Taro Milk Bubble Tea
Servings: 1 serving (700 mL)
Ingredients
For the tapioca
- 1 cup boiling water
- 1/3 cup quick cooking 5 min brown sugar flavour tapioca pearls
- 1 tbsp brown sugar
For the taro milk tea:
- 6 tbsp of frozen taro paste I freeze them into 2 tbsp sized cubes
- ¾ cup brewed jasmine tea
- 1 cup plant-based milk
- 2 tbsp plant-based coffee creamer
- Sweetener to taste I didn’t use any since my taro paste and coffee creamer are sweetened
- 1-1.5 cups ice cubes
- 1 bag of jasmine tea
- 3/4 cup water
Instructions
- Brew 1 jasmine tea bag in ¾ cups water for about 4-5 minutes. Remove tea bag and let cool while you prepare the tapioca pearls.
Tapioca Pearls
- First make your tapioca pearls by boiling about 1 inch of water in a small pot. Add your tapioca pearls and cook until soft (about 5 minutes).
- Drain and reserve about 1 tbsp of water in the pot, then add brown sugar and cook for about 3 minutes to dissolve the sugar and infuse the pearls with the syrup.
- Transfer the tapioca pearls and syrup to your drinking vessel, then set aside.
Taro milk tea
- Blend the frozen taro paste, brewed jasmine tea, plant-based milk, and plant-based coffee creamer.
- Add ice over the cooked tapioca pearls, then pour over the
taro milk tea. Enjoy!