The MAX AC Channel #153: Taro Milk Tea

Hello everyone and welcome back to another episode of the Max AC Channel. For this month of recipes, we will be continuing our drink recipe marathon, but for this month’s theme, we will be doing our 3rd round of Juiceless July, where we will be focusing on 4 more different drinks that don’t use fruit juices in their recipes. For this episode, we will be making some Taro Milk Tea.

In the comments below, let me know how it went if you decide to make it and let me know if there’s anything you want to make next. Like the video, share it with your friends and family, and subscribe to this channel for more episodes of the MAX AC Channel.

And remember, if you want to stay cool in the kitchen, turn your AC to the max and watch the MAX AC Channel.

(And check out SirRank0Productions.com for the full recipe!)
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TARO MILK TEA (2-4 Servings)
Ingredients:
- 1/2 lb Taro Roots (1-2 tbsp Taro Root Powder)
- 1/4 lb Purple Sweet Potatoes (1-2 tbsp Ube Powder)
- 1 cup Milk
- 2 cups Water
- 1-2 tsp Loose Leaf (or 1-2 teabags) Jasmine, Green, or Black Tea
- 2-4 tbsp Sweetened Condensed Milk, Honey, or Sugar
- 1/2 cup or so precooked tapioca pearls (you can make it from scratch, but I prefer just using these pre-prepared ones since it’s a lot easier) (optional)
- Some Ice

Instructions:1. First, we’ll prepare the taro paste, so if you’re using fresh tubers, prepare a steamer by heating up some water in a large pot. While the water is heating up, peel your taro roots and potatoes and then dice them up into 1 inch cubes. Once your water is boiling, place your diced tubers into your steam basket and steam your root vegetables for 20-30 minutes, or until they are soft and fork-tender. You can also boil these directly in the water to cook the roots if you don’t have a steam basket, but I recommend using a steamer to retain as much flavor and nutrients as possible. But, if you do choose to boil them directly, you can use the water for your tea.
2. While your taro and potatoes are cooking, we’ll prepare the tea. So, heat up the water using a kettle or a pot and once that’s ready, in a mug or bowl, add in your hot water and tea and let this seep for 3-5 minutes. Once that’s done, remove the tea leaves/bags and mix in your sweetened condensed milk, honey, or sugar, until it dissolves completely. Then, let this cool for a little while we wait for our roots to finish cooking.
3. Once everything is ready, in a blender, add in your cooked taro and potatoes (or your powdered versions if using), along with your milk, brewed tea, and ice, if desired, and blend until smooth. If you don’t want to use a blender, you can mash your taro and potatoes by hand and then mix it with your milk and brewed tea until everything is well combined. If you do plan on mixing it manually though, I do recommend straining it through a mesh afterwards to give the drink a much more pleasant mouthfeel. But regardless of what method you use, give it a taste and add more sweetener if desired, and then chill this in the fridge in a sealed container for up to 3-4 days until you’re ready to serve your drink.
4. Then, when you’re ready, prepare your boba as needed, and then in your serving glass, add in your boba and ice, if desired, and then pour in your chilled taro drink, and with that, your Taro Milk Tea is ready to drink.