An ultra-creamy taro bubble tea, perfect for this summer!

THE taro (芋头 in Chinese) is a root word that has been widely used in Asia for centuries. It is found in:

• of the traditional desserts (sweet soups, mochi, pastries)
• savory dishes in some regions

👉 Its taste is mild, neutral, or slightly vanilla/hazelnut. 

👉 Its creamy texture makes it a cult ingredient on the Asian continent, including in bubble tea, which can be found in countless street markets.

👉 Rich in fiber, potassium and vitamin B, it is filling, nutritious and represents a beneficial food source in many parts of the world.

Bubble tea (珍珠奶茶) was born in Taiwan in the 1980s.
 Originally, it was mixed with green or black tea and tapioca.

👉 Taro wasn't the "historical" version, but it quickly established itself as a popular variation, seen as a dessert and a convivial moment to share.

Taro bubble tea is a good example:

• there modern Asian culinary creativity
• the mixture between tradition (taro) And contemporary drink (bubble tea)

🌏 Differences between countries

• Taiwan : more natural and authentic taste
• China : often very sweet, creative versions
• Japan : refined aesthetics, less sweet
• Southeast Asia : bright colors, sometimes a very "dessert" version“

👉 Taro Delyss, for ultra-creamy bubble teas

Our Taro Delyss organic taro powder is authentic. It contains no coloring (which can happen in some taro products) and will give a smooth, creamy texture that will enhance your recipes. Finding whole taro tubers is difficult in France, and Taro Delyss is a perfect alternative. 

Taro bubble tea (1 large glass)

🧾 Ingredients

Tapioca pearls (boba)

• 50g of black tapioca pearls (boba)*
• Water for cooking
• 1 to 2 tablespoons of brown sugar or syrup (optional)

Taro tea

• 2 tbsp Taro Delyss powder
• 200 ml of milk (or plant-based milk: oat, soy, coconut…)
• 100 ml of brewed black or green tea (optional)
• 1 to 2 tablespoons of sugar or syrup (to taste)
• (optional): 1 tbsp sweetened condensed milk or vanilla extract
• Ice

Cook the tapioca pearls for 10 minutes in boiling water. When they become very soft, drain them. Rinse them in cold water and then mix with a little brown sugar or syrup (optional).

In a blender, mix the plant-based milk (ideally coconut), 2 tablespoons of Taro Delyss, sugar (to taste) and (optional) tea infusion and/or sweetened condensed milk and/or vanilla extract.

Pour the cooled tapioca pearls into a tall glass and top with the blended taro. Enjoy!

*Caution: Tapioca pearls (boba) are quite large, elastic, and sticky. 👉 As a result, they can be difficult to chew and pose a choking hazard, especially for young children. Feel free to skip this step, as the recipe is delicious even without tapioca pearls!

👶 From what age?

❌ Not recommended for children under 4 years old

⚠️ Between 4 and 6 years old: only under supervision

✅ After 6 years: generally OK if the child chews well