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Amazing Taro Latte: Creamy Purple Perfection

Taro Latte
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A creamy, pastel-purple drink made with taro root or powder, milk, and a touch of sweetness. Smooth, nutty, and naturally gluten-free, it’s the perfect cozy beverage for relaxing at home or recreating your favorite taro drink aesthetic café experience. Serve it hot or iced for a comforting, versatile treat.

Ingredients

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  • 1/2 cup cooked taro root (or 2 tablespoons taro powder)
  • 1 cup milk or plant-based milk (oat, almond, soy, or coconut)
  • 1 – 2 tablespoons maple syrup, agave, or sweetener of choice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Optional: lavender syrup or extract, fresh ginger or ginger syrup, tapioca pearls, taro paste

Instructions

  1. Cook Taro: Peel and dice taro root, then steam or boil until fork-tender (15–20 minutes). Cool slightly.
  2. Blend: Add cooked taro (or powder), milk, sweetener, vanilla, and salt to a blender. Blend until smooth and creamy. Strain if desired for extra smoothness.
  3. Heat for Warm Latte: Pour into a saucepan and warm gently over medium-low heat. Do not boil.
  4. Serve: Pour into a mug for hot taro latte or over ice for iced. Add boba or lavender syrup for variations.

Notes

  • Use taro powder for convenience and vibrant purple color; fresh taro offers a more natural, nutty taste.
  • For a lavender twist, add lavender syrup or steep dried lavender in warm milk before blending.
  • To make it spicy, turn it into a taro ginger milk tea by simmering fresh ginger in the milk before blending.
  • For best taro drink aesthetic, serve in a clear glass with milk foam or edible flowers.
  • Refrigerate leftovers for up to 3 days and shake or stir before serving.

Nutrition

Find it online: https://bakerslider.com/taro-latte-recipe/

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