Eosinophilic Esophagitis Friendly Taro Milk Tea with Boba
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Learn more →Ingredients
2 servings
For the boba
- ½ cup dried tapioca pearls (boba)
- 4 cups water
- 3 tbsp brown sugar
For the taro milk tea
- 1 cup taro, peeled and cut into 1-inch cubes
- 1 ½ cups whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ½ cup brewed black tea, cooled
- 3 tbsp sugar
- ½ tsp vanilla extract (optional)
For serving
- 2 cups ice
Instructions
- 1
Bring 4 cups of water to a rolling boil in a medium saucepan over high heat. Add the dried tapioca pearls and stir immediately to prevent sticking. Cook, stirring occasionally, until the pearls float to the surface and are tender all the way through with no hard white center, about 15–20 minutes (check by pressing one between your fingers — it should give with no resistance).
- 2
Drain the cooked pearls through a fine-mesh strainer and rinse briefly under warm water. Transfer to a small bowl and toss with the brown sugar while still warm, stirring until the sugar dissolves into a thin syrup that coats the pearls. Set aside.
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