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Le Chaudron recipe
Bubble tea taro
Taro bubble tea
⏱ 30 minServes 2Medium245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
60 g (2 oz)black tapioca pearls
30 g (1 oz)taro powderpurple purée
30 g (1 oz)brown sugar
200 ml (¾ cup)cold whole milk
100 ml (½ cup)brewed black tea, cooled
10crushed ice cubes
- 60 g (2 oz) black tapioca pearls
- 30 g (1 oz) taro powder purple purée
- 30 g (1 oz) brown sugar
- 200 ml (¾ cup) cold whole milk
- 100 ml (½ cup) brewed black tea, cooled
- 10 crushed ice cubes
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring 1 L (1 qt) water to a rolling boil, add the tapioca pearls and stir for the first 30 seconds.
- Cook over medium heat for 25 minutes, stirring often so they don't stick.
- Remove from the heat, cover and let stand 10 minutes, then rinse in cold water to stop the cooking.
- Toss the pearls with the brown sugar in a bowl so they stay soft and sweet.
- Make the taro base by whisking the taro powder with a little hot milk until smooth.
- In the shaker, combine the taro base, black tea, remaining milk and 6 ice cubes. Shake hard for 15 seconds.
- Spoon the pearls into the bottom of the tall glass, pour the shaken drink over them and serve with a wide bubble tea straw.
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