Taro Bubble Tea: Nutrition & How to Make

by John Staughton (BASc, BFA) last updated -

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Taro bubble tea is a variety of bubble tea that is commonly consumed for its health benefits and delicious flavor.

What is Taro Bubble Tea?

This is a particular kind of bubble tea, broadly known as boba tea, that uses taro, a starchy plant in a powdered form. While pure taro bubble tea can provide many of the nutrients found in the taro plant, overly processed taro loses much of its nutritional value. The root of the taro is the portion of the plant that is used, which gives this tea a unique nutritional profile that may not be ideal if you are dieting.

In terms of taste, taro bubble tea has a natural nutty aroma and quality, with hints of vanilla, which provide much of the taste profile for this beverage. The unusual color of this bubble tea, purple, comes from the source of the taro. Depending on where it is grown, the taro root can be white, purple or pink, which will change the base color of the drink. Purple just happens to be the most common color of the root.

Taro Bubble Tea Nutrition

The nutrition of taro bubble tea is surprisingly high in carbohydrates, most of which comes from sugar, as well as a high level of fat and calories. An 18-ounce serving of this tea provides nearly 500 calories, along with 23 grams of fat, 19 of which are of the saturated fat variety. Although many people consume taro root for its protein content, a serving of taro root in this tea will only provide 6 grams of protein. While many people think of tea as an inherently healthy drink, this type of bubble tea should not be consumed by anyone who wants to lose weight or is on a strict diet to cut down on fat intake.

How to Make Taro Bubble Tea?

If you wish to make your own taro bubble tea at home, it is relatively easy, although a bit more complicated than most “teas”.

  1. Mix 1/3 cup of taro powder with 8 ounces of hot water and allow the powder to dissolve.
  2. Add 2 tablespoons of creamer.
  3. Add 2 tablespoons of sugar.
  4. Add 1 cup of ice and shake/stir well.
  5. Some people will add tapioca pearls of honey, as a natural sweetener.
About the Author

John Staughton is a traveling writer, editor, and publisher who earned his English and Integrative Biology degrees from the University of Illinois in Champaign, Urbana (USA). He is the co-founder of a literary journal, Sheriff Nottingham, and calls the most beautiful places in the world his office. On a perpetual journey towards the idea of home, he uses words to educate, inspire, uplift and evolve.

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