Taro (often confused with Ube for its sweet, earthy flavor and stunning purple color) is one of the most beloved bubble tea flavors, and it makes an incredible milkshake! Both are root vegetables with purple coloring, but they are different! Taro has a slightly nutty, vanilla-like flavor and is used extensively across Asia. Ube is a yam, popular in Filipino cuisine, that has a deeper, more pronounced vanilla-like or slightly floral flavor. They are often confused due to their similar color, but ube is typically richer and sweeter.
This Taro Milkshake recipe is intensely creamy, perfectly sweet, and features a unique preparation method. Therefore, you can be sure it ensures maximum flavor and thickness.
The secret is simple: We use frozen milk cubes for an extra-cold blend. Plus, we layer vanilla ice cream and malt powder right in the glass. Skip the drive-thru and make this stunning, purple treat in under five minutes.
Why This Taro Milkshake is an Instant Favorite
Incredibly Thick: By using frozen milk cubes instead of regular ice, we get the chilling power without watering down the flavor.
Hidden Flavor Bomb: Layering vanilla ice cream and malt powder directly into the serving cup provides an unexpected, rich, creamy boost that you don’t get from blending everything at once.
No-Fuss Dessert: This recipe comes together in minutes, requiring only a blender and simple pantry ingredients.
The Essential Ingredients for a Perfect Taro Treat
To achieve that rich, authentic taro flavor and signature purple hue, quality matters.
Frozen Milk Cubes: This is the key to milkshake thickness. Pour your regular milk into ice cube trays and freeze them the night before. This keeps the shake cold without diluting the taro flavor.
Taro Milk Tea Powder: Using a good quality taro powder (the same kind used for boba drinks) provides the best color and flavor. Look for powders that already contain sugar and creamer for the smoothest result. I specifically used the powder from Bubbleology (not sponsored) in this recipe.
Milk and Sweetener: We use regular milk to help the frozen cubes blend smoothly, and a touch of sweetened condensed milk for that classic rich, velvety sweetness and texture.
Malt Powder and Vanilla Ice Cream: These two additions layered in the cup provide a nostalgic, malted taste and extra thickness that elevates this beyond a simple smoothie into a true milkshake.
How to Assemble Your Dreamy Taro Milkshake
Follow these specific steps to achieve the perfect texture and flavor distribution.
Blend the Base: Combine the frozen milk cubes, milk, taro milk tea powder, and condensed milk in a high-powered blender. Blend on high until the mixture is thick, smooth, and lump-free.
Prep the Cup: Place one to two scoops of vanilla ice cream into the bottom of your serving glass. Sprinkle the malt powder directly on top of the ice cream. This ensures that every sip has a creamy, malted richness.
Pour and Top: Immediately pour the blended taro mixture over the ice cream and malt powder in your cup.
Garnish: If desired, top with a generous swirl of whipped cream and a light dusting of leftover malt powder for presentation. Serve immediately with a wide straw or spoon.
Taro Milkshake FAQs
Q: Where can I find taro milk tea powder?
A: You can find it easily online, or at most Asian grocery stores in the tea or beverage aisle.
Q: Can I use fresh taro instead of powder?
A: Yes, but it requires much more effort. You need to steam and mash the fresh taro root, and you will need to add extra sugar, milk, and purple food coloring to achieve the right color and consistency.
Q: What is malt powder and why do I need it?
A: Malt powder (like Ovaltine or Horlicks) is a barley-based sweetener that gives the milkshake a nutty, deeply flavorful richness often associated with classic diner shakes.
Q: How long can I store frozen milk cubes?
A: Frozen milk cubes can be stored in an airtight freezer bag or container for up to three months without losing quality. This makes them perfect for prepping ahead for quick milkshakes!
Dreamy Taro Milkshake
Ingredients
Method
- Combine the frozen milk cubes, cold milk, taro powder, and condensed milk in a blender. Blend on high until perfectly smooth and very thick.
- Place 1 to 2 scoops of vanilla ice cream into the bottom of your serving glass.
- Sprinkle 2 to 3 teaspoons of malt powder directly over the ice cream.
- Immediately pour the taro mixture over the ice cream and malt layer in the cup.
- Top with whipped cream and a sprinkle of malt powder, if desired. Serve immediately.
