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White coaster under clear glass with a layer of creamy lilac-colored taro milk topped with ice and a shot of espresso.

Taro Latte

This creamy latte made with taro, a starchy cousin that tastes like a hybrid between a sweet potato and a chestnut, is delicious with or without a shot of espresso on top!
Course Drinks
Cuisine Asian
Keyword coffee, dairy-free, egg-free, gluten-free, grain-free, milk, nut-free, taro, vegan, vegetarian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 1 person
Calories 247 kcal

Ingredients

  • ½ cup taro peeled and cubed
  • 2 teaspoons granulated sugar
  • 1 pinch kosher salt
  • 1 cup milk cold
  • 1-3 drops purple food coloring if desired
  • ice
  • 2 shots espresso

Instructions

  1. Bring a pot half full of water to a boil. Add the taro, and cook for 30-40 minutes, or until the taro is super soft and almost breaks apart when you try to stab it with a fork. It should be softer than fork tender.
  2. Drain the taro. Add the sugar and salt, then mash until very fine and the sugar is dissolved (it shouldn’t seem grainy).
  3. Mix in the milk and purple food coloring, if using. If the taro is still looking really chunky, you can blend this together until the taro is more broken down.
  4. In a tall glass, add a few handfuls of ice, then pour in the taro milk. Gently pour the espresso on top and serve!

Recipe Video

Recipe Notes

You can find taro at an Asian grocery store, either near the potatoes and onions or vacuum sealed in the refrigerated section.

Feel free to use whatever kind of milk you like!