Drinks Non-Alcoholic Drinks Tea Taro Bubble Tea 4.0 (3) 3 Reviews Taro root gives this bubble tea its purple color. Add tapioca pearls and make your very own bubble tea. By Evi Abeler Evi Abeler Evi Abeler is a New York City-based photographer and table-top director focusing on food & drink, still life, and lifestyle images. Evi's work showcases passion and flavor in every project. Her images focus on the natural beauty of food and objects, highlighting their inherent colors, textures, and craftsmanship.Expertise: food and drink photography, still life photography lifestyle photography.Experience: Growing up in rural Germany, Evi Abeler lived a farm-to-table experience. Her grandmother would wash muddy carrots, pluck feathers from freshly slaughtered chickens, and cook the game that her grandfather, an avid hunter, brought home. The rich smells from the stove are still a lovely memory for Evi. The gift of a camera at an early age sparked a new passion, which she explored further in high school, and which eventually brought her to New York City to earn a master's in fine art photography. Evi opened her own photography studio in 2010.Evi has worked with About.com, BakeSpaceTV, Brooklyn Foodworks, Food+Enterprise Conference, Freelancers' Union, Foodstand, Harlem Garage, Hot Bread Kitchen, In Good Company, Photoville, and more. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: © Evi Abeler Active Time: 20 mins Total Time: 30 mins Yield: 1 serving Ingredients 1 taro root 1 pinch of baking soda 1/4 cup sweetened condensed milk 1/2 cup milk (can be almond, coconut, or dairy) 1/2 cup ice cubes Tapioca pearls Directions Prepare the taro Peel the taro and cut it into 1-inch cubes. Bring a pot of water to a boil and add a pinch of baking soda. Add the taro and boil until soft. Drain and transfer the taro cubes to a large bowl and let them cool. Blend the drink When the taro root is cool, add a 1-inch cube to the blender with the condensed milk, milk of your choice, and the ice cubes; reserve the remaining taro for another use. Blend the ingredients until smooth. Serve in large glass with tapioca pearls. Notes Cooked taro can be frozen for later use. Use this tapioca pearls recipe. Rate It Print