A taro latte is a creamy, mildly sweet drink made from taro root — a starchy purple tuber native to Southeast Asia — mixed with steamed milk and, in the home barista version, a shot of espresso. It has a subtle, earthy sweetness often described as a cross between sweet potato and vanilla, with a naturally purple-lavender color that makes it one of the most visually distinctive drinks in specialty coffee culture.
What does a taro latte taste like? Mildly sweet, starchy, and earthy, with a faint vanilla-coconut undertone. It’s not as intensely flavored as matcha or black sesame — taro is a gentle, crowd-pleasing base that pairs well with both espresso and plain milk. The sweetness is natural and restrained, closer to a roasted sweet potato than a dessert.
Quick Summary
| Version | Taro Base | Milk | Espresso |
|---|---|---|---|
| Hot (classic) | 2 tbsp paste | 6 oz steamed | None |
| Hot (dirty) | 2 tbsp paste | 5 oz steamed | 1 double shot |
| Iced (dirty) | 2 tbsp paste | 4 oz cold | 1 double shot over ice |
What Is Taro?
Taro (Colocasia esculenta) is a tropical root vegetable widely used in Asian, Pacific Island, and Caribbean cuisines. It has a mottled purple-white interior, a starchy texture when cooked, and a mild, slightly sweet flavor. When used in lattes, taro is processed into a paste or powder — the paste form gives a richer, more authentic flavor, while powder (often with added sweetener and dairy powder) is more convenient.
The purple color in taro lattes comes primarily from ube (purple yam) coloring added to most commercial taro powders — natural taro has only a faint purple-gray tint. If you’re making taro paste from scratch with real taro, your latte will be more gray-purple than vibrant purple.
Ingredients
Homemade taro paste (enough for 3–4 servings):
- 1 medium taro root (about 300g), peeled and cubed
- 2–3 tbsp honey or condensed milk
- 1–2 tbsp coconut cream
- Pinch of salt
- Optional: 1/4 tsp vanilla extract
Per latte:
- 2 tablespoons taro paste (or 2 tsp taro powder + 1 tbsp warm water)
- 6 oz whole milk, oat milk, or coconut milk
- 1 double shot espresso (for the dirty version)
How to Make Taro Paste From Scratch
- Cook the taro. Boil or steam peeled taro cubes for 15–20 minutes until very soft (a fork should slide through easily). Drain completely.
- Mash and blend. Mash the cooked taro with a fork, then blend with coconut cream, honey, vanilla, and salt until smooth. Add a tablespoon of warm water if the paste is too thick to blend.
- Cool and store. Let cool completely before using. Store in a sealed container in the refrigerator for up to 5 days.
Safety note: Raw taro contains calcium oxalate crystals that cause irritation — always cook taro completely before consuming. Tingling in the mouth means the taro isn’t fully cooked.
Taro powder shortcut: Brands like WuFuYuan, Possmei, and Boba Guys taro powder are widely available online and in Asian grocery stores. Use 2 tsp powder dissolved in 1–2 tbsp warm water per latte. The flavor is milder than homemade paste but much more convenient.
Hot Taro Latte
- Dissolve the paste. Whisk 2 tbsp taro paste with 2 tbsp hot water in your cup until smooth and lump-free.
- Steam milk. Steam 6 oz milk to 140–150°F (60–65°C) with light latte foam.
- Combine. Pour steamed milk into the taro mixture and stir gently to combine.
- Taste and adjust. Add honey or simple syrup if you prefer more sweetness — taro paste sweetness varies by recipe.
Dirty Taro Latte (With Espresso)
The home barista differentiator: adding espresso to a taro latte creates the “dirty taro” — a drink with more depth, a caffeine kick, and a contrast between the mild sweetness of taro and the bitter intensity of espresso. It’s not a common café menu item, which makes it a genuinely original home recipe.
- Dissolve 2 tbsp taro paste in 2 tbsp hot water.
- Pull a double shot of espresso (18–20g in, 36–40g out, ~25 seconds).
- Add espresso to taro mixture and stir.
- Steam 5 oz milk and pour over the espresso-taro base.
- Optional: garnish with a small dusting of taro powder for a purple finish.
Iced Taro Latte
- Dissolve 2 tbsp taro paste in 2 tbsp hot water (cold paste clumps — the hot water step is essential).
- Let cool for 2 minutes, or stir over a small amount of ice to chill quickly.
- Fill a 12 oz glass with ice.
- Pull a double shot and pour over ice.
- Add taro mixture and stir.
- Top with 4 oz cold milk — coconut milk gives the best flavor pairing with taro.
Visual tip: Pour cold milk last without stirring for a layered purple-white effect before mixing.
Milk Options for Taro Latte
| Milk | Flavor Pairing | Notes |
|---|---|---|
| Coconut milk | Natural pairing | Taro + coconut is a classic Asian combination |
| Whole milk | Neutral, creamy | Good balance, doesn’t overshadow taro |
| Oat milk | Earthy + sweet | Works well, slightly enhances sweetness |
| Almond milk | Lighter | Thinner mouthfeel, mild nutty note |
| Condensed milk | Rich, sweet | Used in traditional Southeast Asian taro drinks |
Is There a Starbucks Taro Latte?
Starbucks does not currently have a taro latte on its permanent US menu. There was a Taro Crème Frappuccino (blended, no espresso, no coffee) that appeared in limited-time offerings. For a taro latte with espresso, you’ll need to make it at home or find a boba or specialty café that offers one — it’s still primarily a boba shop and Asian specialty café drink rather than a mainstream chain menu item.
Taro Latte vs. Ube Latte
Taro and ube are often confused because commercial taro products are often dyed to look like ube’s vibrant purple:
| Taro | Ube (Purple Yam) | |
|---|---|---|
| Color | Gray-purple (natural), bright purple (commercial powder) | Vibrant purple-red |
| Flavor | Mild, starchy, faint vanilla-coconut | Sweeter, vanilla-forward, more intense |
| Origin | Southeast Asia, Pacific Islands | Philippines primarily |
| In cafés | Common in boba shops | Growing in specialty coffee |
Variations
Taro horchata: Blend taro paste with homemade rice milk (see our horchata latte) for a cross-cultural combination that balances taro’s earthiness with rice milk’s neutrality.
Taro black sesame: Layer taro paste with black sesame paste for a two-toned drink with contrasting flavors.
Taro coconut cold brew: Combine taro paste, cold brew concentrate, and coconut milk over ice. The cold brew works better than hot espresso for the iced version if you want a gentler coffee note.
Iced taro matcha latte: Combine taro paste and matcha powder dissolved in hot water, then pour over ice with oat milk. No espresso — an herbal, earthy, naturally caffeine-containing combination.
Frequently Asked Questions
What is in a taro latte? A taro latte contains taro root (as paste or powder), milk, and optionally espresso (the dirty version). Commercial taro powders often also contain sugar, powdered creamer, and coloring. Homemade versions use cooked taro root, coconut cream, and a natural sweetener.
Are taro lattes healthy? Taro root is nutritious — it’s a good source of fiber, potassium, magnesium, and vitamins B6 and E. The latte adds milk’s protein and calcium. The main health variable is sweetener: commercial taro powders often contain significant added sugar. Homemade paste with honey is the more nutritious option.
What is taro made of? Taro is a starchy tropical root vegetable (Colocasia esculenta), botanically unrelated to sweet potato despite tasting similar. The edible part is the corm (underground stem). Cooked taro has a floury texture and mild, earthy, faintly sweet flavor. The leaves and stems are also edible when properly cooked — they contain calcium oxalate crystals that must be neutralized by heat.