There’s just something magical about taro. It’s creamy, nutty, slightly sweet—and when you blend it into a soft, pillowy cold foam over iced milk tea or cold brew?
Game over. This Taro Cold Foam is one of my go-to treats when I want something fun, relaxing, and seriously good. And it’s easier than it looks.
You’ll blend real taro, a touch of sweet cream, and a pinch of magic (okay, it’s vanilla!) into a dreamy foam that floats like a cloud.
🥄 Why I Love This Recipe
This is one of those recipes I just keep coming back to. It tastes like something you’d get from a fancy café, but you can make it at home with a blender and a few ingredients. Plus:
- It’s creamy, light, and floats beautifully on iced drinks
- You can prep the base ahead for quick foam whenever you want
- Taro adds an earthy sweetness that’s totally unique
- It’s pretty! The pale purple color is a total mood
- Pairs with everything from matcha to coffee to Thai tea
☕ Makes: 4 servings
⏱ Total Time: 25 minutes (includes cooking taro)
🛒 What You’ll Need
- 1 cup cooked taro root (cubed)
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 2 tbsp sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
- Optional: Purple food coloring (if taro isn’t vibrant)
🧑🍳 Pro Tips
- Steam or boil the taro until fork-tender for the creamiest foam.
- Blend the taro when it’s still warm—it purées smoother.
- Want café-style foam? Use a milk frother after blending for extra airiness.
- A little sweetened condensed milk goes a long way—taste as you go.
- You can store extra taro paste in the fridge for up to 5 days.
🔧 Tools Needed
- Blender
- Small saucepan or steamer
- Measuring cups and spoons
- Fine mesh strainer (optional for extra-smooth foam)
- Milk frother (optional)
- Spoon or spatula
🔁 Substitutions and Variations
- Use coconut cream instead of heavy cream for a dairy-free version.
- Swap condensed milk with maple syrup or honey for a lighter sweetener.
- Add a splash of ube extract for a deeper purple color and extra flavor.
- Try it on top of matcha, chai, iced lattes, or just iced milk!
🕒 Make Ahead Tips
- You can cook and mash the taro up to 3 days ahead. Store in the fridge in a sealed container.
- Blend the foam fresh each time for the fluffiest texture.
- You can pre-mix the liquid ingredients and keep them chilled, then blend with taro as needed.
👩🍳 Instructions
Step 1: Cook the Taro
Peel and cube the taro, then boil or steam it until fork-tender (about 15 minutes). Let it cool slightly.
Step 2: Blend the Taro Base
Add 1 cup of cooked taro cubes, 2 tbsp sweetened condensed milk, 1/2 cup heavy cream, 1/4 cup whole milk, 1 tsp vanilla extract, and a pinch of salt to a blender. Blend until silky smooth.
Step 3: Froth the Foam
Optional but recommended: Pour the blended mix into a frothing pitcher and froth until thick and airy, like soft whipped cream.
Step 4: Pour Over Drink and Serve
Fill a glass with iced tea, iced milk, or cold brew coffee. Spoon or pour the foam gently on top.
🍽 Leftovers + Storage
- Store extra taro foam in a sealed jar for up to 3 days. Shake gently or re-froth before using.
- Taro purée (before adding milk/cream) lasts 4–5 days in the fridge.
💜 Why This Recipe Works (Quick Science)
Taro is starchy, so when it’s cooked and blended, it thickens naturally and holds air well—perfect for foaming. The heavy cream adds richness and structure, while sweetened condensed milk brings smooth sweetness and helps stabilize the foam. When frothed, you get a creamy, fluffy texture that floats beautifully on drinks
⚠️ Common Mistakes
- Not cooking taro long enough—undercooked taro won’t blend smooth
- Over-sweetening—taro is naturally sweet, so add sweetener slowly
- Skipping the frothing—if you want that café-style fluff, don’t skip this step!
- Not chilling your drink first—the foam sinks in hot drinks
🍵 What to Serve With
- Iced matcha or Thai tea
- Milk tea with boba
- Chilled coffee or lattes
- Light tea cakes or shortbread
- Fresh fruit or mochi
❓ FAQ
Can I use taro powder instead of fresh taro?
Yes, but it won’t be as creamy or earthy. Use less condensed milk, as powder is already sweet.
Is taro the same as ube?
Nope! Taro is more nutty and pale purple, while ube is sweeter and more vibrant.
Can I make this dairy-free?
Yes! Swap heavy cream with coconut cream and use oat milk instead of whole milk.
Does it work hot?
The foam melts into hot drinks. It’s best on iced drinks for that signature float.
🥄 Let’s Make It!
I really hope you give this Taro Cold Foam a try! It’s honestly such a treat and a fun way to level up your drinks at home. If you do make it, leave a comment and let me know how it turned out—or if you have any questions along the way. I love hearing from you. 💜
