Peel and cut the taro root. Some people experience sensitivity against taro’s raw flesh, so you may want to use gloves.
Cook the taro cubes in boiling water for around 15-20 minutes, until the pieces are soft. Make sure it’s well cooked, since raw taro is toxic.
Drain the cooked taro and combine it with milk and sweetener of choice. Optionally add some vanilla extract and purple food coloring. Blend until smooth.
You may serve it with tapioca balls to make it a purple boba tea.
Video
Notes
Make sure your taro root is soft and cooked: raw taro is toxic, causing an unpleasant stingy feeling in the mouth, stomach pain and even respiratory difficulties.
If you use boba, cover them with some simple syrup to prevent them to stick to one another (here is an easy recipe for sugar-free syrup)