Tea

Cup of Yum
1. In a medium-sized pot over medium heat, add water and bring to a boil. Once at boiling, carefully place cubes of taro and purple sweet potato in the water. Lower the heat to medium and simmer for seven minutes.
2. Wrap the jasmine leaves in cheesecloth (or a tea infuser) and drop it into the water and continue to simmer for another five minutes.
3. Remove the pot from the heat and steep for 15 minutes.
4. Remove the cheesecloth with the leaves (or strain), and remove the taro and purple sweet potato cubes.
5. Transfer the cubes into a bowl and place them in the fridge for one hour to chill.
6. Transfer the tea into another container and fridge for one hour to chill.

Assembly

1. Prepare your boba based on your boba packaging, you can use my post on how to cook boba too. Place your cooked boba in a bowl and stir in dark brown sugar thoroughly.
2. Add your chilled tea into a blender and blend in the sugar and milk.
3. Take two ounces of taro and two ounces of purple sweet potato into the blender. Blend only for about one or two pulses, or until the taro and purple sweet potato have turned into tiny bits (but not completely dissolved).
4. Taste test the tea and adjust sweetness or dairy based on your preference. You can also choose to add more taro or purple sweet potato, but I would caution in using too much or your milk tea could end up thickening due to the taro.
5. Add boba into glasses and fill them up with ice.
6. Divide the milk tea between the iced glasses and top with whipped cream if you prefer. Enjoy!