Taro Latte with Coffee

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Velvet Symphony: When Creamy Taro Meets the Depth of Espresso

If you love the warmth of taro drinks but want to retain the mature aroma of coffee, this Taro Latte with Coffee is the perfect balance prepared just for you. It breaks the monotony of traditional lattes through a unique process that elevates its flavor, visual, and texture profile.

1. Flavor Core: The Warm, Velvety Taro Coffee

We skillfully use the starchy texture of taro syrup to give the milk base a warming thickness, which, when combined with Coffee Latte, results in a velvety smooth mouthfeel. The sweet aroma of taro perfectly fuses with the roasty bitterness of espresso, lifting this special blend far beyond ordinary Coffee Drink Recipes.

2. Visual Craft: High-Difficulty "Reverse Bloom" Aesthetic

This drink's greatest selling point is its craft. It is a high-difficulty Layered Latte. The key to success is the dense foam (Cream Top). By pouring the coffee shot directly onto the dense foam layer, the espresso color slowly bleeds out, creating a unique "bloom" or halo effect. This visual impact makes it exceptional Aesthetic Drink material for social media.

3. Ultimate Texture: The Whipped Cream Drink Ritual

This recipe offers a wealth of layers: sweet taro milk (bottom), creamy foam (middle), and earthy coffee (top). The resulting texture delivers the silkiness of the foam, which melts into the coffee, creating a soft, decadent experience. Finalized with cocoa powder and a Tortoise Shell Cookie, this Whipped Cream Drink is pure indulgence.

Ingredients

• Taro Milk Base
  
  Taro syrup — 30 ml (cup bottom)
  Fresh milk — 250 ml
  Taro syrup — 30 ml (mixed into milk)
  

• Milk Foam
  Original milk foam powder — 22.6 g
  Cold water — 80 ml
  

• Coffee Layer
  Coffee or espresso — 30 ml
  
  

• Toppings
  Belgian cocoa powder — to finish
  Turtle-shell cookie — 1 piece

How to Make Taro Latte with Coffee

1. Prepare the base:

   Add 30ml taro syrup to the bottom of the serving cup.

2. Mix the taro milk layer:

   Blend 250ml milk with 30ml taro syrup and pour gently into the cup.

3. Whip the cream layer:

   Whisk 22.6g cream powder with 80ml cold water until smooth and fluffy. Pour over the taro milk layer.

4. Finish and garnish:

   Pour 30ml espresso over the top and dust lightly with Belgian cocoa powder. Add decorative toppings if desired.

🏷 Tips

For a stronger aroma, increase the espresso to 40ml.

To emphasize taro flavor, use homemade syrup or add mashed taro for texture.

Let the whipped cream rest 3–5 minutes before pouring for a smoother layering effect.

Serve in a clear glass to highlight the lilac-brown gradient—ideal for café displays or photography.

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