Recipes Drinks Tea Taro Bubble Tea 2.0 (1) 1 Review Taro root gives this bubble tea its purple color. Add tapioca pearls and make your very own bubble tea. Slideshow: More Nonalcoholic Drinks By Evi Abeler Evi Abeler Instagram Website Evi Abeler is a New York City-based photographer and table-top director focusing on food & drink, still life, and lifestyle images. Evi's work showcases passion and flavor in every project. Her images focus on the natural beauty of food and objects, highlighting their inherent colors, textures, and craftsmanship.Expertise: food and drink photography, still life photography lifestyle photography.Experience: Growing up in rural Germany, Evi Abeler lived a farm-to-table experience. Her grandmother would wash muddy carrots, pluck feathers from freshly slaughtered chickens, and cook the game that her grandfather, an avid hunter, brought home. The rich smells from the stove are still a lovely memory for Evi. The gift of a camera at an early age sparked a new passion, which she explored further in high school, and which eventually brought her to New York City to earn a master's in fine art photography. Evi opened her own photography studio in 2010.Evi has worked with About.com, BakeSpaceTV, Brooklyn Foodworks, Food+Enterprise Conference, Freelancers' Union, Foodstand, Harlem Garage, Hot Bread Kitchen, In Good Company, Photoville, and more. Food & Wine's Editorial Guidelines Published on May 10, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Evi Abeler Active Time: 20 mins Total Time: 30 mins Yield: 1 Ingredients 1 -inch cube of cooked taro 1 pinch of baking soda ¼ cup sweetened condensed milk ½ cup milk (can be almond, coconut, dairy) ½ cup ice cubes Tapioca pearls Directions Prepare the taro Peel it and cut it into 1-inch cubes. Bring a pot of water to a boil and add a pinch of baking soda. Add the taro and boil until it is soft. Drain and transfer the taro cubes to a large bowl and let them cool. When the taro root is cool, add a 1-inch cube to the blender with the condensed milk, milk of your choice and the ice cubes. Blend the ingredients until they are smooth. Serve in large glass with tapioca pearls. Notes Cooked taro can be frozen for later use. Use this tapioca pearls recipe. Rate it Print