Taro Mezcal Boba

Matthew Kelly / Supercall

Boba master Elton Keung originally launched Labobatory on Kickstarter in an effort to bring tapioca lovers of San Gabriel, California, new flavors of bubble tea—including the spiked variety. One such creation takes inspiration from classic taro-flavored milk tea. He combines the East Asian dessert staple with mezcal, which he says adds a terrific smokiness to the taro. Soaking the tapioca pearls in brown sugar and honey made from longan (a relative of lychee) gives the sweet, chewy bites some floral depth, while the taro powder gives the cocktail an arrestingly bright purple hue.

The Teazone taro powder is available online, as is longan honey.

Taro Mezcal Boba

Sweet, Dry


  • 1.5 oz Del Maguey Mezcal Vida
  • 2.5 oz Teazone Taro Powder
  • 1.5 oz Non-Dairy Creamer
  • .75-1 oz Cane Sugar
  • 1 oz hot water
  • Half a scoop (20-25 pearls) Tapioca balls


Step one

Add taro, creamer and sugar to a shaker.

Step two

Add hot water and stir thoroughly.

Step three

Add mezcal and ice, then shake.

Step four

Place boba at the bottom of a large highball glass and fill with ice.

Step five

Strain the mixer from the shaker into the glass.

Step six

Insert boba straw and slurp away.

Contributed by Elton Keung