2 Serves
85 Mins
Peel the taro root using a peeler and cut it into small, uniform cubes using a chef's knife on a cutting board.
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Vitamin E
6 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
325 µg / 400 µgCalcium
664 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
424 mg / 420 mgPhosphorus
526 mg / 1,250 mgPotassium
3039 mg / 4,700 mgSodium
741 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
19 g / 28 gSugar
10 g / 50 gSaturated Fat
4 g / 20 gCholesterol
20 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Place the taro cubes into a large pot, cover with water, and boil until the taro is fork-tender.
Drain the taro using a colander and allow it to cool slightly before transferring to a blender.
Add the milk to the blender with the cooked taro and process until the mixture is completely smooth and creamy.
Pour the taro milk mixture into glasses filled with ice and serve immediately.
2
g30
g3
g
