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If you are planning to serve this drink with boba, start by preparing the boba.
Peel the taro root and dice it into 1-inch cubes. Add the diced taro to a medium saucepan and cover with water. Bring to a boil and let simmer for about 10 minutes or until the taro is fork-tender.
Drain the taro and transfer it to a bowl. Let it cool for a few minutes before mashing it with a spoon or a potato masher. You should end up with about ½ cup of mashed taro.
To a blender, add the mashed taro, brewed jasmine tea, almond milk, sugar, and purple sweet potato powder. Blend on high speed for 30-40 seconds or until fully smooth.
Divide between two glasses, add the boba and a handful of ice cubes. Serve immediately!
Bring the water to a boil in a large saucepan. Once boiling, add the boba (tapioca pearls) and lower the heat to a simmer. Let simmer for about 30 minutes uncovered.
Next, remove from heat and cover with a lid. Let it rest for another 30 minutes.
Drain the boba and quickly rinse them under water. Transfer the cooked boba to a bowl and add the maple syrup. Stir to coat.
Your boba is now ready to use. Boba is best served the same day, as it tends to harden if stored in the refrigerator.