The beverage commonly recognized features the starchy root vegetable, taro, as a primary flavor component. This preparation often involves blending cooked taro with tea, milk or a milk substitute, and a sweetener. The result is a drink characterized by its subtly sweet and nutty flavor profile, and often, a distinctive purplish hue.
Consumption offers potential benefits derived from taro itself. This includes a source of dietary fiber, vitamins, and minerals. Historically, taro has been a staple food in various cultures, particularly in Polynesia and Asia. Its use in beverages represents a modern adaptation, providing a novel way to enjoy its unique taste and nutritional value.
