What happens when you combine the nostalgic comfort of Filipino taho with the bold kick of espresso? This coffee taho latte is my modern fusion that you can easily make at home!
“The familiar call of ‘Tahoooo!’ echoing through Filipino neighborhoods just got a grown-up twist. This is a contemporary twist on that treasured street food.
Coffee taho combines the familiar comfort of silken tofu and chewy tapioca with rich, bold espresso and creamy milk. The resulting drink perfectly bridges nostalgic Filipino flavors with modern coffee culture.
What Makes This Special: Coffee taho elevates the classic street food into a sophisticated dessert drink!
What is Taho?
Taho has three components: silken tofu, arnibal (brown sugar syrup), sago pearls. I’ve made two versions of this popular snack: The Little Epicurean’s taho made with boba and this shortcut Trader Joe’s taho hack.
Indonesia, Malaysia, Thailand and many other neighboring Asian countries have their own version of this sweet tofu snack.
Why is pairing works
Espresso complements the creamy tofu texture and sweet arnibal syrup. Expect creamy, sweet, bold notes from this fusion coffee drink.
Best Times to Serve: Morning treat, afternoon pick-me-up, or elegant dessert!
Ingredient Breakdown
There are five key ingredients to this sweet caffeinated treat:
- Arnibal (brown sugar syrup)
- Silken Tofu
- Tapioca (sago pearls, boba, or similar)
- Espresso (coffee or cold brew also works)
- Milk (any milk of choice!)
Arnibal is a rich, molasses forward syrup made from brown sugar and water. Traditional arnibal uses an unrefined dark brown sugar. I like to use muscovado sugar, which is known for its deep warm caramel flavor.
Silken tofu has an almost pudding-like texture. Since it has a very mild flavor, it is the perfect vehicle for carrying other flavors. You may use chilled or steamed tofu. The key is slicing the tofu into thin, delicate slivers.
Use your choice of tapioca pearls or sago pearls. These chewy, translucent balls bring the signature textural element that makes taho and boba drinks so satisfying! To cut the work and save time, use instant frozen boba kits.
Fresh pulled espresso is essential here! The bold espresso’s intensity cuts through the mild tofu flavor and is mellowed out by the deep molasses flavors of the arnibal syrup. If you don’t have an espresso machine, swap in strong cold brew coffee or try this instant espresso hack.
Lastly, milk. Your milk selection becomes the unifier that brings all the elements together into one cohesive experience. I prefer whole milk which pairs wonderfully with the rich espresso. Coconut milk is another great option- as it will bring tropical notes. Oat milk, almond milk, and soy milk also work.
Assembly Instructions
Have all your ingredient prepped and ready to go before assembling.
Serving Suggestions
Coffee taho is meant to be enjoyed exactly how you prefer it! There is no wrong or right way to enjoy this fusion creation. Choose to stir everything together, or savor each element layer by layer.
Adjust the sweetness to your liking, adding more or less arnibal syrup as desired. Coffee taho latte may be served iced like the version shown here. Or, you may serve it warm in mug or soup bowl.
Coffee Taho
Ingredients
Components:
- 1 ½ oz Arnibal (recipe follows), or more based on preference
- 2 oz Silken tofu, or more based on preference
- ¼ cup Cooked sago pearls or tapioca pearls, or more based on preference
- 2 oz Espresso
- 6 oz Milk of choice
Arnibal:
- 1 cup Muscovado*, or dark brown sugar
- ½ cup water
Instructions
Arnibal:
- Bring water and brown sugar to a boil in a small sauce pot. Reduce heat and simmer until sugar has dissolve. Remove from heat and cool slightly.*If desired, pandan leaves or vanilla bean may be steeped in arnibal for extra flavor. Alternatively, use a small amount of pandan extract or vanilla extract
Tofu:
- Steam silken tofu for 8-10 minutes until heated throughout. Remove from steamer basket and allow to cool slightly. Set aside.
Sago/Tapioca Pearls
- Cook your sago or tapioca pearls according to the package instructions, as cooking times can vary significantly between brands and pearl sizes.
Assembly:
- Pour a small amount arnibal syrup into the bottom of serving glass. Layer slivers of silken tofu and sago pearls in glass. Dizzle a bit more syrup on top.
- In a mason jar with lid or boston shaker cup, combine ice, milk, espresso, and a splash of arnibal syrup. Shake vigorously until well combined.
- Scoop ice into serving glass prepared with tofu and pearls. Pour coffee mixture through a fine-mesh strainer directly into prepared serving glass. Serve immediately.
Notes
- For best flavor and texture, use silken tofu or soft tofu from the refrigerated section
- Sago is made from the starch of tropical palm trees. Tapioca pearls are made from tapioca starch or cassava starch. Variety and size of pearls will determine cooking time. You may use either type interchangeably in this recipe.
- Most tapioca pearls require boiling in plenty of water for 15-20 minutes until they become translucent with just a small white center remaining, then resting off heat for another 10-15 minutes to achieve that perfect chewy texture. Once cooked, drain and rinse with cool water to remove excess starch and prevent sticking. For the best results, prepare your pearls fresh and use them within a few hours – they’ll maintain their ideal bounce and won’t become overly soft or gummy. If you’re making them ahead, store in a small amount of simple syrup to keep them from hardening.
- Either use freshly pulled espresso, try this instant coffee “espresso hack” or sub in your choice of strong coffee.
- Muscovado sugar is a dark brown sugar that is partially refined (or unrefined). As such, it has a strong molasses flavor and is generally dark in color. Sub in dark brown sugar for similar results.
- If you have a sensitive stomach, you might want to steam the tofu before using
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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