Milksha uses taro that are imported from Dajia (大甲) in Taichung, Taiwan. The taro are then steamed and hand-mashed daily at outlets. The fresh taro milk is mildly sweetened, rich and creamy. It’s just like drinking orh nee from a cup except it is not as thick. A little pricey but considering they use quality ingredients with pure fresh milk and imported taro, it is still worth the indulgence 》$5.60