Taiwan style milk tea with inulin (not insulin)

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I'm trying to make a Taiwan style milk tea for my partner. They don't like the pearls and take either no or very low sugar.

I want to be able to me a healthier version of the drink with fresh milk, but which still has the pleasant mouth feel of the milk teas made with creamer.

I think inulin is the solution here it. On my understanding it should add some viscosity and a subtle sweetness if enough is used. But I'm not sure how much I should use per 100mls. Also I'm not sure at what amount it's likely to have unpleasant implications for the drinkers bowl movements.

submitted by /u/Karlahn
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