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Strawberry Matcha Boba Recipe

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4.8 from 83 reviews

A refreshing and visually stunning Strawberry Matcha Boba drink featuring chewy tapioca pearls sweetened with brown sugar, fresh muddled strawberries, creamy milk, and a frothy layer of ceremonial-grade matcha. Perfect for a delightful treat combining fruity sweetness with the vibrant, earthy flavor of matcha.

Ingredients

Boba Pearls

  • 50 g tapioca pearls
  • 25 g brown sugar

Strawberry Layer

  • 3 large strawberries, roughly diced

Milk Base

  • 300 g milk, dairy or non-dairy

Matcha Layer

  • 1 teaspoon ceremonial grade matcha powder
  • 55 g hot water

Instructions

  1. Cook Tapioca Pearls: Bring a small pot of water to a rolling boil. Add all tapioca pearls at once and stir immediately to break up any clumps. Boil for 15 minutes, allowing the pearls to cook through and become chewy.
  2. Rest Tapioca Pearls: Cover the pot and remove it from heat. Let the pearls sit for an additional 15 minutes to finish cooking and soften further.
  3. Syrup the Tapioca Pearls: Drain the cooked pearls and transfer them to a small bowl. Add the brown sugar and stir until the sugar dissolves, forming a sweet syrup coating the pearls. Set aside.
  4. Muddle Strawberries: Place the diced strawberries in a serving glass. Use a muddler, wooden spoon, or flat end of a rolling pin to crush the strawberries into a rough puree, releasing their juices and flavor.
  5. Add Pearls and Ice: Add the sweetened tapioca pearls along with their syrup to the glass. Fill the glass halfway with ice to chill the drink.
  6. Pour Milk: Pour milk into the glass until it is about three-quarters full. Stir gently to blend the strawberry puree, milk, and pearls, or keep layers separate for a layered appearance.
  7. Prepare Matcha: In a chawan or small bowl, sift the matcha powder to remove lumps. Add hot water and whisk vigorously in an “M” motion with a bamboo whisk for about 15 seconds until frothy and well combined.
  8. Assemble Drink: Gently pour the frothy matcha layer over the strawberry milk in the glass. Serve it immediately, preferably layered, but stir before drinking to enjoy all flavors combined.

Notes

  • Use ceremonial grade matcha for best flavor and vibrant color.
  • You can substitute dairy milk with any plant-based milk like almond, oat, or soy.
  • Adjust the sweetness by increasing or decreasing the brown sugar used in the tapioca syrup.
  • If tapioca pearls clump while cooking, stir well to separate them and avoid mushiness.
  • Drink immediately after assembling for the best texture and flavor; the pearls can harden if left too long.