Strawberry Matcha Boba Drink (Print)

Sweet strawberry purée meets creamy matcha milk layered over chewy tapioca pearls for a cool fusion drink.

# Components:

→ Strawberry Layer

01 - 1 cup fresh strawberries, hulled and sliced
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice

→ Matcha Layer

04 - 2 teaspoons high-quality matcha powder
05 - 3 tablespoons hot water, approximately 175°F
06 - 3/4 cup milk, dairy or plant-based
07 - 1 to 2 teaspoons honey or simple syrup

→ Tapioca Pearls

08 - 1/2 cup black tapioca pearls
09 - 2 cups water for cooking
10 - 1 tablespoon brown sugar

→ Assembly

11 - 1/2 cup ice cubes
12 - Additional milk as needed

# Directions:

01 - Bring 2 cups of water to a boil in a small saucepan. Add tapioca pearls and stir continuously. Cook for 5 to 7 minutes or until pearls achieve a chewy texture. Drain thoroughly and combine with brown sugar. Set aside.
02 - Combine hulled strawberries, granulated sugar, and fresh lemon juice in a blender. Blend until smooth and uniform. Taste the mixture and adjust sugar content if necessary.
03 - Place matcha powder in a small bowl. Add hot water and whisk vigorously using a bamboo whisk or electric frother until the mixture becomes frothy and fully dissolved. Stir in honey or simple syrup to desired sweetness. Gently add milk and combine.
04 - Divide cooked tapioca pearls evenly between two glasses. Pour strawberry purée over the pearls. Add ice cubes to fill the glasses halfway. Slowly pour matcha milk mixture over the strawberry layer to create distinct layered sections. Top with additional milk if preferred.
05 - Serve immediately with wide boba straws. Stir the beverage thoroughly before drinking to blend flavors throughout.

# Chef Secrets:

01 -
  • It tastes like you spent money at a fancy café, but you made it in your own kitchen for a fraction of the cost.
  • No matcha whisking expertise required—a regular whisk or even a fork works fine if you're patient.
  • The drink is naturally vegetarian and can easily be made vegan with just two ingredient swaps.
02 -
  • Water temperature for matcha is non-negotiable—boiling water makes it bitter and chalky, so if you don't have a thermometer, just let your kettle cool for 60 seconds before whisking.
  • Cook the boba fresh each time; reheated or old boba loses its tender chewiness and becomes hard or gummy, which ruins the whole experience.
03 -
  • A bamboo matcha whisk is cheap and creates better foam than a regular whisk, but honestly, 30 seconds of vigorous whisking with any whisk gets the job done if that's what you have.
  • Brown sugar on the boba is the secret weapon—it adds depth and keeps the pearls from tasting one-note and boring.
Back