Strawberry Matcha Boba Drink (Printable Version)

A layered drink blending sweet strawberries, creamy matcha milk, and chewy tapioca pearls for a refreshing treat.

# The Ingredients You'll Need:

→ 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 at 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

# Step-by-Step Instructions:

01 - Bring 2 cups of water to a boil in a small saucepan. Add tapioca pearls and stir constantly. Cook for 5 to 7 minutes or until pearls are chewy and translucent according to package directions. Drain thoroughly and toss with brown sugar. Reserve in a bowl.
02 - Combine hulled strawberries, granulated sugar, and fresh lemon juice in a blender. Blend until completely smooth. Taste and adjust sweetness if necessary.
03 - Pour hot water into a small bowl and add matcha powder. Whisk vigorously with a bamboo whisk or electric frother until fully dissolved and frothy with no lumps. Stir in honey or simple syrup to taste, then add milk and gently combine.
04 - Divide cooked tapioca pearls evenly between two tall glasses. Layer strawberry purée over the pearls. Add ice cubes on top. Slowly pour matcha milk over the ice to create distinct layers. Add extra milk if desired.
05 - Serve immediately with wide boba straws. Stir thoroughly before drinking to combine all flavors and textures.

# Additional Tips::

01 -
  • It tastes like a fancy café drink but costs a fraction of the price, and you control exactly how sweet it is.
  • The layered effect is stunning—people always ask what you're drinking, and you get to say you made it yourself.
  • It's done in 25 minutes from start to finish, perfect for when you want something special without fussing all day.
02 -
  • If your matcha doesn't dissolve completely, it'll taste gritty and bitter no matter what—spend the extra 30 seconds whisking properly, it changes everything.
  • The boba MUST be cooked until truly chewy, not crunchy; undercooked pearls are rubbery and disappointing, so trust the cook time and do a taste test.
03 -
  • Make a big batch of simple syrup (equal parts sugar and water, boiled then cooled) and keep it in the fridge so you can sweeten drinks without lumps or grittiness.
  • Whisking the matcha in a small bowl first prevents it from clumping when the milk hits it—this tiny step is the difference between silky and chalky.
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