Strawberry Matcha Boba Drink (Print Version)

A bright drink blending fresh strawberries, creamy matcha milk, and chewy tapioca pearls for a unique treat.

# What 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

→ Boba

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

→ Assembly

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

# How to Make It:

01 - Bring 2 cups water to a boil in a small saucepan. Add tapioca pearls, stir constantly, and cook for 5 to 7 minutes until chewy according to package instructions. Drain thoroughly and combine with brown sugar. Reserve for assembly.
02 - Combine sliced strawberries, granulated sugar, and lemon juice in a blender. Blend until completely smooth. Taste and adjust sweetness as desired.
03 - In a small bowl, whisk matcha powder with 3 tablespoons hot water using a bamboo whisk or small frother until frothy and fully dissolved with no lumps. Stir in honey or simple syrup to taste. Add milk and mix gently until combined.
04 - Divide cooked boba evenly between two glasses. Pour strawberry purée over boba. Add ice cubes. Slowly pour matcha milk mixture over the strawberry layer to create distinct layers. Top with additional milk if desired.
05 - Serve immediately with wide boba straws. Stir thoroughly before drinking to blend flavors.

# Expert Advice:

01 -
  • Ready in 25 minutes — from kitchen to glass faster than a café run.
  • No tea bags needed — pure matcha powder delivers authentic, vibrant flavor.
  • Naturally vegetarian and gluten-free (when using certified gluten-free tapioca pearls).
  • Easily made vegan — simply swap dairy milk for your favorite plant-based alternative and replace honey with maple syrup.
  • Stunning layered presentation — the dramatic pink-and-green layers make this drink as gorgeous as it is delicious.
  • Customizable sweetness — adjust sugar and honey to suit your own taste perfectly.
02 -
  • Water temperature matters: Use water at about 80°C/175°F for your matcha—boiling water makes it bitter and dull.
  • Whisk vigorously: A bamboo whisk or small milk frother ensures the matcha powder dissolves fully and creates a beautiful frothy texture.
  • Serve boba fresh: Tapioca pearls are best enjoyed immediately after cooking. If needed, store briefly in brown sugar syrup to keep them soft.
  • Pour slowly for layers: Gently pour the matcha milk over the back of a spoon or along the inside of the glass to preserve the stunning layered effect.
  • Taste as you go: Adjust sugar in the strawberry purée and honey in the matcha mixture to match your personal sweetness preference.
  • Frozen strawberries work too: Thaw them completely before blending for a smooth, lump-free purée.
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