Strawberry Matcha Boba (10 Minutes!)

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This strawberry matcha boba is a mix between the popular Korean strawberry milk and a delicious matcha latte. The sweet strawberry puree mixed with fresh milk balances the slight bitterness of the matcha, making it the perfect summer beverage for all matcha lovers!

What’s your favorite bubble tea? Did you know that boba was SUPER SIMPLE TO MAKE AT HOME?

I’m a boba addict, and every time I head to the boba shop, I get super excited 😋 I love traditional milk tea, but I’m also a big fan of more trendy and reinvented boba, like my Oreo Bubble Shake.

So a few years ago, during the pandemic, when all shops were closed I started making my own boba. And honestly… it takes me less time to make it than to get out of the house to buy it.

What is strawberry matcha boba?

For those who aren’t familiar with Asian food, bubble tea (or boba) refers to an Asian beverage containing tapioca pearls. It can be served hot or cold, but today we’re making a COLD, ICY, and REFRESHING bubble tea!

This matcha and strawberry bubble tea is a blend of my Korean Real Strawberry Milk and a matcha latte.

I made a sweet strawberry purée by mixing strawberries with a bit of sugar, then added ice cubes and some cold fresh milk.

For the top part, I dissolved a small amount of matcha powder in boiling water. Once it cooled, the trick is to pour it gently over the milk so that the two layers slightly mix together but not completely. You should still be able to see the two distinct layers. And if you don’t? Well, you’ve been too rough! 😅 Don’t worry though, taste is what matters most!

Ingredients for this strawberry matcha boba

• Strawberries – I typically make this drink in the summer, so fresh strawberries are always available in-store. However, if it’s not strawberry season or if you already have frozen strawberries at home, that will work perfectly as well! Just be sure to defrost them before crushing.
• White sugar – I prefer using white sugar to make the strawberry purée because its flavor is neutral.
• Matcha powder – I always use ceremonial-grade matcha powder for my matcha drinks. The green color is more vibrant and its flavor is less bitter compared to lower-quality matcha powder (which tends to be darker in color). Check out my Matcha Ice Cream recipe to learn more about the differences between matcha powders.
• Boiling water – Make sure the water is boiling to dissolve any lumps in the matcha powder. If you use cold water, the lumps will remain.
• Tapioca pearls – It’s definitely much quicker to buy pre-made tapioca pearls, but when I have some spare time, I occasionally sit down and make them from scratch.

• Brown sugar – Brown sugar is essential for making the sweet syrup that coats the tapioca pearls. However, if you’d like to reduce your sugar intake, you can skip the syrup!
• Ice cubes – These are completely optional, but ice cubes will make your drink super cold and refreshing.
• Milk – I use fresh whole milk for this recipe. In my opinion, it tastes the best. But if you’re dairy intolerant, you can easily substitute any plant-based milk. Just keep in mind that other types of milk may add an additional flavor, which may or may not (depending on your personal tastes) complement the other ingredients.

Preparation

1. Prepare the strawberry purée – Crush the strawberries and mix them with 1 tbsp of white sugar. Set aside.
2. Make the matcha – In a small bowl, dilute the matcha powder with boiling water. Mix well and set aside to cool slightly.
3. Cook the tapioca pearls – Follow the package instructions to cook the tapioca pearls (usually for around 5 minutes).
4. Once cooked, drain and return them to the pot. Mix in 1 tbsp of brown sugar until the sugar melts and coats the pearls.
5. Assemble the drink – Place the cooked tapioca pearls at the bottom of a glass. Add the strawberry purée, followed by the ice cubes and milk. Finally, gently pour the matcha over the top of the milk. Try to pour slowly so that the matcha remains on top and doesn’t fully mix with the milk.
6. Serve – Enjoy your boba with a wide-opening straw.

Storage

You can easily prepare the strawberry purée and matcha in advance, but I always recommend cooking the tapioca pearls when you’re ready to enjoy your drink. Tapioca pearls tend to harden when left in the refrigerator without any liquid.

If you want to prepare everything the day before, the best option is to mix the tapioca pearls with milk so they retain their moisture. When assembling, simply pour the pearls on top of the strawberry purée. You can refrigerate the tapioca pearls this way for up to 2 days.

Variations

• Vegan version – Use plant-based milk (almond, oat) and vegan sweeteners like coconut sugar or agave syrup.
• Grass jelly – Replace or add jelly cubes for a different texture.
• Smoothie style – Blend strawberry purée and milk into a smoothie base.
• Sugar-free – Use stevia or monk fruit as sweeteners.
• Coconut flavor – Swap milk for coconut milk/cream and garnish with toasted coconut flakes.

More homecafe drinks?

• Oreo Bubble Shake
• Dalgona Iced Latte
• Frozen Hot Chocolate
• Vietnamese Egg Coffee
• Oreo Bubble Tea