Strawberry Matcha Boba Drink (Print)

A layered drink with sweet strawberries, earthy matcha, creamy milk, and chewy tapioca pearls for a refreshing twist.

# 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, 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 - Extra milk as needed

# Directions:

01 - Bring 2 cups of water to a boil in a small saucepan. Add the tapioca pearls and stir continuously. Cook for 5 to 7 minutes or according to package instructions until the pearls are chewy. Drain in a colander and mix with brown sugar. Set aside.
02 - Combine hulled and sliced strawberries, granulated sugar, and fresh lemon juice in a blender. Blend until completely smooth. Taste and adjust sweetness as preferred.
03 - In a small bowl, whisk matcha powder with 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. Pour in milk and mix gently until combined.
04 - Divide cooked boba evenly between two tall glasses. Pour strawberry purée over the boba. Add ice cubes to each glass. 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 combine all layers and flavors.

# Expert Advice:

01 -
  • It looks like you spent hours in a café when you really just needed 25 minutes and a blender.
  • The flavors balance each other perfectly—sweet, earthy, creamy, and a little bright—so it never feels one-dimensional.
  • Those chewy tapioca pearls make it feel indulgent without being heavy or overly sweet.
02 -
  • Don't use boiling water for matcha—I did once and ended up with a bitter, grainy drink that tasted more like regret than refreshment.
  • Timing matters with the boba; check the package because tapioca sizes vary, and overcooked pearls fall apart into mush while undercooked ones are hard and chewy in a bad way.
03 -
  • Make the strawberry purée and cook the boba ahead of time; assembly then takes just 5 minutes when guests arrive.
  • Oat milk creates the creamiest matcha layer with the best color contrast against the pink strawberry, so if you're going plant-based, that's your secret weapon.
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