This handmade matcha bubble tea is going to be your new favorite treat if you like matcha and boba
It’s creamy, sweet, and earthy, plus it has chewy tapioca pearls in it that make every drink fun.
The best part?
You only need a few simple items to create it in less than 15 minutes. You don’t have to go to a boba store and spend more money when you can make this tasty drink at home.
Let’s get going!
Ingredients
- ¼ cup of black tapioca pearls
- 2 tablespoons of matcha powder
- Two tablespoons of hot water
- 2 tablespoons of honey (or any other sweetener you choose)
- 1 cup of milk (dairy or not)
- ½ cup of ice cubes
- 2 cups of water
Things You’ll Need
a small pot, a strainer, a whisk or milk frother, measuring cups and spoons, a tall glass, and a wide straw for the boba.
1️⃣ Prepare the Tapioca Pearls
- In a small pot, bring 2 cups of water to a boil.
- Add the tapioca pearls and simmer them for the amount of time that the package says to (typically about 5 minutes).
- When they float to the top, pour off the water and rinse them with cold water.
- Put them in a basin and combine with 1 tablespoon of honey to keep them chewy and delicious.
2. Make the matcha mixture
Mix 2 teaspoons of matcha powder with 2 tablespoons of hot water in a small bowl until the mixture is smooth and foamy.
Put in 1 tablespoon of honey and stir until it dissolves.
3️⃣ Put the bubble tea together
Put the cooked tapioca pearls in the bottom of a tall glass.
Put ice cubes in the glass until it is half full.
Add 1 cup of milk.
For a gorgeous tiered look, slowly pour the matcha mixture over the milk.
Before you consume, stir or shake to mix.
Tips and Variations
- Use good matcha. Ceremonial-grade matcha tastes smoother and less bitter. If you’re using culinary-grade, add a little more sweetness.
- Serve straight away. The tapioca pearls will solidify as they cool, so consume your drink right away.
- Add honey or use other sweeteners like brown sugar or maple syrup to taste.
- Add more frothiness by shaking. For a café-style texture, mix everything in a shaker or container.
- Don’t overcook the pearls. Follow the package directions and rinse them with cool water to preserve them chewy.
Substitutions and Storage
- No pearls of tapioca? Instead, use cubes of aloe vera, jelly, or fruit.
- Different kinds of sweeteners? Use maple syrup, simple syrup, or agave instead of honey.
- No milk? If you don’t want dairy, try oat, almond, or coconut milk.
- Hot or cold? Use warm milk instead of ice for a pleasant, hot matcha latte.
- You can cook tapioca pearls ahead of time, but to keep them soft, refrigerate them in honey water or simple syrup.
- Best when it’s fresh! If you keep tapioca pearls for too long, they will harden.
- If you need to save leftovers, keep the tea and boba separate and put them together when you’re ready to drink.
- You can keep cooked boba in sweet syrup for a few hours, but it will get less chewy with time.
Have fun with your bubble tea!
You now have a matcha bubble tea that is just as excellent (if not better) than the ones you get at your favorite boba cafe. Stir it up, get a big straw, and drink! Please tell me how this recipe worked out in the comments if you attempt it. Do you have any fun changes? I’d love to hear them!