Strawberry Matcha Boba Recipe

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The Comfort of Strawberry Matcha Boba Recipe

Whenever I think of the perfect weekend treat, the Strawberry Matcha Boba Recipe always comes to mind. It’s this beautiful marriage of fresh, fruity sweetness and earthy, velvety matcha, all wrapped up with those chewy, lightly crisp tapioca pearls that make every sip delightfully fun. You’ll notice how the layers create a cozy, inviting experience—like a small celebration in a glass.

It’s not just a drink; it’s a mini ritual. The warm sweetness of muddled strawberries, combined with the rich syrup-coated pearls, feels like comfort food in a new, refreshing way. I love how the matcha floats on the top, lending that bright, aromatic note that wakes the senses without overwhelming. You’ll enjoy making it as much as drinking it.

Whether you’re new to boba or have been a fan for years, this recipe invites you to slow down and savor each step and sip. It’s manageable, satisfying, and a gentle reminder that simple ingredients, when combined thoughtfully, can create something truly special in your kitchen.

Ingredient Guide

• 50 g tapioca pearls: The chewy heart of your boba; look for fresh pearls for best texture.
• 25 g brown sugar: Adds warmth and a deep caramel note to sweeten the pearls.
• 3 large strawberries, roughly diced: Brings bright, fresh fruity flavor and natural sweetness.
• 300g milk, dairy or non-dairy: The creamy base; oat or almond milk offer lovely nutty undertones if you prefer plant-based.
• 1 teaspoon matcha powder, ceremonial grade: For that vibrant green color and nuanced vegetal earthiness.
• 55 g hot water: Helps bloom the matcha, unlocking its full aroma and texture.

Prep Before You Begin

Before you dive in, take a few moments to prep your ingredients and set up your tools. Having your tapioca, strawberries, and matcha ready to go will help the process flow smoothly. While this recipe doesn’t require an oven, a clean, spacious counter and a pot that holds plenty of water to boil the pearls are essential. Timing is key—starting the tapioca early lets you multitask while they cook.

How to Make Strawberry Matcha Boba Recipe

Let’s get into the step-by-step—you’ll love how straightforward this process feels once you break it down. It’s all about building layers gradually, with attention to textures and temperatures that make the boba pop.

1. Bring a small pot of water to a rapid boil. I like to use plenty of water to give the pearls room to cook evenly. When the water’s bubbling, add all tapioca pearls at once, then gently stir to separate any clumps. You’ll see them float and bob gently as they start to soften. Boil for 15 minutes, uncovered.
2. Cover the pot, remove it from the heat, and let the pearls continue to soak for an additional 15 minutes. This soak is critical—it lets the pearls finish cooking through and get that perfect balance of chewy yet tender.
3. Drain the pearls well, then transfer them to a small bowl. Add brown sugar and stir gently until the sugar dissolves to create a warm, glossy syrup that coats each pearl. This step infuses sweetness and keeps the pearls from sticking together as they cool.
4. Place the diced strawberries in your serving glass. Using a muddler, the back of a wooden spoon, or even the flat end of a rolling pin, muddle the berries until they break down into a rough, juicy puree. This releases their natural sugars and bright aroma that pairs perfectly with the matcha.
5. Add the syrup-coated tapioca pearls directly into the glass with the strawberries.

6. Fill the glass halfway with ice cubes, then pour the milk over the ice until the glass is about three-quarters full. Stir gently to combine the strawberry puree and milk, turning it into a delicate, blush pink strawberry milk. This step also frees the pearls, letting them move around freely as you sip. You can keep the layers separate if you prefer more visual flair—either way tastes delightful.
7. In a small bowl (preferably a chawan), sift the matcha powder to avoid clumps. Add the hot water, then whisk briskly with a bamboo whisk using a sharp “M” motion. In about 15 seconds, you should see a frothy, bright green layer that’s light and airy. The whisking unlocks the vibrant aroma and smooth mouthfeel that matcha is famous for.
8. Carefully pour the frothy matcha over the strawberry milk layer. The contrast of colors—from deep green to creamy pink to translucent pearls—is as beautiful as it is tasty. Serve immediately, but be sure to stir well before drinking to enjoy all those flavors and textures united in each sip.

Creative Variations for Strawberry Matcha Boba Recipe

• Add a splash of vanilla extract to the strawberry puree for a gentle warming note.
• Swap strawberries for raspberries or mango to change the fruity profile based on season.
• Use coconut milk in place of dairy for a tropical richness that complements the matcha.
• Sweeten the pearls with honey or maple syrup as a natural alternative to brown sugar.
• Try a chilled jasmine tea base instead of milk for a lighter, floral take.
• Top with whipped cream and a dusting of matcha powder for an indulgent finish.

Storage, Freezing & Reheating

• Storage: Store cooked tapioca pearls in their syrup at room temperature for up to 6 hours for best texture. Beyond that, refrigerate but note they will harden.
• Freezing: Tapioca pearls don’t freeze well; they become tough and lose their bounce.
• Reheating: Warm pearls gently in hot water to revive chewiness before adding to drinks.
• Strawberries: Muddled strawberries are best fresh but can be refrigerated up to 24 hours if tightly covered.
• Matcha: Whisk fresh just before serving; it loses flavor quickly if prepared ahead.

Strawberry Matcha Boba Recipe FAQs

Q: Can I use instant matcha instead of ceremonial grade?
A: Ceremonial grade matcha provides a smoother, less bitter flavor that’s perfect for this recipe. Instant matcha may work but can be grainier and less vibrant.

Q: How do I know when tapioca pearls are fully cooked?
A: Properly cooked pearls are tender with a slight chew inside, not crunchy or hard. The soaking step off heat helps ensure they finish cooking.

Q: Can I prepare this recipe vegan?
A: Absolutely! Just swap dairy milk for any plant-based milk like almond, oat, or coconut, and use maple syrup instead of brown sugar if you prefer.

Q: Can I make the strawberry puree ahead of time?
A: Yes, but keep it refrigerated and use it within 24 hours to maintain freshness.