You can use frozen or fresh strawberries for this recipe. This delicious blend of flavors is comforting and refreshing. The addition of sweetened tapioca pearls adds a chewy element that’s difficult to resist.
- 3/4 cup water
- 1/2 cup sugar
- 1 cup strawberries
- 3 teaspoons matcha powder
- 1/2 cup steaming hot water
- 2 large handfuls of ice cubes
- 1 1/2 cup milk
- 1/2 cup of tapioca pearls, preferably quick-cooking
- 2 tbsp simple syrup
- To make the strawberry puree, combine 1/2 cup sugar and 1 cup of strawberries in a small bowl. Let sit for 10 minutes to release the juices in the strawberries.
- Blend in a blender or food processor until smooth.
- Transfer the mixture to an airtight container and refrigerate for 1 hour or until thoroughly chilled.
- While the puree is chilling, place the matcha powder and half of the hot water into a small bowl. Whisk with a bamboo whisk or frother until the powder starts to dissolve.
- Add the rest of the hot water and whisk until all the matcha powder is dissolved.
- While the matcha is cooling, cook the tapioca pearls according to the package instructions. Drain them and transfer them to a bowl.
- Drizzle the simple syrup over the tapioca pearls and stir to combine.
- To assemble the tea, add 1/4 cup of tapioca pearls to the bottom of each serving glass, followed by 1/3 cup of the cooled strawberry puree.
- Add a large handful of ice and half of the milk to each glass. Pour the milk slowly over the ice cubes, so it doesn’t mix with the strawberry puree.
- Slowly pour the matcha on top of the milk. Again, pour slowly enough to keep the layers separate.
- Serve with a boba straw, and enjoy!
Instead of simple syrup, sweeten the cooked tapioca pearls with 2 tbsp brown sugar or maple syrup.
Use any plant-based or dairy milk you prefer. Try whole milk, half and half, oat milk, coconut milk, or almond milk.
Double the amount of matcha powder for an extra strong strawberry matcha latte. Alternatively, use 1/2 tsp of powder for a less-caffeinated latte.
Store extra strawberry puree in the fridge for up to 7 days.
- Prep Time: 1 hour
- Cook Time: 20 minutes