After a few watery, wrinkly attempts, making my own boba tea used to intimidate me. But after some repeated success with Thai tea milk tea and store-bought tapioca pearls, I decided to take on this three-layer Boba Guys masterpiece. Turns out, it’s possible to recreate at home! For all the boba lovers in Florida or other Asian-food-deprived pockets of the US, this one’s for you.
Strawberry Matcha Boba
Makes 2 servings
For the strawberry syrup (makes 10 servings):
- 1 pint fresh strawberries, cut into quarters or sixths depending on size
- 3/4 cup granulated sugar
- 1/2 cup water
For the boba:
- 1/2 cup tapioca pearls
- 2 tsp honey
For the matcha tea:
- 1 tsp quality matcha powder
- 1/2 cup hot water (~80°C)
For the rest:
- 2/3 cup whole milk
- Ice (key for getting the distinct layers)
- 2 boba straws
- Make the strawberry syrup: In a medium pot over high heat, combine the fresh strawberries, granulated sugar, and water. Bring the mixture to a boil, reduce the heat to low-medium, and let simmer for 15 minutes. Then set aside and let the strawberries sit in the syrup for another 15 minutes to release all that good strawberry flavor. Using a strainer, separate the strawberries pieces from the syrup (粒粒皆辛苦- strawberry pieces pair perfectly with some whole milk greek yogurt).
- Make the boba: In a small pot, bring the water to a boil. Add the tapioca pearls, return to a boil, and let cook for 3 minutes. Remove the pot from the heat and let the boba sit in the hot water for another 2 minutes. Drain and divide the boba into two cups. Add the honey, mix, and let the boba marinate while you make the matcha tea.
- Make the matcha tea: Whisk together the matcha powder and hot water. Set aside.
- Putting it all together: Into the glass cups, add ice over the boba. In the following order, slowly pour in the strawberry simple syrup (2 tbsp), whole milk (1/3 cup), and matcha tea (1/4 cup). Admire briefly, mix all three layers together with a wide straw, and enjoy!