Description
This matcha milk bubble tea recipe layers chewy boba, creamy ube milk and whisked matcha for a colourful drink.
Ingredients
1 cup matcha tapioca pearls, or favourite large pearl tapioca
2 tbsp dark brown sugar
4 teaspoons matcha powder, or 2 packets matcha latte mix
6 tablespoons ube condensed creamer
1 cup oat milk, or any plant-based milk alternative
Ice for 2 glasses
Instructions
Bring water to a boil.
Add the tapioca pearls and cook for about 5 minutes, or according to the package instructions.
Drain and rinse briefly with cold water.
If you would like a slightly greener boba pearl, add the dark brown sugar and 1 tablespoon water to a small pan.
Heat on medium-low. Stir until fully dissolved, about 1 or 2 minutes. Let it bubble slightly until it thickens just a little.
Remove from the heat. Add the cooked tapioca pearls and stir. Set aside for a few minutes.
Whisk the matcha latte powder with hot water until smooth. Use a frother if you have one for that café look.
Stir the ube condensed creamer with the oat milk until smooth and fully combined.
Add the boba to the bottom of a clear tall glass.
Fill the glass with ice cubes.
Pour in the ube milk layer. This should be light purple.
Slowly pour the matcha layer over the ube layer. You can use the back of a spoon to pour onto, which helps spread the matcha evenly.
This creates the layers: boba at the bottom, purple ube milk in the middle, and green matcha tea on top.
Equipment
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Crystal Hi-Ball Cocktail Tumblers Glasses
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Tips for Success
Pour the matcha slowly to keep clean layers.
Use plenty of ice to prevent the layers from overmixing.
If the layers blend slightly, don’t worry. It still looks beautiful.
For the best way to make a smooth matcha layer, whisk the matcha powder with hot water before adding it to the glass. A bamboo matcha whisk in a matcha bowl gives the most traditional result, but a small bowl and frother are absolutely fine for an easy recipe.
Do not leave cooked tapioca pearls sitting for too long. Boba pearls are best served fresh at room temperature or slightly warm, as they can become too firm if they sit in cold water or the fridge for too long.
