Easy Matcha Bubble Tea Recipe (Iced or Hot!)
Jan 05, 2019 • Updated Jan 24, 2024
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An easy recipe for homemade matcha bubble tea in less than 20 minutes! Naturally gluten-free, a little better for you, and just as delicious as the original. It’s also budget-friendly, creates less waste, and is customizable to your taste buds! Full of chewy tapioca pearls and earthy Japanese matcha, this delicious drink is perfect for any matcha lover!
What Makes This Recipe Great
Today is my last day in Asia before heading back home to New York, so in honour of my time here, I’m sharing one more bubble tea recipe. This is a matcha twist on the original bubble tea drink, made vegan and healthier as always.
For this Matcha Milk Tea Recipe, all you really need to do is prepare your matcha powder (with a matcha whisk, preferably), boil your chewy tapioca balls, and serve it all in a tall glass with some non-dairy milk of choice. It’s that simple! If you don’t believe me, you can check out this Instagram tutorial video–proof that it’s easy as pie.
As I mentioned in my original recipe, milk tea at home is almost always healthier as you have complete control over the ingredients going into your drink, and the quantities of each. The only difference in flavour may be sweetness, as most tea shops are adding a lot more sweetener than you’d think–so if it tastes a little mild, you can always add more sweetness as needed.
What I call matcha bubble tea, you may call matcha boba tea, matcha milk tea, or something else similar, but they’re all the same! Without further ado, let’s get matcha-making!
Oh, and if you love matcha, you’re in good company! Try these yummy recipes too: Matcha Butter Mochi Cake, Matcha Jelly Drink, Matcha Bliss Balls, and Matcha Latte Gummy Bears!
Ingredient Notes
- Dry Tapioca Pearls: I used one from nuts.com, but amazon sells many.
- Water
- Liquid Sweetener: I use coconut sugar, but recommend liquid like coconut nectar. You can also use a different liquid sweetener of your choice, like maple syrup or a simple syrup made with cane sugar or brown sugar.
- Matcha: Choose your favorite matcha green tea powder- whichever one you prefer will work with this recipe. However, I like to source high-quality grade matcha for the best health benefits and taste. I do recommend ceremonial-grade matcha over culinary-grade matcha.
- Vegan Milk: You can use almond milk, coconut milk, soy milk, oat milk- or whichever non-dairy milk you prefer. If you’ve found this recipe but aren’t vegan, feel free to swap this for the milk of your choice.
optional
- Additional Sweetener to taste
- Vanilla Extract
Step-by-Step Instructions
- In a saucepan, bring 3 cups of water to a boil, add dry tapioca pearls, and continue to boil on low heat for about 5-8 min, or according to package directions. Make sure you stir occasionally so the tapioca pearls don’t stick together. You’ll know when the tapioca is ready when it becomes a translucent black. You can also try one pearl to make sure it’s cooked through.
- While this is cooking, prepare your matcha. Whisk with a splash of hot water until smooth with no clumps remaining. Make this quite strong as you’ll be adding vegan milk later on.
- Once tapioca pearls are cooked through, remove them from heat and strain. Transfer to a bowl and cover with just enough water so it doesn’t dry out, and add 2 tablespoons of sweetener.
- To assemble, strain and divide the cooked tapioca pearls between 2 cups. Add ice cubes for an iced matcha latte, if desired, then pour the whisked matcha into each glass and finish with non-dairy milk.
- Add additional sugar syrup or sweetener as needed, and enjoy! Don’t forget to use a reusable metal bubble tea straw (boba straws). 🙂
Expert Tips
- Homemade Matcha: If you’re interested in reading more about matcha, how to source high-quality matcha, the health benefits, and how to make it at home, check out this blog post!
- Make Ahead: You can make this matcha milk tea ahead of time and store it in the refrigerator for up to 24 hours, without the bubbles. For iced matcha, add the bubbles, ice, and the refrigerated matcha mixture when you’re ready to serve! For hot, heat the mixture up, and serve over the boba pearls.
Serving Tips
- Serve over ice or hot with additional sweetener to taste, and enjoy!
- Make these cookies if you’re feeling extra matcha-y.
- Store any leftover tapioca balls in an airtight container and use for your next refreshing drink!
Recipe FAQs
Matcha has so many health benefits. Using a hint of natural sweetener and plant-based milk, this drink has many health benefits. Be aware, however, that tapioca balls (the bubbles) should be consumed in moderation, as with most sweet treats.
This matcha bubble tea is everything you love about matcha green tea, plus the bubbles! It’s such a fun drink, super delicious, and always refreshing.
More Beverages & Matcha Drinks
Strawberry Rose Milk Tea Latte
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Matcha Bubble Tea (Iced or Hot!)
Ingredients
- 1/2 cup dry tapioca pearls I used one from nuts.com, but amazon sells many
- 3 cups of water
- 2 tablespoons liquid sweetener of choice I use coconut sugar, but recommend liquid like coconut nectar
- 2 servings of matcha
- 2 cups of vegan milk of choice
- optional
- additional sweetener to taste
- vanilla
Instructions
- In a saucepan bring 3 cups of water to a boil, add dry tapioca pearls and continue to boil on low heat for about 5-8 min, or according to package directions. Make sure you stir occasionally so the tapioca pearls don’t stick together. You’ll know when the tapioca is ready when it becomes a translucent black. You can also try one pearl to make sure it’s cooked through.
- While this is cooking, prepare your matcha. Whisk with a splash of hot water until smooth with no clumps remaining. Make this quite strong as you’ll be adding vegan milk later on.
- Once tapioca pearls are cooked through, remove from heat and strain. Transfer to a bowl and cover with just enough water so it doesn’t dry out, and add 2 tablespoons of sweetener.
- To assemble, strain and divide the cooked tapioca between 2 cups. Add ice if desired, pour whisked matcha into each glass, and finish with non-dairy milk.
- Add additional sweetener as needed, and enjoy! Don’t forget to use a re-usable metal bubble tea straw 🙂
Notes
Expert Tips
- Homemade Matcha: If you’re interested in reading more about matcha, how to source high quality matcha, the health benefits, and how to make it at home, check out this blog post!
- Make Ahead: You can make this matcha milk tea ahead of time and store it in the refrigerator for up to 24 hours, without the bubbles. For iced matcha, add the bubbles, ice, and the refrigerated matcha mixture when you’re ready to serve! For hot, heat the mixture up, and serve over the boba pearls.
- Serve over ice with additional sweetener to taste and enjoy!
- Make these cookies if you’re feeling extra matcha-y.
Nutrition information is automatically calculated, so should only be used as an approximation.
