Our favourite things about Summer are the beautiful weather, drinking all the iced drinks, and strawberry season! This strawberry matcha bubble tea is the perfect way to beat the heat and enjoy strawberries while they’re at their prime. The recipe can easily be doubled or tripled.
Prepare tapioca pearls according to package directions. Set aside. Feel free to add more or less tapioca depending on your taste!
Prepare the strawberry syrup. In a small saucepan, add chopped strawberries and 1-2 tbsp of sugar. Bring to boil, then lower to a simmer for 5 minutes. Stir frequently, and mash strawberries with a fork. Remove from heat and allow to cool. Strain out the strawberry pulp and transfer the syrup to an airtight container. Mix in some of the pulp if you wish, or discard it if you just prefer a completely smooth mixture. This strawberry syrup will keep in the fridge for up to one week.
In a mug, add 1oz of hot water and matcha. Whisk to combine and set aside.
Time to assemble! In a 16oz glass or mason jar, add the prepared tapioca pearls and 3 tablespoons of strawberry syrup. Add ice, and fill the glass with your choice of milk. Finally, top off with the prepared matcha.
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