The first time I tried matcha bubble tea at a café, I was instantly hooked by its earthy sweetness and chewy boba pearls. But after realizing how simple it was to make at home—with fresher ingredients and less sugar—I never went back. This Iced Matcha Bubble Tea is smooth, energizing, and perfectly balanced between creamy milk and grassy matcha. It takes just 5 minutes to prepare and tastes every bit as indulgent as the shop version. I’m Samia, and this is the easy bubble tea that transformed my afternoon pick-me-up ritual.
Why This Iced Matcha Bubble Tea Recipe Works
This recipe succeeds because it focuses on balance and quality. The matcha is whisked until frothy and lump-free, creating a silky texture that blends beautifully with chilled milk. Cooking the tapioca pearls separately and soaking them in a light syrup gives that signature chew and subtle sweetness. The layering technique not only makes it gorgeous but also lets you customize sweetness with every sip.
Iced Matcha Bubble Tea
Equipment
- Small saucepan
- Whisk or milk frother
- Straw (bubble tea style)
- Tall glass
Ingredients
1 ½ tsp matcha powder
¼ cup hot water (175°F / 80°C)
¾ cup milk (any type)
1–2 tsp syrup or honey
½ cup cooked tapioca pearls
Ice cubes
Instructions
Cook tapioca pearls in boiling water for 5–6 minutes or as directed. Drain and coat with syrup.
Whisk matcha with hot water until smooth and frothy.
Fill a glass with boba pearls and ice cubes.
Pour in milk, then gently add whisked matcha on top.
Sweeten with syrup and stir before drinking.
Notes
- Matcha quality greatly impacts flavor and color.
- Tapioca pearls are best within 2 hours of cooking.
- Adjust syrup to taste; bubble tea can range from lightly sweet to dessert-level rich.
- Chill all components for a layered presentation.
Nutrition
Conclusion
This Iced Matcha Bubble Tea delivers café-quality refreshment in minutes—vibrant green matcha, creamy milk, and perfectly chewy boba pearls. It’s a refreshing, energizing drink that turns any afternoon into a treat.
