Strawberry Matcha Latte Bubble Tea
on Apr 12, 2025
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Make this delicious and refreshing layered iced matcha drink at home! Get step-by-step instructions and tips on how to make it quick and easy.
Recipe Summary
- Strawberry matcha latte bubble tea is a layered drink with tapioca balls and strawberry puree at the bottom, oat milk in the middle, then a top layer of matcha.
- Strawberries and matcha are delicious together, so if you love iced matcha lattes, you’ll love this refreshing drink.
- No need for matcha whisks, all you need to make the iced matcha is a cocktail shaker or a jar with a tight lid.
- Bubble tea is easies than you think to make at home using store-bought dried tapioca balls.
RELATED: Matcha Bubble Tea
Note from Jee
Since I’ve made this recipe, I found an even better and easier way to make matcha. Instead of a cocktail shaker, I now use a small, airtight food storage container (4–6oz). It should hold the matcha and water and be half full.
With the smaller container, I was able to get perfect matcha. Try it!
Ingredient Notes
- Matcha: There are different grades of matcha and the brighter the green, the better the quality. In order to get that nice green color without spending too much, get matcha in the $30 range.
- Tapioca balls: Sold dry, they only need to be cooked in water to plump them up.
- Strawberry syrup: Use store-bought or homemade strawberry syrup to give the drink its bright and perfectly sweet berry flavor.
- Oat Milk: You can use any milk you prefer but it’s best with oat milk.
- Water: If you can, use filtered water for a better tasting drink.
- Ice: It’s a good idea to make ice using filtered water too.
For full ingredients and detailed instructions, please see the recipe card at the bottom of the post.
Photo Credit: amazon.com
Step-by-Step Instructions
Step 1: Cook tapioca balls. Follow directions on package but all that’s involved is boiling tapioca balls in water for a few minutes.
Step 2: Combine matcha and water in a cocktail shaker. Shake.
Step 3: Put tapioca balls into a cup and add strawberry syrup.
Step 4: Add ice.
Step 5: Pour in oat milk. Pour in oat milk slowly to keep the layers in place.
Step 6: Top with matcha. Serve immediately. Stir before drinking.
Recipe Notes
Sweetest first in layering drinks.
The trick to creating layers in drinks is to go from most sweet to the least sweet. The strawberry syrup is the sweetest so that goes into the cup first, on the bottom, followed by the oat milk which has some natural sweetness, then the matcha which is not sweet.
Tapioca balls should be hot, but not too hot.
The key to making the best bubble tea is to assemble and serve the drink while the tapioca balls are still hot. Let the tapioca balls cool just a bit after cooking them so that they’re hot but won’t burn your mouth.
Tapioca balls can’t be made ahead of time.
Tapioca balls start to harden within 4 hours of cooking them so they can’t be made ahead of time.
Expert Tips
- Pouring ingredients onto the ice slowly will help keep the layers separated as you make the drink.
- Homemade strawberry syrup should be made ahead of time and can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Use a wide straw to drink bubble tea so that you’ll get a few tapioca balls with every sip. Make sure to chew the tapioca balls.
RELATED: Strawberry Butterfly Pea Flower Latte Bubble Tea
Related
- 17 Bubble Tea Recipes
- Jasmine Milk Tea
- Thai Iced Tea with Boba
- Strawberry Milk Tea
- Bubble Tea with Cold Foam
- Matcha Cold Foam
- Best Matcha Brands for Lattes
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Strawberry Matcha Latte Bubble Tea
Ingredients
Tapioca Balls
- 2 cups water
- ¼ cup tapioca balls
Strawberry Matcha Latte
- ¼ cup water
- 2 teaspoons matcha
- ⅓ cup strawberry syrup
- ¾ cup oat milk
- ¾ cup ice
Instructions
- Cook tapioca balls. Boil tapioca balls in 2 cups of water.Boil water in a saucepan on the stovetop then add tapioca balls. Cook on medium-high heat for 8-10 minutes. Stir occasionally.(Follow directions on your tapioca ball packaging if you're using a different brand than the one I’m using.)
- Drain tapioca balls.Cool slightly, until tapioca balls aren't too hot to eat. They should still be quite warm.
- Make matcha. Combine ¼ cup water and matcha in a cocktail shaker. Vigorously shake 30 times.You can use a small food storage container with an airtight lid instead of a cocktail shaker.
- Assemble the drink. Put warm tapioca balls into a cup and add strawberry syrup. Add ice, oat milk, then matcha.Pour liquid into the drink directly onto the ice to help keep the layers separated.Serve immediately and stir before drinking. Use a wide straw to drink.
Notes
- There are different grades of matcha and the brighter the green, the better the quality. In order to get that nice green color without spending too much, get matcha in the $30 range.
- The trick to creating layers in drinks is by adding drink components into the cup from most sweet to the least sweet. The strawberry syrup is the sweetest so that goes in first, on the bottom, followed by the milk which has some natural sweetness, then the matcha which is not sweet.
- The key to making the best bubble tea is to assemble and serve the drink while the tapioca balls are still warm. Let the tapioca balls cool just a bit after cooking them so that they’re quite warm but won’t burn your mouth.
- Homemade strawberry syrup should be made ahead of time and can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Use a wide straw to drink bubble tea so that you’ll get a few tapioca balls with every sip. Make sure to chew the tapioca balls.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
