Ingredients

For the Boba (Tapioca Pearls):

  • ½ cup (100g) black tapioca pearls (quick-cooking, 5-minute type recommended)
  • 4 cups water (for boiling)
  • ¼ cup brown sugar (for syrup)
  • ¼ cup water (for syrup)

For the Matcha Milkshake:

  • 2 tsp high-quality matcha powder (culinary or ceremonial grade)
  • ¼ cup hot water (175°F/80°C, not boiling)
  • 1 cup milk (whole, oat, or almond milk)
  • 1 cup vanilla ice cream (about 2 scoops)
  • 1 tbsp honey or sweetened condensed milk (adjust for sweetness)
  • ½ cup ice cubes
  • Whipped cream (optional, for topping)
  • Extra matcha powder (optional, for dusting)

Equipment

  • Small pot (for boiling boba)
  • Small bowl (for preparing matcha)
  • Whisk or matcha bamboo whisk (chasen)
  • Blender
  • Strainer
  • Wide straws (for sipping boba)

Instructions

Step 1: Prepare the Boba

  1. Boil the Boba: In a small pot, bring 4 cups of water to a rolling boil. Add the tapioca pearls and stir gently to prevent sticking. Boil for 5 minutes (or per package instructions) until pearls are soft and chewy.
  2. Drain and Rinse: Drain the boba through a strainer and rinse under cold water to remove excess starch.
  3. Make Brown Sugar Syrup: In the same pot, combine ¼ cup brown sugar and ¼ cup water. Heat over medium until sugar dissolves, about 2 minutes. Add the cooked boba to the syrup, stir, and let sit for 10 minutes to soak up the sweetness. Set aside.

Step 2: Prepare the Matcha

  1. Sift Matcha: Sift 2 tsp matcha powder into a small bowl to remove clumps.
  2. Whisk Matcha: Add ¼ cup hot water (175°F/80°C). Whisk vigorously in a “W” motion with a bamboo whisk or regular whisk until frothy and fully dissolved. Set aside to cool slightly.

Step 3: Blend the Milkshake

  1. Combine Ingredients: In a blender, add 1 cup milk, 1 cup vanilla ice cream, 1 tbsp honey (or sweetened condensed milk), ½ cup ice cubes, and the prepared matcha mixture.
  2. Blend: Blend on high until smooth and creamy, about 30-45 seconds. Taste and adjust sweetness by adding more honey if desired.

Step 4: Assemble the Milkshake

  1. Layer the Boba: Spoon 2-3 tbsp of prepared boba (with some syrup) into the bottom of a tall glass.
  2. Pour Milkshake: Pour the matcha milkshake over the boba.
  3. Optional Toppings: Top with whipped cream and a light dusting of matcha powder for extra flair.

Step 5: Serve

  • Insert a wide straw to sip both the milkshake and boba. Stir gently to mix the boba with the shake. Serve immediately for the best texture.

Tips

  • Boba Texture: Use quick-cooking boba for convenience, but ensure it’s fresh for optimal chewiness. Avoid overcooking to prevent mushiness.
  • Matcha Quality: Higher-grade matcha (ceremonial or premium culinary) enhances flavor and color.
  • Sweetness: Adjust honey or condensed milk based on your preference or the sweetness of your ice cream.
  • Vegan Option: Use plant-based milk (oat or almond) and vegan ice cream.
  • Storage: Boba is best consumed immediately as it hardens over time. If needed, store cooked boba in syrup in the fridge for up to 24 hours, but reheat gently before using.

Nutritional Information (Approximate, per serving)

  • Calories: 350-400 kcal
  • Protein: 6g
  • Fat: 12g
  • Carbohydrates: 55g
  • Sugar: 35g
  • Caffeine: ~40mg (from matcha)

Servings

  • Makes 1 large or 2 small milkshakes
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Enjoy your Matcha Boba Milkshake, a perfect blend of creamy, earthy, and chewy goodness!