I first had boba tea back in high school when my friend Annie took me to an Asian cafe in our hometown. Boba is made from tapioca and or jelly balls, and the balls can be dark brown or multi-colored, like the ones here. At first I was surprised by the little gummy tapioca pearls coming up the straw and had a hard time not swallowing them straight away. But after a few sips I was able to get the hand of swallowing the milk tea and chewing on the little gummies.
Then when I went to LMU I found a little creperie right off campus that makes the BEST boba tea. My favorite was the jasmine milk tea boba, which I have recreated right here. I saw these tapioca pearls today at Simpang Asia for 2 bucks, and because I have little to no self control, I bought them and made this boba milk tea straight away. They’re such fun and cute drinks, and pretty easy to make too.
They’re also really versatile, since you can change up the tea you brew to make the beverage with. This recipe calls for jasmine green tea, and I’m a huge fan of T Project’s jasmine green tea blend, but you can use any brand you like, really. Just know that loose-leaf tea is of a higher quality than the bagged tea, so if you want to make your boba as tasty as possible, go the loose leaf route and brew them with a handy mesh strainer.
I also added a bit of matcha tea to this recipe for the green hue, but you can feel free to omit the matcha if it’s not your flavor jam. Just know that if you leave the matcha out it won’t be this minty green hue, but more of a pale beige color from the jasmine green tea. If you’re really into matcha, though, you might want to check out my recipe for this matcha green tea latte with coconut and honey that is *bonkers* good. Enjoy it, my friend!
Jasmine Green Milk Tea Boba
- 1/3 Cup Tapioca Pearls
- 2 Cups Water
- 1 Cup Brewed Jasmine Tea or Jasmine Green Tea Blend chilled
- 1 Cup Whole Milk
- 1 Teaspoon Sugar
- 3/4 Teaspoon Matcha
- Prepare the tapioca pearls according to the directions on the package. For mine, I boiled 1/3 cup of uncooked boba in 2 cups of water for 1 minute uncovered and then an additional 7 minutes, covered. Drain the boba and set them aside.
Place the milk and matcha in a blender and blend until combined. You can mix them with a whisk in a bowl, just start with a teaspoon of milk first to form a paste with the matcha, and then add the milk gradually a bit at a time. Otherwise, the matcha will be clumpy and not smooth.
Take out two glasses. Pour half of the tea in one glass and half of the tea in the other. Do the same with the matcha milk and the sugar. Mix each glass well with a spoon until the milk, tea and sugar are completely blended. Add half of the boba to one glass and half to the other. Allow the boba to settle to the bottom of the glass. Serve cold.