Strawberry Matcha Boba

Directions

1. Prepare the Strawberry Puree: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice (if using).

   Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices (about 5-7 minutes). Remove from heat.

   For a smooth puree: Transfer to a blender and blend until smooth. For an extra smooth puree, you can strain it through a fine-mesh sieve to remove seeds.

   For a chunkier puree: Simply mash well with a fork directly in the saucepan.

   Let the strawberry puree cool completely. You can make this ahead of time and store it in the fridge for up to a week.

2. Cook the Boba Pearls: Follow the package instructions for your specific boba pearls, as cooking times can vary.

   Generally, bring a pot of water to a rolling boil (at least 4-5 cups of water per 1/3 cup of pearls). Add the boba pearls and stir gently to prevent them from sticking. Boil for 15-25 minutes or until the pearls are translucent.

   Turn off the heat, cover the pot, and let the chewy tapioca pearls sit for an additional 10-15 minutes (or as directed on the package).

   Drain the boba pearls and rinse them briefly under cold water to prevent sticking. Immediately transfer the cooked boba to a small bowl and toss it with brown sugar or honey. This sweetens them and keeps them from sticking together. Set aside.

3. Prepare the Matcha: Sift the matcha powder into a small bowl or matcha chawan to remove any clumps. Add the hot water (175°F / 80°C). Using a bamboo whisk (chasen) or a small regular whisk, whisk the matcha in a "W" or "M" motion until a smooth, frothy layer forms on top. Ensure there are no lumps.

4. Assemble Your Strawberry Matcha Boba: In your serving glass, spoon a generous amount of the cooled strawberry puree into the bottom. Add the cooked and sweetened boba pearls over the strawberry puree. Fill the glass with ice cubes. Slowly pour in your milk of choice over the ice, creating a layered effect. Gently pour the prepared matcha mixture over the milk layer. Insert your wide boba straw.

5. Serve and Enjoy! Stir everything together just before drinking to combine the flavors. Enjoy your delicious homemade Strawberry Matcha Boba!

Variations

1. Condensed Milk: Instead of regular milk, use a mix of half milk and half sweetened condensed milk (or adjust to taste). This adds a rich, creamy sweetness that pairs beautifully with both fresh strawberry and matcha green tea powder.

2. Strawberry Jam/Syrup: For a quicker version, especially if fresh strawberries aren't in season, you can use good-quality strawberry jam or syrup as the base layer.

3. Popping Boba: You can replace tapioca pearls with strawberry or lychee flavored popping boba for a burst of juicy flavor. However, this creates a different, more liquid texture.

Tips for Success:

1. Quality Ingredients: Using good-quality matcha and ripe, sweet strawberries will significantly help the flavor of your drink.

2. Boba Texture: Boba is best enjoyed fresh and warm, shortly after cooking. Leftover boba can become hard and less chewy.

3. Sweetness Adjustment: Adjust the sugar in the strawberry puree and the honey or brown sugar for the boba to your personal preference. You can also add a small amount of simple syrup to the milk layer if you prefer a sweeter drink.

4. Layering: For a visually appealing matcha latte drink, add the layers carefully. The boba and strawberry puree are added first, followed by the milk and then the matcha tea.