Ingredients
Matcha Powder – 2 teaspoons
Cold Filtered Water – 2/3 cup
Oat Milk – 1 1/2 cups
Ice – 2 cups
Dark Brown Sugar – 1/4 cup
Water (for syrup) – 1/4 cup
Tapioca Balls – 3/4 cup
Water (for boiling) – 4 cups
Instructions
Combine 1/4 cup water and dark brown sugar in a small saucepan. Bring to a boil, stirring until sugar is fully dissolved. Set aside to cool.
Bring 4 cups of water to a boil in a pot. Add tapioca balls. Once they float (about 2 minutes), cover and cook on medium heat for 10 minutes, stirring occasionally.
Drain the cooked tapioca balls and immediately transfer them into the pot with the brown sugar simple syrup. Let them cool until warm.
In an airtight container or shaker, combine 2/3 cup cold water and matcha powder. Shake vigorously for 15 seconds until frothy and clump-free.
Spoon the syrup-coated tapioca balls into two glasses. Fill with ice, then pour in the oat milk. Top with the prepared matcha and stir before enjoying.
Notes
• Use ceremonial grade matcha for the best color and a smoother, less bitter flavor profile.
• If using “Quick Cook” boba, refer to the package instructions as cooking times may be significantly shorter.
• Ensure the brown sugar syrup is thick enough to coat the sides of the glass for that classic “tiger sugar” look.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Asian Fusion