Matcha milk tea is a vibrant, creamy café classic with a gentle earthy flavour. Here's a simple, café-ready recipe using Boba Tea Company wholesale ingredients.
Ingredients (per serving)
- 60g black tapioca pearls
- 2–4g matcha powder
- 15–30ml fructose (to taste)
- 60ml hot water
- 200ml milk (dairy or plant-based)
- Ice
Method
- Cook the tapioca pearls in boiling water following the pack instructions, then rest and drain.
- Whisk the matcha powder with the hot water until smooth and lump-free.
- Add fructose to taste and stir to dissolve.
- Fill the cup with ice and the tapioca pearls, then pour in the milk.
- Pour the matcha over the milk for a layered look.
- Stir well and serve with a wide boba straw.
Pro tips for cafés
- Sift the matcha before whisking to avoid lumps.
- Adjust sweetness with fructose — start at 15ml and taste.
Shop the ingredients: black tapioca pearls, matcha and fructose are available wholesale at bobateacompany.co.uk.