How to Make a Strawberry Boba Drink: Tea and Milk Versions

To make strawberry boba, prepare the topping first, blend or muddle a measured strawberry base, then combine it with tea or milk and ice. This recipe makes two drinks and separates the fruit-tea and milk options.

Ingredients for two drinks

• 100g strawberries, fresh or thawed
• 2–4 tablespoons sugar or syrup, adjusted to the fruit
• 300ml strongly brewed black, green or jasmine tea, cooled
• 150ml milk or plant drink for the milk version, or extra tea/water for fruit tea
• 100g prepared tapioca pearls, following the pack instructions
• Ice

Ingredient brands and pearl yields vary. Check allergens on milk alternatives, powders, syrups and toppings.

Method

1. Cook the tapioca pearls according to their package, drain as directed and hold them only for the recommended time.
2. Muddle or blend the strawberries with two tablespoons of sugar or syrup. Taste before adding more.
3. For milk tea, shake 150ml cooled tea, 75ml milk, half the strawberry mixture and ice for each drink.
4. For fruit tea, use 225ml cooled tea or a tea-and-water mix instead of milk.
5. Add half the pearls to each glass, pour in the drink and serve immediately with a suitable wide straw.

Fresh fruit, puree or syrup?

Fresh fruit gives texture and variable sweetness. Puree is more consistent; a commercial syrup is convenient but may already contain substantial sugar. Adjust the added sweetener rather than stacking fixed amounts.

Can I use popping boba?

Yes. Strawberry, lychee or passion-fruit popping boba works well in the fruit-tea version. Use it instead of tapioca when you want a burst rather than a chewy texture. Learn what popping boba is made from.

Storage

Serve the assembled drink promptly. Keep prepared strawberry mixture refrigerated in a clean covered container and follow ingredient-specific limits. Cooked tapioca loses its texture quickly; see how to store boba after cooking rather than making it far in advance.