Iced Peach Matcha Boba Tea with homemade peach boba pearls, peach puree, and matcha tea is the drink you'll want to make all summer long. It's part sunshine, part dreamy, and entirely delicious!
What is Boba Tea?
Boba Tea, also known as bubble tea, bubble milk tea, pearl milk tea, tapioca milk tea, or boba, is a drink that originated in Taiwan in the 1980s. Boba tea is generally made with tea, milk and chewy tapioca balls. With the growing popularity of boba shops in the U.S. and around the world, there are a wide variety of boba flavors available. Today we'll be making our own peach flavored boba pearls, but feel free to buy store-bought boba balls. I made pumpkin flavored boba pearls for this pumpkin spice boba tea last fall that you may enjoy during cozy season.
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Ingredient Notes
Here are some notes about all the ingredients used in this Peach Boba Tea. Quantities and full instructions are in the recipe card below!
Peach Infused Boba Pearls
- Tapioca Flour - Also labeled as Tapioca Flour. This is what gives the boba pearls it's chewy texture. I used Bob Red Mill Tapioca Flour.
- Canned Peaches - Using canned peaches makes it super easy and convenient, so we do not need to cook any peaches or make a peach syrup.
- Sugar - Adds a bit of sweetness.
Peach Matcha Boba Tea
- Peach Boba Pearls - You can totally use store-bought boba pearls for convenience.
- Peach Puree - Canned peaches are pureed until smooth and is used to flavor the drink.
- Milk - You can use any kind of milk, including plant based milk.
- Matcha Powder + Hot Water
*See recipe card for quantities.
Ingredient Substitutions
- For the Boba - Feel free to use store-bought boba pearls, or sago. You can find them at Asian supermarkets or on Amazon.
- For the Tea - If you're not a big fan of matcha, you can replace it with a brewed green tea, black tea or peach flavored tea. You can also omit the tea and just make a peach milk with boba.
- For the Milk - You can use regular milk, or plant based milk such as oat, soy, almond, or cashew.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make this Peach Boba Tea! Please find detailed instructions in the recipe card at the end of this post.
How to make Peach Boba Pearls
Step 1. Drain the canned peaches, separating the sliced peaches and the syrup.
Step 2. Using a small blender or food processor, puree the peach slices and sugar until smooth.
Step 3. Combine ⅓ cup peach puree and 1 tablespoon of tapioca in a small bowl until smooth. Heat in the microwave until the mixture becomes thick and gelatinous.
Step 4. Add tapioca flour and mix until a rough ball of dough forms.
Step 5. Transfer the dough onto a floured work surface and knead into a smooth ball. The finished dough should be a bit tacky.
Step 6. Divide into 4 to 6 pieces and cover the with plastic wrap. Working one piece at a time, use a ⅛ teaspoon measuring spoon to scoop out little balls.
💡 Tip
Boba dough is very forgiving! If you find that the dough is too wet, gradually add a bit of tapioca and knead until you get the right consistency. If it's too dry and crumbly, add a tiny bit of hot water and bring the dough together.
Step 7. Transfer the rolled peach boba balls into a dish with tapioca flour.
Step 8. Cook over a low boil until tender.
Step 9. Pour peach syrup over the drained peach boba pearls.
Step 10. Prepare the matcha by whisking together matcha powder and hot water.
💡 Tip
Once boba pearls are cooked, it's best served immediately! Do not refrigerate them as they will become firm and lose its chewy texture.
How to make Peach Matcha Boba
Step 1. Add peach boba pearls to the bottom of a large glass.
Step 2. Add peach puree.
Step 3. Add ice and milk.
Step 4. Then top with the matcha tea. Stir and enjoy!
⭐️ Expert Tips
Boba dough is very forgiving! If you find that the dough is sticky, gradually add a bit of tapioca and knead until you get the right consistency. If it's dry and crumbly, add a tiny bit of water and bring the dough together.
Don't make your boba pearls too big. They do expand a bit as they cook. A ⅛ teaspoon spoon is the perfect size.
Work quickly. The tapioca dough can dry quickly, so work fast. Also, make sure you're covering the dough with plastic wrap or a damp towel to prevent it from drying out.
It's normal for cooked tapioca pearls to stick together as they sit in the syrup. Just give it a good stir to loosen up.
FAQ
No, they have a very subtle peach flavor, as do most homemade fruit flavored boba pearls. If you'd like a stronger peach flavor, you can add peach extract.
Yes, the pearls freeze really well! Store in freezer bags for up to 2 months and add an additional 5 minutes to the cook time.
After cooking, it's best to use immediately or within 4 hours of sitting at room temperature. Do not refrigerate cooked boba, as they will harden.
Yes you can! However, during testing I found that you end up with less boba pearls. It's because some of the cooked mixture sticks to the pan. The directions are below.
Off the heat and to a small pan, stir together ⅓ cup of peach puree and 1 tablespoon tapioca starch with a rubber spatula. Once smooth, place over medium-low heat and stirring often, cook until the mixture becomes gelatinous. Transfer to a bowl, gradually add tapioca until a dough forms. Please note, you may not need to use the whole amount of flour listed in the recipe card, as the pan method yield less.
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📖 Recipe
Peach Matcha Boba Tea
INGREDIENTS
Peach Boba Pearls
- 15.25 Ounces Canned Sliced Peaches in syrup
- ¼ Cup White Sugar
- ½ Cup + Plus more for kneading and dusting Tapioca Flour
Peach Matcha Boba Tea
- 4 Teaspoons Matcha Powder
- ½ Cup Hot water
- 2 Cups Milk of choice, divided
- ⅔ Cup Peach Puree, divided
- Ice
Instructions
Peach Boba Pearls
- Drain the canned sliced peaches and save the peach syrup for later.15.25 Ounces Canned Sliced Peaches in syrup
- Using a small blender or food processor, puree the peach slices and sugar together until smooth.¼ Cup White Sugar
- To a small heat-proof bowl, combine ⅓ cup peach puree and 1 tablespoon of tapioca flour until smooth. Heat in the microwave, in 20 second intervals and stirring well in between, until the mixture becomes thick and gelatinous. Save the remaining peach puree in the fridge for your drink later.
- Gradually add tapioca flour and mix until a rough ball of dough forms.½ Cup + Plus more for kneading and dusting Tapioca Flour
- Transfer the dough onto a tapioca floured work surface, and adding more as needed, knead the dough into a smooth ball. The finished dough should be a bit tacky. See troubleshooting notes below.
- Divide into 4 to 6 pieces and cover the with plastic wrap. Quickly working one piece at a time, use a ⅛ teaspoon measuring spoon to scoop out little balls.
- Roll the balls of dough in between the palms of your hands until smooth and transfer into a dish dusted with a few teaspoons of tapioca flour.
- Bring a medium-sized pot of water to a boil. Cook the boba in a low boil for about 15 minutes. They will initially sink and may stick together, but after stirring they will rise to the surface after a minute.
- Turn the heat off, cover with a lid, and let the pearls sit in the pot for an additional 10 minutes.
- Drain the pearls and immediately place them in a small bowl. Top with the reserved peach syrup (you may not need to use all of it), and stir until well combined. Serve right away or keep at room temperature and use within 4 hours.
Peach Matcha Boba Tea
- Make Matcha - Add sifted matcha powder and hot water to a bowl. Whisk until smooth. 4 Teaspoons Matcha Powder½ Cup Hot water
- Assemble - Evenly divide the peach boba pearls into 2 large glasses. Add about ⅓ cup of the peach puree into each glass, followed by some ice and the milk. Finally, pour the matcha tea evenly into each glass. Stir and enjoy!⅔ Cup Peach Puree, divided2 Cups Milk of choice, divided
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