Peach Matcha Boba Tea
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!
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
Notes
Troubleshooting Boba Dough - If you find that the dough is sticky, add a bit of tapioca and knead until you get the right consistency. If it's dry and crumbly, add a tiny bit of warm water and bring the dry pieces together. The final dough should be tacky.
Cooked Boba - Tapioca balls are best eaten right away or within 4 hours. I don't recommend refrigerating it either, as it will make the pearls hard.
Whisking Matcha - I used a bamboo whisk, but you can use a regular whisk or frother.
Sweetness - This peach boba tea is not very sweet. You can add some peach syrup, honey, agave syrup, simple syrup or sugar if desired.
Did you try this recipe?Share your photo and tag us @shortstackkitchen on Instagram!