Frozen Boba Green Recipe
Make Frozen Boba Green Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Boba (Tapioca Pearls)
Green Tea Base
Frozen/Cooling
Garnish & Serving
Method
Boba (Tapioca Pearls)
- 1
Boil pearls
Bring 6 cups water to a rolling boil in a medium pot. Add 3/4 cup uncooked black tapioca pearls and stir gently so they don’t stick. Return to a boil, cover, reduce heat to medium-low and simmer according to package instructions (usually 5–8 minutes) until pearls are plump with a slightly chewy center. Stir occasionally.
- 2
- 3
Sweeten pearls
While pearls cook, dissolve 1/4 cup brown sugar in 2 tablespoons hot water (or use 1/4 cup simple syrup). Transfer drained pearls to a small bowl, pour the sugar syrup over them, and toss to coat. Let sit for at least 5 minutes so they absorb some sweetness and stay soft while you prepare the drink.
Green Tea Base
- 4
Prepare matcha
Sift 2 teaspoons matcha into a small bowl to remove clumps. Add 1/4 cup hot (not boiling) water (about 175°F / 80°C) and whisk briskly in an M or Z motion until fully dissolved and frothy, about 20–30 seconds.
- 5
Mix milk base
In a measuring cup or pitcher combine 1 cup cold whole milk, 1/4 cup heavy cream (if using), 1 tablespoon sweetened condensed milk (if using), and 1/4 teaspoon vanilla. Whisk or stir until homogenous. Pour the dissolved matcha into the milk mixture and stir to combine. Taste and adjust sweetness with additional condensed milk or simple syrup if desired.
- 6
Chill
Place the green tea base in the refrigerator or set aside with ice to get very cold — the colder the base, the better the frozen result.
Frozen/Cooling
- 7
Blend
In a high-speed blender add 2 cups ice (and 1 cup crushed ice if you want a slushier texture) and pour in the chilled matcha milk base. Blend on high until the mixture is smooth and has a thick, slushy consistency, about 20–40 seconds depending on blender strength. Stop and scrape down sides if needed.
- 8
Adjust texture
If the mixture is too thick, add 1–2 tablespoons cold milk and pulse a few times. If too thin, add a handful more ice and blend briefly until the desired frozen texture is achieved.
Assembly & Serving
- 9
Assemble drink
Divide the sweetened boba between two tall glasses (about 1/4 cup boba per glass). Spoon any remaining sugar syrup over the pearls to keep them glossy. Pour the blended frozen matcha mixture over the boba, filling the glasses and leaving about 1/2 inch at the top.
- 10
Garnish and serve
If desired, top with a few mint leaves or a light dusting of matcha. Insert wide straws and serve immediately so the boba remains chewy and the drink stays frozen.