Watermelon Matcha Boba
Memorial Day marks the unofficial start to summer, and nothing says summer like watermelon. Amid the BBQ, picnic and pool party, eating boring watermelon wedges don’t exactly spark joy the millionth time around.
Here is our spin on the watermelon that is so in season in California right now. Our watermelon matcha boba includes fresh boba pearls, watermelon slush, plant based milk, matcha green tea and lots of ice to keep yourself cool 😎 in this heat. Try this for your next cookout!
Recipe | Serving Size: 1
Boba (Tapioca Pearls) - 1/4 cup
Follow package direction for cooking the boba. This is the tapioca pearls I used.
Watermelon Slush - 8 oz
Watermelon chunks - 1/2 cup
Simple Syrup - 1 tbsp
Combine the watermelon chunks with simple syrup. Use a muddler or a blender until it’s pulpy.
Matcha Tea - 4 oz
Hot Water -1/2 cup
Matcha Powder - 2 tsp
Im a bowl, combine matcha powder and hot water. Use a traditional whisk or handheld milk frother until the matcha is completely dissolved and the drink is frothy. This is the matcha powder I used.
Ice cube minis
Oat Milk - 4 oz
The rest is just eyeballing how you prefer your ratio of watermelon slush to oat milk to matcha tea. This is the order in which I layered it - boba, watermelon slush, ice pellets, oat milk, matcha tea and a watermelon wedge for garnish/funsies.
If you do recreate our recipe, be sure to
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