Today is my last day in Asia before heading back home to New York, so in honour of my time here, I’m sharing one more bubble tea recipe. This is a matcha twist on the original bubble tea drink, made vegan and healthier as always. I’ll try to keep this short and sweet, and hopefully not bore you too much because the recipe is so close to my original bubble tea recipe.

All you really need to do is prepare your matcha (whisked, preferably), boil your tapioca bubbles, and serve it all in a glass with some non-dairy milk. That simple! If you don’t believe me, you can check out this Instagram tutorial video–proof that it’s easy as pie.

As I mentioned in my original recipe, homemade is almost always healthier as you have complete control over ingredients going into your drink, and the quantities of each. The only difference in flavour may be sweetness, as most tea shops are adding a lot more sweetener than you’d think–so if it tastes a little mild, you can always add more sweetness as needed.

Without further, let’s get right into the recipe!


Matcha Bubble Tea [vegan]

  • Author: Remy

  • Prep Time:

  • Cook Time:

  • Total Time:
  • Yield: 2 1x



An easy recipe for homemade vegan matcha bubble tea. Naturally gluten-free, a little better for you and just as delicious.



  • 1/2 cup dry tapioca pearls (I used one from, but amazon sells many)
  • 3 cups of water
  • 2 tablespoons liquid sweetener of choice (I use coconut sugar, but recommend liquid like coconut nectar)
  • 2 servings of matcha
  • 2 cups of vegan milk of choice


  • additional sweetener to taste
  • vanilla


  1. In a saucepan bring 3 cups of water to a boil, add dry tapioca pearls and continue to boil on low heat for about 5-8 min, or according to package directions. Make sure you stir occasionally so the tapioca pearls don’t stick together. You’ll know when the tapioca is ready when it becomes a translucent black. You can also try one pearl to make sure it’s cooked through.
  2. While this is cooking, prepare your matcha. Whisk with a splash of hot water until smooth with no clumps remaining. Make this quite strong as you’ll be adding vegan milk later on.
  3. Once tapioca pearls are cooked through, remove from heat and strain. Transfer to a bowl and cover with just enough water so it doesn’t dry out, and add 2 tablespoons of sweetener.
  4. To assemble, strain and divide the cooked tapioca between 2 cups. Add ice if desired, pour whisked matcha into each glass, and finish with non-dairy milk.
  5. Add additional sweetener as needed, and enjoy! Don’t forget to use a re-usable metal bubble tea straw 🙂