The first time I made this Strawberry Butterfly Pea Flower Boba Tea I practically set my phone on the counter and filmed it—because the color shift is that dramatic.
It’s a bright, layered drink that’s as fun to assemble as it is to sip.
This recipe balances floral butterfly pea tea, sweet strawberry syrup, and pillowy tapioca for a cafe-style boba at home.
If you love show-stopping beverages that are simple to make, this one delivers.
It’s fast, uses pantry-friendly ingredients, and the visual payoff is excellent for sharing.
If you enjoy refreshing fruit-forward recipes, you might also like my Fresh Peach Salad for a light pairing.
Why You’ll Love This Recipe
- Visual drama: the blue-to-purple tea layer against a creamy milk layer makes for a stunning drink.
- Balanced sweetness: brown sugar and strawberry syrup add depth without cloying.
- Textural contrast: soft, chewy boba plus cold milk and ice create an irresistible mouthfeel.
- Simple technique: no specialty equipment beyond a small saucepan and a tall glass.
The texture here is the whole point: the boba should be glossy and springy while the milk is smooth and slightly frothy from being poured over ice.
The butterfly pea tea brings a subtle, earthy floral note that’s mostly visual, while the brown sugar warms the palate and keeps the strawberry bright rather than flat.
Layering the milk over the ice preserves separation so each sip can be stirred into a creamy, colorful swirl.
“Five stars — I made this for a girls’ night and everyone asked for the recipe. Gorgeous, easy, and the boba stayed chewy for an hour!” — Dana, reader
Key Ingredients
Butterfly pea flower tea bag — This is the color engine of the drink.
Choose whole-flower tea bags or loose butterfly pea flowers for the deepest blue; the color reacts to acid, so a quick squeeze of lemon later will turn it purple.
Tapioca balls (boba) — Fresh, high-quality tapioca cooks to a glossy, chewy texture.
Look for medium-sized tapioca pearls and follow package timing closely; lower-quality pearls can become gummy or hard.
Strawberry syrup — The syrup is both sweetener and fruit flavor anchor.
You can use homemade macerated strawberries with a little sugar, or a clear strawberry syrup; a natural, not overly artificial, syrup keeps the flavor bright.
Milk (any variety) — Whole milk gives the creamiest, most cafe-like finish.
Non-dairy milks like oat or almond work fine but pour slightly thinner, so select a barista blend if you want the richest texture.
Full ingredient list:
- Butterfly pea flower tea bag – 1 unit
- Water (for tea) – 1/3 cup
- Brown sugar – 1 teaspoon
- Strawberry syrup – 1/3 cup
- Ice – 3/4 cup
- Milk (any variety) – 2/3 cup
- Water (for boiling boba) – 3/4 cup
- Tapioca balls – 1/4 cup
Step-by-Step Instructions
Step 1: Brew the butterfly pea tea
Bring 1/3 cup of water to about 195°F and steep the butterfly pea flower tea bag for 5 minutes.
Discard the tea bag and stir in 1 teaspoon of brown sugar until it dissolves.
Set the tea aside to cool to room temperature.
Pro Tip: The tea will be a vivid blue when it’s fresh.
If it’s faint, brew a touch longer but avoid bitterness by not exceeding 6 minutes.
Step 2: Cook the tapioca pearls
Bring 3/4 cup of water to a rolling boil in a small saucepan, then add 1/4 cup tapioca balls.
Cook on medium-high heat for 8–10 minutes, stirring occasionally so the pearls don’t stick.
When cooked, drain and set the pearls aside briefly so they remain warm and glossy.
Pro Tip: You’ll know the boba is ready when they’re translucent with a slightly darker center.
If the center is white, cook 1–2 minutes longer; if mushy, reduce time next batch.
Step 3: Build the base
Place the warm tapioca balls into the bottom of a tall glass and pour in 1/3 cup strawberry syrup over them.
This anchors the bottom layer with sweet fruit and helps the boba soak a little syrup for flavor.
Pro Tip: Warm boba absorbs syrup faster.
If you prefer less sweetness, start with 2 tablespoons and add more after tasting.
Step 4: Add ice and milk
Fill the glass with 3/4 cup ice.
Slowly pour 2/3 cup milk directly onto the ice cubes; pouring slowly helps keep the milk layer separate from the syrup below.
Pro Tip: Use large ice cubes for slower dilution and better layering.
A chilled glass also helps the layers stay distinct longer.
Step 5: Finish with butterfly pea tea
Gently pour the cooled butterfly pea tea over the ice so it floats and creates the final blue-to-purple layer.
The milk and tea will sit separately at first; serve immediately with a wide straw and stir before drinking.
Pro Tip: If you want the purple hue to deepen, add a few drops of fresh lemon or a splash of lemon juice after pouring the tea.
The acid triggers the color shift from blue to purple.
Expert Tips for Success
- Timing is everything for tapioca: start checking pearls at the 7–8 minute mark. Overcooked boba becomes gummy while undercooked boba is chalky. Rinse briefly after draining to stop cooking.
- Use very hot water for the tea but don’t scorch it. Butterfly pea flowers release color best at about 195°F; boiling water can extract bitter notes from some blends.
- Sweetness balance: the recipe’s 1/3 cup strawberry syrup plus brown sugar gives a bright-sweet profile. For a lighter drink, reduce strawberry syrup to 2 tablespoons and taste, then adjust.
- Layering technique: pour milk slowly over ice to preserve layers. If your milk mixes too quickly, chill the milk and glass beforehand and use larger ice cubes.
- Syrup distribution: pour syrup over the warm boba to give the pearls a flavored coating. If you prefer evenly flavored pearls, toss cooked pearls in a small amount of syrup in a separate bowl before adding them to the glass.
- Equipment notes: a small mesh strainer helps when draining boba; a tall, clear glass shows off the layers. A wide boba straw (10–12mm) improves the experience.
- Troubleshooting chewy but not hard boba: if pearls turn hard after cooling, keep them in a light sugar syrup until serving. This prevents them from drying out and locking their texture.
- Milk alternatives: for a creamier non-dairy option, use barista oat milk. It steams and foams more like dairy and holds the layer better than thinner plant milks.
I also like to reference technique and timing I use in other recipes; for a savory contrast I often serve bold bites like my cheesy Philly casserole when I want a heartier spread.
Storage & Freezing
Fridge storage for assembled drinks is not recommended because the layers and boba texture degrade.
If you must store, keep the components separate: cooled butterfly pea tea in a sealed jar and cooked boba in a sugar syrup in another container.
Store the tea in the fridge for up to 48 hours; it holds color and flavor well when chilled.
Cooked boba in syrup is best eaten within 6–8 hours.
After that time the pearls will harden and lose chewiness even when stored in syrup.
To revive slightly hardened pearls, gently reheat them in warm (not boiling) sugar water for a few minutes until they regain some chew.
Freezing is not recommended for cooked tapioca or the finished drink.
Frozen boba will turn rock-hard and lose the chewy texture after thawing.
Freeze only dry ingredients (like unused dry tapioca pearls) if needed.
Reheating tip: warm boba gently over low heat in a small amount of sugar water, stirring until pliable.
Do not microwave for long periods; intense heat breaks down the starches and creates an unpleasant gummy texture.
Variations & Substitutions
Fruit swaps: Replace strawberry syrup with mango or passion fruit syrup for a tropical twist.
Mango gives a thicker, silkier mouthfeel while passion fruit adds tartness that plays well with the floral tea.
Dairy-free option: Use barista-style oat milk for creaminess similar to whole milk.
Almond milk works but is thinner and may not layer as distinctly; a thicker non-dairy creamer can help.
Tea swaps: If you don’t have butterfly pea flowers, steep a mild jasmine or green tea and add a few drops of natural blue spirulina to mimic the color.
Note that spirulina has a vegetal flavor, so use sparingly to avoid overpowering the strawberry.
Boba alternatives: Try popping boba (fruit juice spheres) instead of tapioca for a burst of fruit flavor without the chew.
This makes the drink lighter and more like a dessert beverage for kids or non-chew fans.
For creative pairings and serving ideas look to bright, shareable recipes like my hearty ground beef Philly cheesesteaks when you want a contrasting savory bite.
Frequently Asked Questions
Q: How long do cooked tapioca pearls stay chewy?
A: Freshly cooked tapioca pearls are at their best for the first 4–6 hours.
If you keep them warm in a light sugar syrup they can remain palatable for up to 8 hours.
Beyond that, the starches begin to set, and the pearls harden and lose their bounce.
Q: Can I make this drink ahead of time?
A: You can prepare the tea and the syrup ahead and store them separately in the fridge for up to 48 hours.
Cook the boba as close to serving time as possible and keep it in sugar syrup until you’re ready to build the drink.
Q: What causes the butterfly pea tea to change color?
A: Butterfly pea flowers contain anthocyanins that react to pH changes.
Adding an acid like lemon juice will shift the vivid blue to a bright purple or magenta depending on how much acid you add.
Q: Can I use powdered boba or instant pearls?
A: Instant pearls or powdered mixes can work and are convenient, but texture varies by brand.
Follow package instructions for best results, and taste-test for chewiness before assembling the drink.
Q: Is this recipe kid-friendly?
A: Yes, it’s kid-friendly if you skip any alcoholic variations and reduce sweetness if desired.
Use popping boba instead of chewy tapioca for younger children who may have trouble with larger pearls.
Final Thoughts
This Strawberry Butterfly Pea Flower Boba Tea is one of those recipes that looks like it took more effort than it really does.
Make the components ahead if you like, layer at the last moment, and enjoy the show every time you pour.
If you’d like more inspiration, I referenced a similar take on this idea over at Strawberry Butterfly Pea Flower Bubble Tea – Oh, How Civilized and another creative latte version on Lillian Liming’s blog.
For a UK-based recipe with slight differences, see Blue Butterfly & Strawberry Boba Tea – Carnation.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you made it — I love seeing your photos.
Strawberry Butterfly Pea Flower Boba Tea
Ingredients
Tea and Syrup
- 1 unit Butterfly pea flower tea bag Use whole-flower tea bags for deeper blue color.
- 1/3 cup Water (for tea) Bring to 195°F for best extraction.
- 1 teaspoon Brown sugar Dissolve in brewed tea.
- 1/3 cup Strawberry syrup Can use homemade or store-bought.
Boba and Milk
- 3/4 cup Ice Use large ice cubes for better layering.
- 2/3 cup Milk (any variety) Whole milk provides the creamiest texture.
- 3/4 cup Water (for boiling boba) Bring to a rolling boil.
- 1/4 cup Tapioca balls Cook according to package timing.
Instructions
Brew the butterfly pea tea
- Bring 1/3 cup of water to about 195°F and steep the butterfly pea flower tea bag for 5 minutes. Discard the tea bag and stir in 1 teaspoon of brown sugar until it dissolves. Set the tea aside to cool to room temperature.
- Pro Tip: The tea will be a vivid blue when it’s fresh. If it’s faint, brew a touch longer but avoid bitterness by not exceeding 6 minutes.
Cook the tapioca pearls
- Bring 3/4 cup of water to a rolling boil in a small saucepan, then add 1/4 cup tapioca balls. Cook on medium-high heat for 8–10 minutes, stirring occasionally so the pearls don’t stick. When cooked, drain and set the pearls aside briefly.
- Pro Tip: You’ll know the boba is ready when they’re translucent with a slightly darker center. If the center is white, cook 1–2 minutes longer.
Build the base
- Place the warm tapioca balls into the bottom of a tall glass and pour in 1/3 cup strawberry syrup over them.
- Pro Tip: Warm boba absorbs syrup faster.
Add ice and milk
- Fill the glass with 3/4 cup ice. Slowly pour 2/3 cup milk directly onto the ice cubes.
- Pro Tip: Use large ice cubes for slower dilution and better layering.
Finish with butterfly pea tea
- Gently pour the cooled butterfly pea tea over the ice so it floats and creates the final blue-to-purple layer.
- Pro Tip: If you want the purple hue to deepen, add a few drops of fresh lemon or a splash of lemon juice after pouring the tea.
