Bright, swirled, and impossibly photogenic, this drink is a small celebration in a glass.
It layers blue-violet tea, creamy milk, red strawberry syrup, and chewy boba for contrast.
You’ll be surprised how simple ingredients create a cafe-style beverage at home.
Read on for exact steps, science-backed tips, and troubleshooting to make it perfect every time.
Why You’ll Love This Strawberry Butterfly Pea Flower Boba Tea Recipe
- Stunning color-changing visual perfect for photos.
- Quick to make with pantry-friendly ingredients.
- Balanced sweetness from brown sugar and strawberry syrup.
- Creamy, layered texture without fancy equipment.
- Fun chemistry: pH-sensitive butterfly pea flower shifts shade with citrus.
- Customizable for vegan or dairy versions.
The mouthfeel is a contrast of silky milk and springy tapioca pearls, while the flavor is a mild floral-blue tea base brightened by sweet strawberry and a touch of caramel from brown sugar. The layers make each sip a new combination of creamy, fruity, and chewy textures.
"★★★★★ I made this for a party and everyone asked for the recipe. The colors are unreal and the boba stayed chewy—so impressed!" — Emma, home baker
Key Ingredients for Strawberry Butterfly Pea Flower Boba Tea Recipe
Butterfly pea flower tea bag — Use a single high-quality tea bag or 1–2 tsp of dried flowers. The petals provide that pure blue-violet hue and a mild earthy base that won’t overpower the strawberry. If you substitute with another tea (like black tea) you’ll lose the unique color-change effect and get a stronger tannic flavor.
Tapioca balls — Choose fresh, large boba labeled for bubble tea. Tapioca pearls are the chewy heart of the drink; fresh, properly cooked pearls have a translucent edge and springy center. Substituting with smaller pearls or popping boba changes texture dramatically—popping boba gives bursts of juice instead of chew.
Strawberry syrup — Use a thick, high-quality syrup or homemade reduction for intense red color and strawberry flavor. The syrup forms the vivid bottom layer and sweetens the drink evenly; thin syrups will diffuse faster and blur layers. You can swap with strawberry puree, but expect a bit more texture and faster blending.
Milk (any variety) — Whole milk or a creamy plant milk (oat, soy, or coconut) gives the best layer separation and mouthfeel. Thinner milks or watery nondairy options may not hold a distinct middle layer as well. If you use almond or coconut milk, expect a slightly different flavor note and possible thinner layer visual.
Full Ingredient List for Strawberry Butterfly Pea Flower Boba Tea Recipe
- 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 for Strawberry Butterfly Pea Flower Boba Tea Recipe
Step 1: Steep the butterfly pea flower tea bag
Steep the butterfly pea flower tea bag in 1/3 cup of hot water (195°F) for 5 minutes. Remove the tea bag and stir in 1 teaspoon of brown sugar until fully dissolved. Set the brewed tea aside to cool to near room temperature before assembling.
Pro Tip: The tea should be a deep, vivid blue; it will smell lightly floral and look clear, not murky.
Step 2: Boil water for the boba
Bring 3/4 cup of water to a rolling boil in a small saucepan. Add 1/4 cup tapioca balls immediately to the boiling water. Keep the pot uncovered so you can monitor the pearls.
Pro Tip: The water should bubble steadily around the pearls, not simmer gently; vigorous boil helps the pearls cook evenly.
Step 3: Cook the tapioca pearls
Cook boba on medium-high heat for 8–10 minutes, stirring occasionally to prevent sticking. When the pearls become translucent with a slightly darker core, remove from heat and drain them in a sieve.
Pro Tip: Properly cooked pearls are soft on the outside with a slightly chewy center; they should bounce when pressed with a spoon.
Step 4: Sweeten and place warm boba
Place the warm tapioca balls into the bottom of a tall glass, then pour in the strawberry syrup so the pearls sit in the red layer. This anchors the boba and gives the drink its striking bottom color.
Pro Tip: The bottom layer should be bright red and the pearls should glisten, not stick together in a clump.
Step 5: Add ice
Fill the glass with 3/4 cup of ice on top of the syrup and boba. Pack the ice lightly so it supports the milk and tea layers without crushing them.
Pro Tip: The ice should sit as a distinct block; visible cubes help create clean layers when you pour the milk.
Step 6: Pour milk slowly
Slowly pour 2/3 cup of milk directly onto the ice cubes to help maintain a middle layer. Pour carefully in a steady stream along the ice so the milk settles without mixing into the syrup.
Pro Tip: The milk layer should appear opaque and sit above the red base but below the blue tea—there should be a clear band of white.
Step 7: Add cooled butterfly pea tea
Finish by gently pouring the cooled butterfly pea tea over the ice to create the final blue/purple top layer. Pouring over ice helps the tea float on the milk instead of mixing immediately.
Pro Tip: The top should be a translucent blue or violet hue; if it mixes too quickly, the pour was too fast or the liquids were similar temperatures.
Step 8: Serve
Serve immediately with a wide straw so the straw can reach the boba at the bottom. Stir before drinking to blend flavors and enjoy the changing colors as the pH adjusts with strawberry sweetness.
Pro Tip: Before stirring, the glass should display three visible bands: red (bottom), white (middle), and blue/purple (top).
Expert Tips for Strawberry Butterfly Pea Flower Boba Tea Recipe
- Keep brewed butterfly pea tea cool before assembly; warm tea blurs layers.
- Use ice as a physical separator: pour milk over ice to form a stable middle layer.
- For chewy boba, cook pearls at a consistent medium-high heat and test one every minute near the end.
- If pearls clump after draining, briefly toss them in a teaspoon of syrup or warm sugar water to separate.
- Use a tall, clear glass to showcase the layers and guide pouring; wide-mouth jars work well too.
- To preserve the blue color, avoid adding acidic ingredients (like lemon) until serving—acid will shift blue to purple/pink.
- Equipment tip: a fine mesh sieve and small saucepan are enough; no special tools required.
- Common mistake: pouring liquids too quickly—slow, steady pours maintain layer definition.
Storage & Freezing for Strawberry Butterfly Pea Flower Boba Tea Recipe
Fridge storage: Keep leftover brewed butterfly pea tea in an airtight jar in the fridge for up to 3 days. Store cooked tapioca pearls in a container with a thin sugar syrup to prevent hardening; use within 4–6 hours for best texture.
Freezer storage: Do not freeze assembled boba drinks; ice and milk separate and pearls become rock-hard. You can freeze unused butterfly pea tea in an ice cube tray for up to 1 month to use later.
Thawing and reheating: Thaw frozen tea cubes in the fridge or at room temperature; warm gently and cool before assembling. Reheat leftover pearls briefly in hot water (not boiling) for 30–60 seconds to revive chew before rinsing and adding syrup.
Containers: Use glass jars with tight lids for brewed tea. Store pearls in shallow airtight containers to minimize clumping.
Variations & Substitutions for Strawberry Butterfly Pea Flower Boba Tea Recipe
Vegan Creamy Version — Swap whole milk for oat or soy milk and use coconut sugar instead of brown sugar. The drink remains creamy and the layers hold, with a slightly different mouthfeel and subtle plant-milk flavor.
Lemon-Activated Color Change — Add a splash (1 tsp) of lemon juice to one serving to create a dramatic color shift from blue to purple-pink. The flavor becomes brighter and more tart; add the lemon right before serving for visual effect.
Strawberry Puree Swap — Use 1/3 cup fresh strawberry puree instead of syrup for a fresher, slightly pulpy bottom layer. Expect more dispersion into the milk layer and a less rigid layer separation.
Matcha Fusion — Replace the butterfly pea tea with lightly whisked matcha (diluted to 1/3 cup) for a green top layer. The result tastes earthier and less floral; layering technique remains the same but matcha mixes more readily with milk so pour slowly.
Frequently Asked Questions About Strawberry Butterfly Pea Flower Boba Tea Recipe
Q: How long do cooked tapioca pearls stay good?
A: Cooked tapioca pearls are best within 4–6 hours when kept in a light sugar syrup at room temperature. In the fridge they will firm up and become less chewy; refrigerating for longer than a day is not recommended for texture. If you must store them, keep them covered in warm syrup and reheat briefly before serving.
Q: Can I make the butterfly pea flower tea ahead of time?
A: Yes. Brew the tea and cool it completely, then store in an airtight container in the refrigerator for up to 3 days. Chilling helps with layering later; avoid leaving the tea at room temperature for extended periods.
Q: Why did my layers mix together?
A: Layers often mix because liquids are similar in temperature or you poured too quickly. Use ice as a separator, pour the milk over ice slowly, and make sure the tea is cool. Denser liquids (syrup) should be on the bottom and lighter liquids poured last.
Q: Will the butterfly pea flower tea stain clothes or countertops?
A: Butterfly pea flower tea is intensely pigmented and can stain light fabrics and porous surfaces. Wipe spills quickly with water; for fabric stains, pre-soak in cold water and treat with a stain remover. Test surfaces if concerned.
Q: Can I replace strawberry syrup with fresh strawberries?
A: You can substitute with a fresh strawberry puree or a simple syrup made from fresh berries, but expect more texture and faster blending into the milk layer. Strained puree offers better layering than whole-pulp blends.
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Final Thoughts on Strawberry Butterfly Pea Flower Boba Tea Recipe
This recipe turns basic pantry items into a show-stopping, layered beverage perfect for home cafes and gatherings. Please leave a star rating in the recipe card below and pin this drink to Pinterest for later.
Conclusion: Strawberry Butterfly Pea Flower Boba Tea Recipe
For a visual and flavor reference, check out a similar home version at Strawberry Butterfly Pea Flower Bubble Tea – Oh, How Civilized which walks through a latte-style variation.
If you want a detailed latte technique, see the step-by-step photo tutorial at Strawberry Butterfly Pea Flower Tea Latte – Lillian Liming.
For a recipe that highlights blue butterfly pea and strawberry with pantry-friendly tips, explore Blue Butterfly & Strawberry Boba Tea – Carnation.
Strawberry Butterfly Pea Flower Boba Tea
Ingredients
Method
- Steep the butterfly pea flower tea bag in 1/3 cup of hot water (195°F) for 5 minutes. Remove the tea bag and stir in 1 teaspoon of brown sugar until fully dissolved. Set the brewed tea aside to cool to near room temperature before assembling.
- Bring 3/4 cup of water to a rolling boil in a small saucepan. Add 1/4 cup tapioca balls immediately to the boiling water. Keep the pot uncovered.
- Cook boba on medium-high heat for 8–10 minutes, stirring occasionally. When the pearls become translucent, remove from heat and drain them in a sieve.
- Place the warm tapioca balls into the bottom of a tall glass, then pour in the strawberry syrup so the pearls sit in the red layer.
- Fill the glass with 3/4 cup of ice on top of the syrup and boba.
- Slowly pour 2/3 cup of milk directly onto the ice cubes to help maintain a middle layer.
- Finish by gently pouring the cooled butterfly pea tea over the ice to create the final blue/purple top layer.
- Serve immediately with a wide straw and stir before drinking to blend flavors.