Peach Bubble Tea (Milk Tea) Recipe | Boba Tea

GFGluten FreeGRGrain FreeSFRefined Sugar FreeVVegan

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Learn how to make the best Peach Bubble Tea at home with homemade peach syrup! This refreshing drink is naturally sweetened & dairy-free.

If you’re looking for a sweet, refreshing, and satisfying beverage, look no further! This Peach Bubble Tea is creamy, packed with juicy peach flavor, and easy to make at home with a few simple steps. It’s the perfect summer drink, but can be enjoyed year-round thanks to frozen fruit.

hand pouring milk into glass filled with boba and black tea


Bubble tea (also known as Boba or Milk Tea) began to increase in popularity around the 80’s as a sweet and refreshing snack or beverage, originally coming from Taiwan. It’s the combination of 3 popular Taiwanese snacks: tapioca pearls (aka “boba”), milky tea, and (normally) shaved ice.

Nowadays there are a lot of boba tea flavors and variations – this Peach Bubble Tea is a fun fruity twist on the classic recipe! The homemade and naturally sweetened peach syrup contrasts perfectly with the earthy tea and chewy boba for a sweet and satisfying drink.


This Bubble Tea is made from only 6 simple ingredients: black or green tea, sweetener, peaches, vanilla extract, tapioca pearls, and milk. I chose to make this recipe with maple syrup so it’s naturally sweetened, but you can also use cane sugar or brown sugar  – see the recipe notes for more info. I also like to add a little ground ginger to the peach syrup to add a subtle spice, but that’s technically optional!

ingredients for bubble tea in small bowls on marble background

You can find all of these ingredients at your favorite grocery store with the exception of the tapioca pearls, or boba. I purchased mine online, but you can also probably find them at an asian grocery store or market near you.

Finally, you will also need a few other kitchen tools:

  • Fine-mesh metal sieve: I prefer to strain my peach syrup through a sieve instead of using a blender – this makes a silkier syrup with less fiber. You could blend the syrup as well – see the recipe notes for that variation
  • Don’t forget the straw! Bubble tea is traditionally served with a wide straw that accommodates the size of the tapioca pearls. I bought a set of these Reusable Metal Bubble Tea Straws and use them all the time, even when I’m not drinking boba!

side-by-side photos of peach syrup before and after straining


  1. Brew the black or green tea bags with hot water, brew, and set aside.
  2. Simmer the ingredients for the peach tea together in a saucepan until tender, then strain through a mesh metal sieve.
  3. Bring a large pot of water to a boil and cook the tapioca pearls according to package directions.
  4. Divide the boba between glasses, then add in the tea and fruit syrup. Mix well
  5. Pour non-dairy milk into the glass until the tea reaches your desired creaminess, then mix again and enjoy!

collage showing the steps of how to add boba ingredients to a tall glass


  • My favorite non-dairy milk: Boba is traditionally made with cow’s milk or soy milk – I prefer to make mine with soy milk as a vegan, but you could also try it with oat milk, almond milk, cashew milk, or even coconut milk for a slight flavor variation. You can also use your own homemade nut milk!
  • Make the Boba Fresh: tapioca pearls will stick together if you try to store them, and will dry out even if you store them in liquid. For the best texture and experience, make only what you’re going to serve.
  • Use Fresh or Frozen Peaches: I personally prefer to use fresh, ripe peaches as they tend to be sweeter. However, you can also use frozen peaches; let them thaw, then chop them up into smaller pieces before cooking according to the recipe.


Boba is usually enjoyed as a standalone treat – it’s a perfect afternoon pick-me-up! However, I also think this Peach Boba would be delicious next to these Vegan Pecan Sandies, this Vegan Orange Olive Oil Cake, or even a Chocolate Chip Banana Bread Scone!


Like I mentioned above, I recommend cooking your tapioca pearls just before serving. However, you can make both the tea concentrate and the peach syrup in advance and store them in the fridge – this way your tea will be extra cold when you drink it 🙂 Both the tea concentrate and homemade peach syrup can be stored in the refrigerator, in a sealed jar or container, for up to 7 days.

two glasses of peach bubble tea with metal straws with jar of peach syrup on the side


  • What does Peach Milk Tea taste like? This bubble tea tastes like a gently sweetened, creamy black tea with fruity notes of peach. The tapioca pearls (boba) don’t have much flavor, but add a chewy texture!
  • Does Peach Boba have caffeine? Yes. Both green and black tea contain caffeine, but if you would like to make this recipe caffeine free you could use herbal tea bags – I think chamomile tea would be great!
  • Do you chew boba? Yes! Boba has a deliciously bouncy and chewy texture thanks to the tapioca starch. You don’t necessarily have to chew it, but I would recommend it.
  • Is boba safe for kids? Boba pearls are rather large and can be considered a choking hazard for children 4 and under. Serve to young kids at your own discretion.

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊


Peach Bubble Tea (Milk Tea) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Learn how to make the best Peach Bubble Tea at home with homemade peach syrup! This refreshing drink is naturally sweetened, dairy-free, and vegan.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan



For the Peach Syrup:

  • 2 peaches; peeled, pitted, and diced
  • 1/3 cup (80 ml) grade A maple syrup*
  • 1/4 cup (60 ml) water
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger (optional)
  • Pinch of salt

For the Boba:

  • 1 cup (190 g) tapioca pearls 
  • 2 black tea bags (or sub green tea)
  • 12 cups non-dairy milk, to taste


  1. Make the Peach Syrup: Add the maple syrup, water, vanilla, ginger, and salt to a small saucepan over medium heat and mix, then add in the peaches. Simmer for 15 minutes or until the peaches are tender, stirring occasionally. Add more water in 1 tbsp increments if the mixture gets too dry. Turn the heat off and pour the peach mixture into a fine-mesh sieve placed over a bowl. Use a spatula to mash the peaches through the sieve until you have about 1/2 cup of “syrup”. Discard the pulp/fiber of the peaches or use for another purpose.
  2. Brew the Tea Concentrate: Use the stove, microwave, or an electric kettle to heat 1 cup of water to ~200F (just before boiling). Place the tea bags in a mug, pour the water on top, and steep for 5 minutes. Remove the tea bags (do not squeeze them – this makes the tea bitter), then place the tea in the fridge to cool while you cook the boba.
  3. Cook the Boba: In the meantime, bring a large pot of water to a boil, then add in the tapioca pearls. Boil until the pearls rise to the surface and are chewy, about 5 to 7 minutes (or, cook according to package instructions). Drain and rinse with cold water. The boba will begin to stick together, so cook only what you need and try to use immediately.
  4. Assemble: Divide the boba between 4 cups (about 1/4 cup of cooked pearls per cup), then top off each cup with 1/4 cup of brewed tea and 2 to 3 tablespoons of peach syrup; mix well. Pour 1/4-1/2 cup of nondairy milk over the boba, depending on how milky you like your tea. Stir well and adjust any flavors to taste. 
  5. Serve & Store: Enjoy the boba immediately! Extra peach syrup or tea concentrate can be stored in an airtight jar in the fridge for up to 7 days.


  • Sweetener substitutes: replace the maple syrup with equal parts brown sugar or cane sugar
  • Frozen fruit: use about 1 heaping cup of frozen peaches instead of 2 fresh peaches! I recommend thawing the fruit first and chopping it up some before sautéing it.
  • Blender variation: if you don’t have a mesh sieve, add all of the peach syrup ingredients directly to a blender after cooking and blend until smooth. The syrup will be hot, so make sure your blender has a venting lid. This version will be a lot thicker and have more fiber in it, but will still taste delicious!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

FREE GUIDE: 5 Tips for Quick & Easy Vegan Dinners

Plus, get all of my recipes sent straight to your inbox!

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Why are the tapioca pearls so dark? I have only seen light olored ones. Thanks. Not sure where to get the dark ones.

    1. I haven’t but I’ve heard good things about it! I even read that it has twice the caffeine as green tea plus all the antioxidants found in coffee, tea, and chocolate!