serves 2 | prep time 10 mins | cook time 15 mins, plus 15 mins sitting time

• 60 g (2¼ oz/½ cup) dried black boba pearls (large tapioca)

• 90 ml (3 fl oz) vodka

• 50 ml (1¾ fl oz) Kahlua

• 90 ml (3 fl oz) prepared espresso coffee

• 500 ml (17 fl oz/2 cups) cold-pressed almond milk

• 1 tablespoon sweetened condensed milk ice, for shaking and serving

Bring 750 ml (26 fl oz/3 cups) of water to the boil in a medium saucepan over high heat. Add the boba pearls, reduce heat and simmer gently, stirring occasionally, for 12–15 minutes, or until just tender. Remove from heat and let sit, covered, for a further 12–15 minutes, then drain.

Pour the remaining ingredients into a cocktail shaker and shake vigorously until frothy. Pour into glasses with extra ice, if desired, and divide boba between the glasses.

QUICK TIP

If you want to cook the boba pearls ahead of time, follow the instructions above and then transfer drained boba to a sugar syrup or they will go hard. To make the syrup, bring 125 ml (4 fl oz/½ cup) water to the boil over medium–high heat, stir in 60 ml (2 fl oz/¼ cup) honey and ½ teaspoon vanilla extract, then remove from heat and set aside to cool. Store in an airtight container in the refrigerator until ready to use. Strain the boba from the sugar syrup to use.

This recipe appeared in Margaret and Me (Murdoch), my third cookbook. Photography by Rob Palmer. Styling by Michelle Noerianto.