Spiked Gingerbread Boba Oatmilk Macchiato

So I’ve talked about boba here before, but holy cow. I think I struck GOLD with this drink. It has creamy oatmilk, kahlua, espresso, and boba and tastes like a gingerbread cookie!

I can’t guarantee this will give you a holly jolly Christmas, but it sure doesn’t hurt.

Spiked Gingerbread Boba Oatmilk Macchiato

Ingredients:

  • 1/2 cup black tapioca pearls (boba) – This is the BEST >>>Tapioca Pearl – Black Sugar Flavor (Ready in 5 Minutes)
  • 2 Tablespoons real maple syrup
  • 1/8 teaspoon gingerbread spice (I highly recommend gingerbread, you could sub pumpkin spice or cinnamon realizing it has a little different flavor profile, but it will still be delicious)
  • 2 – double shots of espresso (1 double shot per glass and instant espresso works too!)
  • 3 oz kahlua (1.5 oz per glass)
  • 20 ounces of oatmilk (10 ounces per glass)
  • Whipped cream for topping

Directions:

  1. Place a few ice cubes in a small bowl of water. This will be your ice bath for the boba after it’s boiled.
  2. Cook 1/2 cup boba according to package directions, strain them into an ice bath, and set aside.
  3. In a small bowl, mix 2 tablespoons maple syrup with 1/8 teaspoon gingerbread spice.
  4. Using a slotted spoon or spider, remove the boba from the ice bath and place into the maple syrup mixture and allow to soak for 10 minutes or up to an hour.
  5. In two 13-16 oz highball/collins, place one half of the boba pearls in each glass – like this set >>> Italian Highball Glasses [Set of 6] – 13 Ounce Cups
  6. In two separate cups, pour 2 oz espresso and 1 1/2 ounces kahlua.
  7. Pour 10 ounces of chilled oatmilk in each glass over the boba.
  8. Pour the espresso kahlua mixture over the oatmilk and top with whipped cream and a sprinkle of cinnamon if desired.
  9. Drink up, and don’t forget your boba straw!

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