I can’t guarantee that this recipe will taste the same if you aren’t using spiders that have vacationed in Seychelles, but you’ll get the gist of it with regular ol’ corner spiders. Sometimes you just need a Vietnamese Style Mocha coffee and Tapioca Pearls to jump start your morning…or afternoon – Chicory Webber (Alias)
Place 3 Tbsp of the ground coffee in a Vietnamese drip or a French coffee press. Add ¾ c of the boiling water. Let the coffee steep for 4-5 minutes before pressing or let the coffee drip into a heat proof container.
Once the coffee has brewed pour into a pitcher and chill in the refrigerator until ready to serve. Repeat the process for the second serving.
Cook the tapioca pearls according to the instructions on the back of the package. Once the tapioca is cooked (about 15-20 minutes or 5-10 for quick cook boba) strain and place in a bowl.
Add the condensed milk to the bowl and stir to combine.
In an espresso glass, (3-4 oz glass) spoon 2-3 tbsp (to taste) of the spider eggs into the bottom of the glass. Drizzle chocolate syrup on the sides of the glass, rotating it so it drizzles down the side. Place glasses in the refrigerator until ready to serve.
In a medium size pot over medium-low heat melt the butter and marshmallows until they are liquid. Remove from heat and let cool slightly while you prepare the drinks.
Remove the glasses from the refrigerator as well as the coffee. Gently pour the coffee on top of the spider eggs being careful to keep the layers distinct.
Once the glasses are full, use a fork or spoon to drizzle the melted marshmallow over the top of the drinks (from one side of the rim to the other) encasing the drink in spider webs. You can top with a few chocolate chips acting as bugs caught in the web.
Stir to mix and enjoy the spider nest.
Serving Size 3/4 cup
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.