Eggnog Tapioca Pudding

A creamy and festive tapioca pudding infused with the warm flavors of eggnog, cinnamon, and nutmeg, this dessert is perfect for holiday gatherings or a cozy night in.

Why You’ll Love This Recipe

• Combines the nostalgic comfort of tapioca pudding with the festive flavor of eggnog.
• Creamy, rich texture with the perfect balance of sweetness and spice.
• Simple to prepare, yet impressive enough for holiday celebrations.
• Can be served warm or chilled, making it versatile for any occasion.
• Great make-ahead dessert for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup small pearl tapioca, not granulated or quick cooking
• 2 ½ cups milk
• 1 ½ cups eggnog
• ¼ cup granulated sugar + 1 tablespoon (for egg whites)
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon vanilla
• 2 egg whites
• Toppings: whipped cream, ground nutmeg

Directions

1. In a small bowl, soak the tapioca pearls in milk. Stir and refrigerate for 3 hours.
2. After soaking, transfer the tapioca and milk mixture to a medium saucepan. Add eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg.
3. Heat the mixture over medium heat, stirring frequently to prevent scorching. Reduce heat when it nears a boil, maintaining a low simmer. Stir constantly for 10-15 minutes, until thickened.
4. Test the tapioca pearls for doneness. If still chewy, cook for an additional 5 minutes.
5. Remove from heat, stir in vanilla, and allow to cool for 15 minutes.
6. Beat egg whites with 1 tablespoon of sugar until stiff peaks form. Gently fold the egg whites into the cooled tapioca.
7. Chill in the refrigerator for 4 hours or serve warm. Top with whipped cream and a sprinkle of nutmeg.

Servings and Timing

• Yield: 4 servings
• Prep Time: 3 hours (soaking time)
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes

Variations

• Non-Dairy Option: Substitute almond milk or oat milk for regular milk and use a dairy-free eggnog.
• Spiked Pudding: Add a splash of rum or bourbon to the pudding mixture for an adults-only version.
• Chocolate Twist: Fold in mini chocolate chips or drizzle melted chocolate on top before serving.
• Vegan Adaptation: Use plant-based milk and eggnog, and replace egg whites with aquafaba.

Storage/Reheating

• Storage: Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
• Reheating: To serve warm, heat gently in a saucepan over low heat, stirring to avoid scorching.

FAQs

1. Can I use quick-cooking tapioca for this recipe?

Quick-cooking tapioca can be used but may alter the texture slightly. Adjust the cooking time accordingly.

2. Is it necessary to soak the tapioca?

Yes, soaking helps soften the pearls and reduces cooking time.

3. Can I make this dessert ahead of time?

Absolutely. Eggnog tapioca pudding can be prepared a day in advance and stored in the refrigerator.

4. Can I serve it warm?

Yes, this pudding is delicious both warm and chilled.

5. How do I ensure the tapioca doesn’t stick to the pan?

Stir constantly while cooking and use a heavy-bottomed saucepan to prevent sticking.

6. Can I freeze the pudding?

Freezing is not recommended as the texture may change upon thawing.

7. What type of eggnog works best?

Any store-bought or homemade eggnog will work. For a richer flavor, choose a full-fat version.

8. What toppings can I add besides whipped cream?

Crushed cookies, caramel drizzle, or a sprinkle of cinnamon make great alternatives.

9. Can I double the recipe for a crowd?

Yes, simply double the ingredients and use a larger saucepan.

10. What if I don’t have nutmeg?

You can substitute nutmeg with allspice or simply omit it for a milder flavor.

Conclusion

Eggnog tapioca pudding is a delightful blend of creamy textures and holiday flavors, perfect for indulging during the festive season. Easy to make and customizable, this dessert will be a hit at your next gathering. Serve it warm or chilled, and don’t forget the whipped cream and nutmeg topping!

Eggnog Tapioca Pudding

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• Author: Asma
• Prep Time: 3 hours
• Cook Time: 20 minutes
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Category: Desserts
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

A creamy and festive Eggnog Tapioca Pudding recipe, perfect for the holidays! Infused with the rich flavors of eggnog, cinnamon, and nutmeg, this comforting dessert is a must-try for Christmas and beyond.

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Ingredients

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• 1 cup small pearl tapioca (not granulated or quick cooking)
• 2 1/2 cups milk
• 1 1/2 cups eggnog
• 1/4 cup + 1 tbsp granulated sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 egg whites
• Toppings: whipped cream, ground nutmeg

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Instructions

1. Soak Tapioca: In a small bowl, soak tapioca pearls in milk. Stir and refrigerate for 3 hours.
2. Cook Tapioca: Transfer the tapioca mixture to a saucepan. Add eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat over medium, stirring frequently, until almost boiling.
3. Simmer: Reduce heat to low and simmer for 10-15 minutes, stirring constantly until thickened. Check for doneness by tasting the tapioca pearls; if still chewy, cook for 5 more minutes.
4. Add Vanilla: Remove from heat, stir in vanilla, and let cool for 15 minutes.
5. Prepare Egg Whites: Beat egg whites with 1 tablespoon sugar until stiff peaks form. Gently fold them into the cooled tapioca mixture.
6. Chill or Serve Warm: Refrigerate for 4 hours or serve warm. Garnish with whipped cream and a sprinkle of nutmeg before serving.

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Notes

• Ensure to stir frequently to prevent the milk from scalding during cooking.
• For a richer flavor, add a pinch of clove or allspice to the pudding.