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.
Ingredients
Scale
- 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
Instructions
- Soak Tapioca: In a small bowl, soak tapioca pearls in milk. Stir and refrigerate for 3 hours.
- 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.
- 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.
- Add Vanilla: Remove from heat, stir in vanilla, and let cool for 15 minutes.
- Prepare Egg Whites: Beat egg whites with 1 tablespoon sugar until stiff peaks form. Gently fold them into the cooled tapioca mixture.
- Chill or Serve Warm: Refrigerate for 4 hours or serve warm. Garnish with whipped cream and a sprinkle of nutmeg before serving.
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.
