Description

This Eggnog Tapioca Pudding is a creamy, festive dessert that combines the nostalgic texture of small pearl tapioca with the rich, spiced flavors of classic eggnog. Perfect for holiday gatherings or anytime you want a comforting treat, this pudding is gently simmered, folded with sweetened egg whites for lightness, and topped with whipped cream and a sprinkle of nutmeg for an elegant finish.

Ingredients

Scale

Main Ingredients

1 cup small pearl tapioca (not granulated or quick cooking)
2 ½ cups milk
1 ½ cups eggnog
¼ cup granulated sugar
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Egg Whites

2 egg whites
1 tablespoon granulated sugar (for egg whites)

Toppings

Whipped cream
Ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Soak the Tapioca: Combine the small pearl tapioca and milk in a bowl, stir to mix, then cover and refrigerate for 3 hours to soften the tapioca pearls thoroughly before cooking.
Cook the Tapioca: Transfer the soaked tapioca and milk mixture into a saucepan. Add the eggnog, ¼ cup granulated sugar, salt, cinnamon, and ground nutmeg. Place over medium heat and stir frequently to prevent sticking.
Simmer: Reduce the heat to low and let the pudding simmer for 10 to 15 minutes, stirring gently until the tapioca pearls are soft and the mixture has thickened. If the tapioca still isn’t fully soft, continue cooking for an additional 5 minutes.
Cool and Add Vanilla: Remove the saucepan from heat. Stir in the vanilla extract and allow the pudding to cool for about 15 minutes to bring the temperature down gently.
Prepare Egg Whites: Beat the egg whites with 1 tablespoon of granulated sugar until stiff peaks form, creating a light and airy meringue to fold into the pudding.
Fold Egg Whites: Gently fold the stiff egg whites into the cooled tapioca pudding mixture to incorporate air and create a creamy, fluffy texture.
Chill or Serve Warm: Spoon the pudding into serving dishes. At this point, you can chill the pudding in the refrigerator for at least 4 hours to set and develop flavor, or serve it warm if preferred.
Garnish and Enjoy: Just before serving, top each portion with whipped cream and a light dusting of ground nutmeg for a festive touch and enhanced flavor.

Notes

Use small pearl tapioca, not instant or quick-cook versions, to achieve the best texture.
Soaking tapioca for 3 hours is crucial for proper cooking and texture.
Stir frequently while cooking to prevent sticking or burning on the bottom of the pan.
Folding in beaten egg whites adds a light, airy texture to the pudding.
The pudding can be served warm or chilled according to preference.
Store leftovers covered in the refrigerator for up to 2 days.