Description
This Eggnog Tapioca Pudding is a creamy, comforting dessert that combines the classic holiday flavors of eggnog, cinnamon, and nutmeg with the unique texture of small pearl tapioca. This easy recipe requires minimal active cooking time but benefits from soaking and chilling to develop its rich flavors, making it a perfect festive treat for winter gatherings.
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
For Egg Whites
- 2 egg whites
- 1 tablespoon granulated sugar (for egg whites)
Toppings
- Whipped cream
- Ground nutmeg
Instructions
- Soak the Tapioca: Combine the tapioca pearls with milk in a bowl. Stir well to distribute the pearls evenly. Cover the bowl and refrigerate for 3 hours to allow the tapioca to soak and soften.
- Cook the Tapioca: Transfer the soaked tapioca and milk mixture to a saucepan. Add the eggnog, ¼ cup granulated sugar, salt, cinnamon, and ground nutmeg. Heat the mixture over medium heat, stirring frequently to prevent sticking or burning.
- Simmer: Reduce the heat to low and let the mixture simmer for 10-15 minutes, stirring regularly. Cook until the tapioca pearls become soft and the mixture thickens. If the pearls are still not fully soft, continue cooking for an additional 5 minutes while stirring.
- Cool and Add Vanilla: Remove the saucepan from heat. Stir in the vanilla extract thoroughly. Let the pudding cool for about 15 minutes to come to room temperature.
- Prepare Egg Whites: In a clean bowl, beat the egg whites with 1 tablespoon of sugar until stiff peaks form. This will create a light, airy texture for the pudding.
- Fold in Egg Whites: Gently fold the beaten egg whites into the cooled tapioca mixture until fully incorporated, maintaining the light texture.
- Chill or Serve Warm: Spoon the pudding into serving dishes. You can chill the pudding in the refrigerator for about 4 hours if you prefer it cold, or serve it warm immediately.
- Garnish and Enjoy: Before serving, top the pudding with whipped cream and a sprinkle of ground nutmeg to enhance flavor and presentation.
Notes
- Use small pearl tapioca for the best texture; avoid granulated or quick-cooking types.
- Soaking the tapioca beforehand reduces cooking time and ensures even texture.
- Egg whites are beaten and folded in to add lightness and airiness to the pudding; ensure they form stiff peaks before folding.
- This pudding can be served warm or chilled; chilling enhances the flavors and firms up the texture.
- Adjust the sweetness by adding more or less sugar according to taste preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
