Description
This creamy Eggnog Tapioca Pudding is a festive dessert perfect for the holiday season. Made with soaked tapioca pearls cooked gently with milk and spiced eggnog, it blends traditional holiday flavors like cinnamon, nutmeg, and vanilla. Lightly sweetened and enhanced with whipped egg whites for a fluffy texture, this pudding can be enjoyed warm or chilled, topped with whipped cream and a sprinkle of nutmeg for extra indulgence.
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 small pearl tapioca with milk in a bowl. Stir to mix, then cover the bowl and refrigerate for 3 hours to allow the tapioca to soften and absorb the milk.
- Cook the Tapioca: Transfer the soaked tapioca mixture into a medium saucepan. Add the eggnog, ¼ cup granulated sugar, salt, cinnamon, and ground nutmeg. Heat the mixture over medium heat, stirring frequently to prevent sticking and ensure even cooking.
- Simmer: Once hot, reduce the heat to low and simmer the pudding for 10 to 15 minutes, continuing to stir until the mixture thickens and the tapioca pearls become soft and translucent. If the pudding needs more thickening, continue cooking for an additional 5 minutes.
- Cool and Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract. Let the pudding cool for about 15 minutes to slightly thicken further and enhance flavors.
- Prepare Egg Whites: In a clean bowl, beat the egg whites with 1 tablespoon granulated sugar until stiff peaks form. This will add a light and airy texture to the pudding.
- Fold in Egg Whites: Gently fold the beaten egg whites into the cooled tapioca mixture, being careful to retain as much airiness as possible.
- Chill or Serve Warm: Spoon the pudding into serving dishes. You may chill the dishes for at least 4 hours for a cold, set pudding, or serve warm immediately if preferred.
- Garnish and Enjoy: Before serving, top the pudding with whipped cream and a light sprinkle of ground nutmeg for a festive finish.
Notes
- Use small pearl tapioca, not instant or quick-cooking varieties.
- Soaking tapioca before cooking ensures the pearls cook evenly and achieve the right texture.
- Be sure to stir frequently during cooking to prevent tapioca from sticking or clumping.
- The egg whites add a fluffy, mousse-like texture—fold gently to keep the mixture light.
- Eggnog can be substituted with a mixture of milk and cream if eggnog is not available.
- Pudding can be served warm or chilled according to preference.
- For a non-alcoholic version, use alcohol-free eggnog or a flavored milk alternative.
