Description
The warm, festive flavors of eggnog and nutmeg are the stars in this decadent Eggnog Tapioca Pudding. This holiday dessert is a perfect balance of sweetness and creamy richness, making it ideal for special winter gatherings. The soft pearls of tapioca create a wonderful texture, complemented by the luxurious touch of whipped cream and a sprinkle of nutmeg on top.
Ingredients
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
Instructions
In a small bowl, soak 1 cup small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours.
After letting the tapioca soak, pour the tapioca and milk mixture into a medium saucepan. Add 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg.
Heat over medium heat, stirring frequently to avoid scalding the milk. When the mixture almost reaches a boil, reduce the heat to maintain a low simmer. Simmer for 10-15 minutes, stirring constantly until the tapioca thickens.
Taste-test the tapioca to ensure the pearls are soft. If still chewy, cook for an additional 5 minutes.
Once the tapioca is cooked, remove from heat, stir in vanilla, and let cool for 15 minutes.
While cooling, beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold the egg whites into the cooled tapioca.
Chill in the refrigerator for 4 hours or serve warm. Top with whipped cream and a sprinkle of ground nutmeg.
- Prep Time: 3 hours (includes soaking time)
- Cook Time: 20 minutes
Nutrition
- Calories: 260