Description

This Eggnog Tapioca Pudding is a creamy, comforting dessert that combines small pearl tapioca with rich eggnog and warming spices like cinnamon and nutmeg. The pudding is gently simmered until thickened, then lightened with fluffy beaten egg whites for a smooth, airy texture. Served chilled or warm and topped with whipped cream and a sprinkle of nutmeg, it makes a festive treat perfect for holiday gatherings or any cozy occasion.

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

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Instructions

Soak the Tapioca: Combine the small pearl tapioca and milk in a bowl. Stir well, 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 and milk mixture to a saucepan. Add the eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Place the saucepan over medium heat and stir frequently to combine the ingredients well and begin warming the mixture.
Simmer: Reduce the heat to low and let the mixture simmer gently for 10 to 15 minutes. Keep stirring regularly until the pudding thickens and the tapioca pearls become soft and translucent. If needed, cook for an additional 5 minutes to achieve the right consistency.
Cool and Add Vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Allow the pudding to cool for about 15 minutes, giving the flavors time to meld and the temperature to drop before proceeding.
Prepare Egg Whites: In a clean bowl, beat the egg whites with 1 tablespoon of granulated sugar until stiff peaks form. This adds lightness and airiness to the pudding.
Fold Egg Whites into Pudding: Gently fold the beaten egg whites into the cooled tapioca pudding mixture, incorporating them carefully to preserve the fluffy texture.
Chill or Serve Warm: Spoon the pudding into serving dishes. You can chill the pudding in the refrigerator for at least 4 hours to serve it cold, or enjoy it warm immediately if preferred.
Garnish and Enjoy: Just before serving, top the pudding with a dollop of whipped cream and a sprinkle of ground nutmeg for a festive finish.

Notes

Using small pearl tapioca is essential as granulated or quick cooking tapioca will alter the texture.
Soaking tapioca for at least 3 hours improves its texture and helps it cook evenly.
Beating egg whites separately and folding them in adds a light, airy quality to the pudding.
If you prefer a vegan version, substitute the milk and eggnog with plant-based alternatives and omit egg whites.
Leftover pudding can be stored covered in the refrigerator for up to 2 days.
Adjust the spices to your taste; some like a bit more cinnamon or nutmeg for extra warmth.