Description
This creamy Eggnog Tapioca Pudding is a festive twist on classic tapioca pudding, perfectly flavored with rich eggnog, warm spices like cinnamon and nutmeg, and topped with light, fluffy whipped egg whites. Ideal for holiday gatherings, it offers a luscious, comforting dessert that can be served chilled or warm.
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 (optional)
- Ground nutmeg (for garnish)
Instructions
- Soak the Tapioca: In a bowl, combine the small pearl tapioca with 2 ½ cups of milk. Stir gently to mix, then cover the bowl and refrigerate for 3 hours to allow the tapioca pearls to soak and soften.
- Cook the Tapioca: Transfer the soaked tapioca and milk mixture into a saucepan. Add 1 ½ cups of eggnog, ¼ cup granulated sugar, salt, cinnamon, and nutmeg to the saucepan. Place over medium heat and stir frequently to combine all ingredients thoroughly.
- Simmer: Reduce the heat to low and let the mixture simmer gently for 10 to 15 minutes. Stir frequently to prevent sticking, until the pudding thickens and the tapioca pearls become soft and translucent. If the pudding isn’t thick enough or the pearls are not fully cooked, continue to cook for an additional 5 minutes.
- Cool and Add Vanilla: Remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract for added flavor. Allow the pudding to cool for about 15 minutes before proceeding.
- Prepare Egg Whites: In a clean bowl, beat the 2 egg whites with 1 tablespoon of granulated sugar until stiff peaks form. This will create a light, fluffy texture to fold into the pudding.
- Fold Egg Whites Into Pudding: Gently fold the beaten egg whites into the cooled tapioca mixture. This incorporates airiness and lightness into the dessert.
- Chill or Serve Warm: Spoon the pudding into serving dishes. Refrigerate for at least 4 hours to chill and set the pudding, or serve it warm immediately, depending on preference.
- Garnish and Enjoy: Just before serving, top the pudding with whipped cream and a sprinkle of ground nutmeg for an extra festive touch.
Notes
- Be sure to use small pearl tapioca—not instant or quick-cooking types—as they provide the right texture and hold up well during soaking and cooking.
- If you prefer, you can substitute part of the eggnog with heavy cream for an even richer pudding.
- For food safety, make sure to fully cook the egg whites by folding them into the hot tapioca mixture once cooled but not cold, or use pasteurized egg whites if preferred.
- This pudding can be prepared a day in advance and stored in the refrigerator to enhance the flavors.
- Adjust sweetness by tasting the mixture before adding egg whites, adding more sugar if desired.
