Description
The warm, festive flavors of eggnog and nutmeg shine in this decadent tapioca pudding. With soft pearls of tapioca and a creamy, spiced base, this comforting dessert is the perfect way to celebrate the holiday season. Topped with whipped cream and a sprinkle of nutmeg, it’s a treat to savor with loved ones.
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 granulated sugar (for egg whites)
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 egg whites
Toppings: whipped cream, ground nutmeg
Instructions
- Soak the Tapioca: Combine tapioca pearls with milk in a bowl. Stir, cover, and refrigerate for 3 hours.
- Cook the Tapioca: Transfer the soaked mixture to a saucepan. Add eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat over medium, stirring frequently.
- Simmer: Reduce heat to low and simmer for 10-15 minutes, stirring until thickened and pearls are soft. Cook an additional 5 minutes if needed.
- Cool and Add Vanilla: Remove from heat, stir in vanilla extract, and let cool for 15 minutes.
- Prepare Egg Whites: Beat egg whites with 1 tablespoon sugar until stiff peaks form. Fold into cooled tapioca mixture.
- Chill or Serve Warm: Spoon into dishes. Chill for 4 hours or serve warm.
- Garnish and Enjoy: Top with whipped cream and nutmeg before serving.
Notes
For a dairy-free option, substitute almond or oat milk and use dairy-free eggnog.
Tapioca pearls are fully cooked when translucent with no white centers.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 3 hours (includes soaking time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 260 kcal per serving
