Eggnog Tapioca Pudding Ingredients: 1 cup small pearl tapioca, not granulated or quick cooking 2 1/2 cups milk 1 1/2 cups eggnog 1/4 cup granulated sugar + 1 tablespoon (for egg whites) 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla 2 egg whites Toppings: whipped cream, ground nutmeg Directions: In a small bowl, soak 1 cup small tapioca pearls in 2 1/2 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 1/2 cups eggnog, 1/4 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) Cooking Time: 20 minutes Total Time: 3 hours 20 minutes Kcal: 260 kcal per serving Servings: 4 servings Tags: 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. Not only is this pudding easy to prepare, but it also offers a cozy and comforting finish to any holiday meal. Whether served warm or chilled, this dessert will become a favorite for holiday parties, or just a cozy night in with family.
