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Eggnog Tapioca Pudding

A festive and creamy dessert that combines classic tapioca pudding with the festive flavors of eggnog, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Pudding Ingredients
  • 1/3 cup small pearl tapioca (not instant) Soaked for about 30 minutes
  • 2 1/2 cups eggnog Store-bought or homemade
  • 1/4 cup sugar Add up to 1/3 cup for more sweetness
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs Beaten for tempering

Method
 

Preparation
  1. Soak the tapioca in water for about 30 minutes, then drain and set aside.
  2. In a saucepan, whisk together eggnog, sugar, and salt. Heat gently, making sure it doesn’t boil.
Cooking
  1. Add the soaked tapioca pearls to the saucepan and simmer, stirring frequently to prevent scorching.
  2. In a separate bowl, beat the eggs. Slowly stir in some of the hot pudding to temper the eggs.
  3. Pour the tempered egg mixture back into the saucepan, cooking until the tapioca pearls are clear and the mixture thickens.
  4. Remove from heat and stir in vanilla extract.
  5. Pour the pudding into bowls and let chill; it will thicken more as it cools.

Notes

Use low heat to ensure a smooth texture and avoid lumps. A dash of nutmeg or cinnamon enhances flavor. Can be made dairy-free using almond nog or oat nog. Pudding holds well in the refrigerator for a few days.