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Homemade tapioca pudding dish topped with vanilla and served in a bowl.

Eggnog Tapioca Pudding

A cozy, creamy dessert that combines the flavors of eggnog and tapioca, perfect for the holidays!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 tablespoons Small pearl tapioca (not instant, if possible)
  • 2 cups Eggnog (store bought is fine)
  • 1 cup Whole milk Can substitute with 2% milk
  • 1/4 cup Sugar Adjust based on sweetness of eggnog
  • 1 pinch Salt To enhance flavor
  • 3 large Egg yolks Provides a custardy texture
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Nutmeg Fresh grated if possible
  • 1 optional Whipped cream For topping
  • 1 optional Cinnamon For topping
  • 1 optional White chocolate shavings For topping

Method
 

Preparation
  1. Step 1: Soak the tapioca. Put the small pearl tapioca in a bowl and cover it with water. Let it sit for about 30 minutes.
  2. Step 2: Warm the base. Drain the tapioca, then add it to a medium pot with milk, eggnog, sugar, and a pinch of salt. Warm it over medium heat, stirring often.
  3. Step 3: Cook until the pearls turn translucent. Keep stirring as it gently simmers for about 10 to 15 minutes.
  4. Step 4: Temper the egg yolks. In a small bowl, whisk egg yolks, then scoop a little hot pudding liquid into the yolks while whisking. Repeat a couple times, then pour the yolk mixture back into the pot.
  5. Step 5: Finish with flavor. Cook for 2 to 3 more minutes until thickened slightly, then stir in vanilla and nutmeg.
Serving
  1. Serve warm or chilled. Top with whipped cream and a pinch of nutmeg, crushed gingersnaps, or a cinnamon cookie crumble.

Notes

Storage: Store in an airtight container in the fridge for up to 4 days. To reheat, warm gently on the stove or in the microwave with a splash of milk.