Homemade tapioca pudding is a luxury. It is nothing, NOTHING, like the stuff that comes out of the tubs in the refrigerator section. Let me be clear, NOTHING alike. It is sultry, creamy, and rich. It is special. This time of year things should be special. Sometimes Thursday should be special. Sometimes you want to make someone feel special. My advice, make them tapioca pudding. Even better. Make them Eggnog Tapioca Pudding, then add a vanilla bean; because, hey this is special after all…
Eggnog is one of those seasonal wonders that is made, drank, and well known as a Holiday staple. Last year I decided – why are we only drinking this stuff??? and I made an Eggnog Magic Cake. It needs work, I know. It’s no perfect 1,000 hit post, but it is still quite magical, plus it is different and kinda fun. I’ve been expanding my experiments these last few weeks in the kitchen. It’s been messy, disastrous, lacking, and throw in the towel worthy at times. But, it has also been fun and rewarding.
This gem of an idea is definitely on the rewarding list. It’s so good it is hard to stop eating the stuff. Plus it’s like fun, fake snow before you make it… okay, maybe that isn’t a selling point for anyone besides myself! Now, I understand that you may not want to spend 1 1/2 hours prepping and cooking – so feel free to use quick cook tapioca. I’m certainly not judging. Just remember the ratios will be different and follow you package guidelines. For example Reese’s Quick Tapioca calls for 3 cups of milk – I’d use 2 cups eggnog and 1 cup milk…
Either way, make this for someone you love!
EGGNOG TAPIOCA PUDDING
- 1/2 cup Reese’s Small Pearl Tapioca
- 1 1/2 cups eggnog
- 1 cup milk
- 1/4 tsp salt
- 1/2 cup sugar
- 2 eggs, separated
- 1 teaspoon vanilla
- 1 vanilla bean, split and seeded
In a bowl, soak tapioca in 2 cups of room temp water overnight.
Drain water, rinse and set aside when ready to cook.
In a double boiler, heat eggnog and milk, until no longer cold. Add salt and your pre-soaked tapioca pearls. Continue heating until small bubbles appear at the sides of the pan. Cook, stirring occasionally, for one hour. Make sure the milk does not simmer or boil – it will get really thick and creamy.
Meanwhile, separate whites of eggs from yolks. Beat egg yolks with sugar until yolks lighten in color. Remove tapioca from heat and temper the milk mixture with egg mixture until fully incorporated; stirring constantly. Place the double boiler back over medium heat and cook until it becomes very thick, about 15 minutes (once temp comes back up).
During this last cooking time – whip you egg whites until stiff fold in vanilla + seeds. Once cook remove tapioca from heat and fold in vanilla egg whites and either serve warm or cool and transfer to fridge to serve chilled at a later time.
We LOVE to put ours in a metal bowl and straight into the freezer until chilled through – it’s a McGrew thing…
Bourbon Cinnamon Whipped Cream
- 1 cup heavy whipping cream
- 1 Tablespoon cinnamon, yes you read that right
- 1 ounce Bourbon, or booze of choice
- 1/3 – 1/2 cup powdered sugar
Whip all these together until stiff peaks form and serve over tapioca. I recommend less sweet as the above pudding is sweet and rich on it’s own!
Dig in. Swoon, die, repeat.
Oh and Happy Holidays Y’all – I love this time of year! It’s filled with creativity and gifts from the kitchen! Two of my favorite things!!
For the love of Eggnog and a new favorite dish,