Eggnog Tapioca

1. 1

   Place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight.

2. 2

   Using a strainer, drain excess water from the soaked tapioca.

3. 3

   Mix the milk and eggnog in a large saucepan over medium-low heat and heat until barely warm; stir in salt and soaked tapioca. Cook, stirring frequently, until the mixture barely simmers. Cover the pan, reduce heat to low, and simmer for 1 hour, stirring occasionally.

4. 4

   Beat eggs in a bowl. Temper the eggs by whisking about 2 tablespoons of the hot tapioca mixture into them. Continue whisking small amounts of tapioca into the eggs until the egg mixture is about half tapioca.

5. 5

   Whisk the egg mixture into the saucepan of tapioca and turn heat up to medium-low. Simmer the pudding until thickened, about 15 minutes. Do not allow to boil. Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.