Eggnog Tapioca Pudding is a rich, comforting dessert that blends the nostalgic texture of classic tapioca with the warm, spiced flavor of eggnog. Creamy, gently sweet, and delicately scented with vanilla and nutmeg, this pudding is perfect served well chilled as a festive make-ahead dessert. Each step in this recipe focuses on building smooth texture and balanced flavor while ensuring the eggs are handled properly for a silky finish.
Ingredients
- 1/2 cup small tapioca pearls (not instant)
- 2 cups whole milk
- 1 cup eggnog
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (plus extra for garnish)
Instructions
Prepare the Tapioca
- Soak the Tapioca:
Place the small tapioca pearls in a medium bowl and cover them with plenty of water. Allow the pearls to soak for about 30 minutes. During this time, the pearls will begin to hydrate and soften, which ensures even cooking later and helps achieve a tender, translucent texture. After soaking, drain the tapioca thoroughly using a fine-mesh strainer and set aside.
Cook the Pudding
- Combine Ingredients:
In a large saucepan, add the soaked tapioca, whole milk, eggnog, granulated sugar, and salt. Stir well to fully dissolve the sugar and evenly distribute the tapioca pearls throughout the liquid. The mixture should appear smooth and well combined before heating. - Heat the Mixture:
Place the saucepan over medium heat and cook, stirring frequently to prevent sticking and scorching at the bottom. As the mixture heats, it will gradually thicken. Once it reaches a gentle boil, reduce the heat to low. Continue cooking for about 15–20 minutes, stirring often, until the tapioca pearls turn translucent and the pudding noticeably thickens. The consistency should be creamy and coats the back of a spoon without running off too quickly. - Temper the Eggs:
In a separate bowl, whisk the eggs until smooth and fully blended. Slowly add a few tablespoons of the hot tapioca mixture into the eggs while whisking constantly. This gradual warming process is essential to prevent curdling and allows the eggs to integrate smoothly into the pudding. - Combine Egg Mixture:
Gradually pour the tempered egg mixture back into the saucepan with the pudding, stirring continuously. Keep the heat low and cook for an additional 2–3 minutes, stirring without stopping, until the pudding thickens slightly more. The finished texture should be silky and cohesive, with no streaks of egg. - Add Flavorings:
Remove the saucepan from the heat and immediately stir in the vanilla extract and ground nutmeg. Mix thoroughly so the flavors are evenly distributed, allowing the warmth of the pudding to release the aroma of the spices.
