Eggnog Tapioca Recipe -
Eggnog Tapioca Recipe
  • READY IN 6+ hrs

Eggnog Tapioca

Recipe by  

"Classic holiday flavor in a delicious tapioca pudding. Try it with pumpkin-spice eggnog, too!"

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Original recipe makes 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    6 hrs 30 mins


  1. Place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight.
  2. Using a strainer, drain excess water from the soaked tapioca.
  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. 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. 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.
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Reviews More Reviews

Nov 26, 2012

This is the first time using this recipe. I liked the idea of using eggnog with the milk for added flavor. I just used 'Darigold' Eggnog, it is a family favorite. However, as I was cooking it just after I added the large tapioca pearls, I tasted it. Just eggnog and milk was a bit bland. I felt it needed some cinnamon and a dash of nutmeg.. So I added about 1-2 teaspoons of ground cinnamon and a pinch of nutmeg. Even though it says to turn to low and simmer, I noticed that the milk base was sticking to the bottom of my pan. So I did stir it every 5-10 minutes to avoid scorching. After I tempered the eggs (for me it only took about 1/2 C of the hot mixture added small amounts at a time), I cooked for 15 minutes, then tasted. It really was not sweet enough. I added 1/4 C of sugar. Much better! It did set up to be nice and thick. I put plastic wrap just over the top of the pudding mixture (not over the pan) and let it cool, that way it does not get that thick crust on top as it cools. Yummy served with homemade whip cream and a pinch of cinnamon on top. Thanks for the recipe- I will be making it again!!

Feb 25, 2013

A bit to laborious in directions. Next time I would just follow the directions on my tapioca box using eggnog since the directions are so much simpler. Thanks for sharing!


3 Ratings

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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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