Name: Eggnog Tapioca Pudding Recipe
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 1/3 cup small pearl tapioca; 2 1/2 cups eggnog; 1/2 cup whole milk; 1/4 cup granulated sugar; 1/8 teaspoon salt; 2 large egg yolks (lightly beaten); 1/2 teaspoon vanilla extract; Ground nutmeg (for garnish, optional)

Jump to Recipe·Print Recipe

There’s nothing quite like cozying up with a bowl of Eggnog Tapioca Pudding during the holidays, or honestly, any time you need a little festive pick-me-up. This creamy, aromatic pudding takes all the nostalgic flavor of classic eggnog and transforms it into a velvety dessert layered with delicate pearls of tapioca. Each spoonful is a celebration of comfort, tradition, and just the right hint of spice—perfect for sharing around the table, gifting to friends, or sneaking spoonfuls straight from the fridge when no one’s looking.

Eggnog Tapioca Pudding Recipe - Recipe Image

Ingredients You’ll Need

This dessert is delightfully simple, requiring just a handful of key ingredients that each play their own unique part. The warmth of the spices, the richness of eggnog, and the signature chew of tapioca all create the luscious texture and festive flavors that make Eggnog Tapioca Pudding so memorable.

Small pearl tapioca: These lovely pearls give the pudding its signature texture and slight chew; look for the small variety for best results.
Eggnog: The star of the show! Choose your favorite eggnog for a rich, holiday-inspired base that perfumes every bite.
Whole milk: Adds creaminess and ensures the pudding stays light without being dense.
Granulated sugar: Just enough to sweeten the pudding, balancing the flavors of eggnog and tapioca.
Salt: A pinch sharpens the flavors and brings out the sweetness in a subtle way.
Large egg yolks: These add rich color and give the pudding its dreamy, custard-like thickness.
Vanilla extract: A splash of vanilla rounds out the flavor, making every spoonful irresistibly aromatic.
Ground nutmeg (optional): The perfect finishing touch, nutmeg adds a warm, spiced aroma and an unmistakable holiday flair.

How to Make Eggnog Tapioca Pudding

Step 1: Combine and Soak Tapioca

In a medium saucepan, stir together the small pearl tapioca, rich eggnog, creamy whole milk, sugar, and a pinch of salt. Let this delightful mix rest for 30 minutes so the tapioca pearls can fully soak up the goodness and soften. This simple wait is the key to the perfect, tender texture in your Eggnog Tapioca Pudding.

Step 2: Cook Until Simmering

After the soak, place your saucepan over medium heat. Stir often (almost constantly) as the mixture warms up and begins to gently simmer, ensuring the tapioca cooks evenly and nothing sticks to the bottom. This stage infuses every pearl with the sweet, spiced flavor of eggnog.

Step 3: Thicken the Pudding

Once your mixture is gently bubbling, continue stirring for another 10 to 15 minutes. The pearls will turn opaque and soft, and the pudding will start to thicken into a luscious, creamy consistency. This is what makes Eggnog Tapioca Pudding such a comforting treat, with every spoonful perfectly rich and cozy.

Step 4: Temper and Add Egg Yolks

Now comes a quick but important step: tempering the egg yolks. Gently whisk a small amount of the hot pudding into your lightly beaten egg yolks. This warms them up, preventing any scrambled egg surprises. Then, slowly stir the yolk mixture back into the saucepan, continuously mixing for another two to three minutes until your pudding is thick, glossy, and beautifully golden.

Step 5: Add the Finishing Touch

Remove the pot from the heat and stir in your splash of vanilla extract. Pour the finished pudding into serving cups or bowls, and let them cool to your desired temperature. For the ultimate Eggnog Tapioca Pudding experience, sprinkle a touch of ground nutmeg on top right before serving.

How to Serve Eggnog Tapioca Pudding

Garnishes

This pudding loves a good garnish. Try a generous dusting of freshly grated nutmeg for that signature holiday aroma, or, if you’re feeling fancy, a pinch of cinnamon, whipped cream, or even a few candied pecans. These little touches look beautiful and elevate the cozy flavors of your Eggnog Tapioca Pudding.

Side Dishes

Eggnog Tapioca Pudding is satisfying on its own, but pairs wonderfully with crispy biscotti, delicate butter cookies, or spicy gingerbread. Serving with a cup of strong coffee or holiday tea also makes for a delightful, festive afternoon treat.

Creative Ways to Present

You can really make this dessert your own by serving in cute glass jars, elegant ramekins, or tiny shot glasses as part of a holiday dessert buffet. For a fun party twist, layer Eggnog Tapioca Pudding with whipped cream and crumbled cookies to create parfaits that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

Eggnog Tapioca Pudding stores beautifully in the fridge. Simply transfer any leftovers to an airtight container, and refrigerate for up to four days. The pudding will firm up a little as it cools, making it even more luxurious the next day.

Freezing

Freezing is an option if you want to make the pudding far in advance, but keep in mind the texture may change a bit once thawed. For best results, freeze in individual portions and defrost overnight in the fridge before serving.

Reheating

If you prefer your pudding warm, simply reheat single servings in the microwave in 15–20 second bursts, stirring gently until just warm. Add a splash of milk if needed to restore creaminess. Warm pudding and a sprinkle of nutmeg is pure winter happiness!

FAQs

Can I make Eggnog Tapioca Pudding dairy free?

Definitely! Swap in dairy-free eggnog and a plant-based milk like coconut or almond milk for a creamy, festive pudding that everyone can enjoy. Just be sure to use unsweetened milk and adjust the sugar to taste.

Why do I need to soak the tapioca before cooking?

Soaking the tapioca pearls softens them up, helping to ensure they cook evenly and stay delightfully chewy without getting gritty or tough. It’s a small step that makes a big difference in the final texture.

Can I use instant tapioca instead?

The recipe is designed for small pearl tapioca, which delivers the classic creamy-yet-chewy texture. Instant tapioca behaves differently and may not yield the same luscious results, but can work in a pinch; adjust the cooking time downward if you use it.

How long does Eggnog Tapioca Pudding keep in the fridge?

This pudding will keep for about four days in the refrigerator, making it a wonderful make-ahead dessert during the busy holiday season. Just cover tightly to prevent it from picking up other fridge flavors.

Is this safe for kids to eat since it has raw egg yolks?

No worries! The eggs in Eggnog Tapioca Pudding are gently cooked as part of the pudding-making process, so they’re perfectly safe for all ages as long as you follow the recipe instructions carefully.

Final Thoughts

Whether you’re looking for a new festive dessert or hoping to bring a little nostalgic comfort to your table, Eggnog Tapioca Pudding is sure to become a tradition. With its rich, creamy texture and irresistible eggnog flavor, it’s an easy way to turn any moment into something truly special—so go ahead, grab a spoon and enjoy!

Eggnog Tapioca Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 5 reviews

Author: admin
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, creamy goodness of Eggnog Tapioca Pudding, a delightful holiday dessert that combines the classic flavors of eggnog with the comforting texture of tapioca. This stovetop pudding is easy to make and perfect for festive gatherings.

Ingredients

Scale

Tapioca Mixture:

1/3 cup small pearl tapioca
2 1/2 cups eggnog
1/2 cup whole milk
1/4 cup granulated sugar
1/8 teaspoon salt

Egg Mixture:

2 large egg yolks (lightly beaten)

Additional:

1/2 teaspoon vanilla extract
Ground nutmeg (for garnish, optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Tapioca Mixture: Combine tapioca, eggnog, milk, sugar, and salt in a medium saucepan. Let sit for 30 minutes to soften.
Cook Tapioca: Place saucepan over medium heat, bring to a simmer, and cook for 10–15 minutes until tapioca is translucent and pudding thickens.
Temper Egg Yolks: Gradually whisk hot pudding into beaten egg yolks, then return yolk mixture to saucepan. Cook for an additional 2–3 minutes until thick.
Finish Pudding: Remove from heat, stir in vanilla extract, and pour into serving dishes. Cool slightly and serve warm or chilled, garnished with nutmeg.