Eggnog Tapioca Recipes
EGGNOG MINUTE TAPIOCA PUDDING
They like tapioca pudding. And they really, really like eggnog! So this simple recipe made with rum extract and ground nutmeg is bound to be a hit!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Whisk egg and milk in medium saucepan until blended. Stir in sugar and tapioca. Let stand 5 min.
- Bring to full rolling boil on medium heat, stirring constantly. (Pudding will be thin. It thickens as it cools.) Remove from heat.
- Stir in rum extract and nutmeg. Cool 20 min.; stir.
Nutrition Facts : Calories 140, Fat 3 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g
EGGNOG TAPIOCA
Classic holiday flavor in a delicious tapioca pudding. Try it with pumpkin-spice eggnog, too!
Provided by Jedimom
Categories Custards and Puddings
Time 6h30m
Yield 10
Number Of Ingredients 6
Steps:
- Place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight.
- Using a strainer, drain excess water from the soaked tapioca.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 21.4 g, Cholesterol 90.7 mg, Fat 6.5 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 192.4 mg, Sugar 7.2 g
EGGNOG TAPIOCA
Steps:
- Follow Minute Tapioca recipe on box except: only add 2 cups milk, 3/4 cup low-fat eggnog, and 1 tsp. fresh ground nutmeg.
- Top with whip cream and sprinkling of fresh nutmeg.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EGGNOG TAPIOCA
Classic holiday flavor in a delicious tapioca pudding. Try it with pumpkin-spice eggnog, too!
Provided by Jedimom
Categories Custards and Puddings
Time 6h30m
Yield 10
Number Of Ingredients 6
Steps:
- Place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight.
- Using a strainer, drain excess water from the soaked tapioca.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 21.4 g, Cholesterol 90.7 mg, Fat 6.5 g, Protein 5.9 g, SaturatedFat 3.5 g, Sodium 192.4 mg, Sugar 7.2 g
OLD-FASHIONED TAPIOCA
My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
Steps:
- In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
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- Add small pearl tapioca and water to a saucepan and soak for 30 minutes. Do not drain after soaking.
- Add the coconut milk and pure maple syrup and and cook over medium heat, stirring occasionally, until mixture comes to a gentle bubble. Reduce the heat to low.
- Whisk the egg yolks in a small bowl. Add a small amount of the hot tapioca mixture to the bowl with the yolks to temper the yolks and whisk well. Transfer the egg yolk mixture to the saucepan and whisk well. Add the remaining ingredients.
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- In a small bowl, soak 1 cup small tapioca pearls in 2 ½ cups of milk. Stir, and place in the refrigerator for 3 hours.
- After letting the tapioca soak, pour the tapioca and milk into a medium sauce pan. Add to the tapioca mixture: 1 ½ cups eggnog, ¼ cup sugar, salt, cinnamon, and nutmeg. Heat on medium heat, stirring frequently to keep milk from scalding. Once the tapioca mixture has almost reached a boil (do not boil), turn down the heat slightly, just to maintain a low simmer. Simmer for 10 to 15 minutes, stirring constantly to keep the milk from scalding. The tapioca should thicken a lot during this step.
- Carefully taste-test tapioca to be sure pearls are soft and no longer chewy. If you need to cook it longer, cook for an additional 5 minutes and check again, repeating until done. If your tapioca is taking longer than the 20 minutes, turn the heat up a little, and continue stirring.
- When the tapioca is done, remove from heat. Stir in 1 teaspoon of vanilla, and let cool for 15 minutes.
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