Eggnog Tapioca Pudding brings together the festive charm of classic eggnog and the creamy, nostalgic comfort of tapioca pudding in one unforgettable holiday dessert. Imagine spoonfuls of silky, custardy pudding dotted with chewy pearls and infused with that dreamy, spiced eggnog flavor—a treat that feels like wrapping yourself in a cozy winter sweater. Whether you’re serving it at a Christmas gathering or simply craving an afternoon delight with a touch of nostalgia, this pudding is a showstopper with minimal effort.

Eggnog Tapioca Pudding Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients work together in magical harmony, each lending their own character to the Eggnog Tapioca Pudding. High-quality basics make all the difference: think ultra-creamy texture, subtle sweetness, just the right hint of warming spices, and pillowy lightness from whipped egg whites.

Small pearl tapioca: For that signature bouncy texture—don’t substitute with instant for best results!
Eggnog: The magic ingredient, giving richness, creaminess, and festive spice in every bite.
Whole milk: Adds extra silkiness and balances the thickness of the eggnog.
Granulated sugar: Sweetens the pudding just enough without overwhelming the eggnog’s flavor.
Salt: Enhances and deepens all those sweet, spicy notes.
Large eggs (separated): Yolk thickens the custard while beaten whites make it impossibly light and fluffy.
Vanilla extract: Layers in aromatic depth, perfectly complementing the eggnog spices.
Freshly grated nutmeg (optional): The final flourish for both aroma and visual appeal—grate it over just before serving.

How to Make Eggnog Tapioca Pudding

Step 1: Soak the Tapioca

Begin by stirring together the small pearl tapioca, velvety eggnog, creamy whole milk, sugar, and a pinch of salt in a medium saucepan. Let this mixture rest for about 30 minutes. This crucial pause allows the tapioca pearls to soften and plump up, ensuring they’ll cook up perfectly tender and not crunchy—absolute pudding bliss starts here!

Step 2: Simmer to Perfection

Next, place your saucepan over medium heat and cook, stirring often. Keep a close eye: when the mixture just barely begins to boil, reduce the heat to low. Keep stirring as the pearls become translucent, about 10 to 15 minutes. You’re looking for a pudding that’s starting to thicken and pearls that have lost their opaque centers.

Step 3: Temper and Thicken

While your pudding simmers, whisk the egg yolks in a small bowl. Gradually add about half a cup of the hot tapioca mixture to the yolks, whisking constantly—this tempers the eggs, so they blend smoothly. Pour this yolk mixture back into the saucepan, and cook for another 2 to 3 minutes over low heat, stirring continuously, until the pudding is smooth and thickened. Finish by removing from the heat and stirring in the vanilla extract, inhaling that sweet, fragrant aroma.

Step 4: Whip the Egg Whites

In a separate clean bowl, beat the egg whites until soft peaks form. This step is where the magic happens: folding in the whipped egg whites makes Eggnog Tapioca Pudding extra light and airy, transforming it from simple comfort food into something downright ethereal.

Step 5: Fold and Chill

Gently fold the whipped egg whites into the warm pudding until fully incorporated—you want it marbled and creamy, not deflated. Spoon into individual serving dishes, let cool to room temperature, and then refrigerate for at least two hours to set and chill. If you like, sprinkle with freshly grated nutmeg before serving to give it that classic holiday look and a fragrant, spicy kick.

How to Serve Eggnog Tapioca Pudding

Garnishes

The classic topping is a gentle snowfall of freshly grated nutmeg—it’s not just beautiful, it wakes up all the cozy spices in the pudding. For a little extra dazzle, try a swirl of whipped cream, a few pomegranate seeds for tart contrast, or even a dusting of cinnamon. Each garnish turns your Eggnog Tapioca Pudding into a picture-perfect dessert that’s as inviting as it is delicious.

Side Dishes

Eggnog Tapioca Pudding is incredibly versatile on a holiday dessert table. Serve it alongside gingerbread cookies, buttery shortbread, or a platter of roasted winter fruit. For a lighter touch, pair with fresh orange or clementine segments—their juicy acidity complements the pudding’s creamy richness beautifully.

Creative Ways to Present

For something a little special, try layering the pudding in clear glasses with spiced apples or crushed gingersnaps for a festive parfait. Mini mason jars make irresistible individual servings at parties. Or go full retro and spoon into vintage coupe glasses. However you serve it, Eggnog Tapioca Pudding is guaranteed to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Cover leftover Eggnog Tapioca Pudding tightly and store it in the refrigerator for up to three days. The custard will stay creamy, the flavors deepen, and it makes for the most delightful chilled snack or impromptu dessert.

Freezing

While it’s best enjoyed fresh or just slightly chilled, you can freeze Eggnog Tapioca Pudding in an airtight container for up to one month. Thaw overnight in the refrigerator. Be aware that the texture may become slightly looser as it thaws, but a gentle stir will bring it back together.

Reheating

If you prefer a warm pudding, gently reheat your Eggnog Tapioca Pudding in a saucepan over low heat, stirring often until just warmed through. Avoid microwaving, as high heat can cause the custard to separate. A low-and-slow approach keeps it as dreamy and luscious as when first made.

FAQs

Can I use store-bought eggnog?

Absolutely! Store-bought eggnog works wonderfully and makes this dessert even easier. For an extra-special touch, choose a premium brand or homemade eggnog with plenty of spice.

Is it possible to make Eggnog Tapioca Pudding dairy-free?

Yes—use a creamy plant-based eggnog and dairy-free milk, such as oat or almond. The texture might be slightly lighter, but you’ll still get all the holiday flavors and comforting vibe.

Why do I need to soak the tapioca pearls?

Soaking gives the pearls a head start, ensuring they cook up tender instead of tough or chewy. It’s a quick step that makes a big difference in texture!

Can I make Eggnog Tapioca Pudding ahead of time?

Definitely! The pudding actually benefits from chilling in the fridge for a few hours, so it’s ideal for making a day in advance—just add the garnishes right before serving.

How can I avoid lumps in the pudding?

Stirring often during cooking prevents the custard from sticking or clumping, and tempering the eggs ensures a smooth, creamy pudding every time.

Final Thoughts

If you’ve never tried Eggnog Tapioca Pudding, now’s your moment to discover this festive twist on a classic treat. Whip it up for your next gathering—or just for yourself!—and let the creamy, spiced comfort win over your taste buds and your holiday memories.

Eggnog Tapioca Pudding Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 2 hours 55 minutes (including chilling)
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the holiday spirit with this rich and creamy Eggnog Tapioca Pudding. Made with classic eggnog flavors and luscious tapioca pearls, this dessert is a perfect treat for the Christmas season.

Ingredients

Scale

Tapioca Pudding:

½ cup small pearl tapioca
2 ½ cups eggnog
½ cup whole milk
⅓ cup granulated sugar
¼ teaspoon salt

For Egg Mixture:

2 large eggs, separated
1 teaspoon vanilla extract

Garnish:

Freshly grated nutmeg for garnish (optional)

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Instructions

Prepare Tapioca: In a medium saucepan, combine tapioca, eggnog, milk, sugar, and salt. Let it sit for 30 minutes to soften tapioca pearls.
Cook Mixture: Cook the tapioca mixture over medium heat until it boils. Reduce heat and simmer for 10-15 minutes until tapioca is translucent.
Temper Eggs: Whisk egg yolks in a bowl. Gradually add hot tapioca to yolks, then return mixture to saucepan and cook until thickened.
Finish Pudding: Stir in vanilla. Beat egg whites to soft peaks and fold into pudding. Chill for at least 2 hours.
Serve: Sprinkle with nutmeg before serving.