I can’t get enough vintage recipes. They trigger memories that take you back in time. While visiting friends in Baltimore we got to pilfer through a box of index cards all hand written by Chris’ mother, Kay. The recipes ranged anywhere from 7Up Cake to The Bossa Nova Cocktail to Suntan Lotion. Yes, Suntan Lotion. Kay was quite a character, to say the least.
I decided to recreate one of her holiday recipes, of which she had many, Eggnog Tapioca. I haven’t had tapioca since the 70’s. It seems to have lost its popularity. Today I doubt many Gen Z-ers know that their Bubble Tea is actually a type of tapioca. So now we’re going to bring back tapioca pudding in the holiday flavor of Eggnog, thanks to Kay.
Eggnog Tapioca
1/4 cup Instant Tapioca
2 1/3 cups milk
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
Garnish with whipped cream, a few grinds of fresh nutmeg and sugared cranberries
Combine first 5 ingredients. Bring to a boil over medium heat stirring constantly. Remove from heat. In a separate bowl beat eggs until very think and lemon colored.
Stir a small amount of the hot mixture into the eggs.
Then slowly stir that into the hot mixture. Cook and stir over medium heat for 1 minute.
Add the extracts, pour into a bowl and let stand for 20 minutes. This pirate did not have any rum extract on board, but I did happen to have Goslings. Imagine that. I think it worked just fine. (The pudding is so hot at this point that the alcohol should cook out)
Blend, pour into serving dishes. Garnish with whipped cream, nutmeg and sugared cranberries.
Cheers to Kay for this extraordinary recipe! I’m hoping to share more her secret stash…especially that Suntan Lotion!…with our community of galley pirates out there. Bring on the holidays!
Eggnog Tapioca
Ingredients
- ¼ cup Instant Tapioca
- 2⅓ cups Milk
- ⅓ cup Sugar
- ½ tsp Salt
- ½ tsp Nutmeg
- 2 Eggs
- ½ tsp Vanilla extract
- ½ tsp Rum extract
- Whipped cream
Instructions
- Combine first 5 ingredients. Bring to a boil over medium heat stirring constantly. Remove from heat.
- In a separate bowl beat eggs until very think and lemon colored. Stir a small amount of the hot mixture into the eggs. Then slowly stir that into the hot mixture.
- Cook and stir over medium heather 1 minute.
- Add the extracts, pour into bowl and let stand for 20 minutes.
- Blend, pour into serving dishes. Garnish with whipped cream and additional nutmeg.
Notes
