Eggnog Tapioca
A Holiday treat from a vintage midwestern recipe
Servings: 4 people
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
