As a kid, I remember loving the texture that tapioca pudding has, it’s flavor of eggs and vanilla, slightly sweet and creamy. My Pumpkin Ale Tapioca Pudding takes this classic dessert and turns it into a fall flavored version, almost building off that fall essense, I immediately thought of using a Pumpkin Ale. As these seasonal brews have lots of flavor, some made with allspice, clove, nutmeg, cinnamon, ginger, maple and | or orange peel, along with the pumpkin, the brew essences infuse into the tapioca pudding. Using maple syrup to naturally sweeten the Pumpkin Ale Tapioca Pudding, the caramel and toffee notes from this beer style linger with a touch of vanilla and cinnamon to make a truly autumn flavored dessert.
Pumpkin Ale Tapioca Pudding Serves: 4–6 guests, depending on serving size
This dessert can me made into a meal | menu with other autumn flavors found in my Fall Seasonal selection of recipes.
Pumpkin Ale Tapioca Pudding
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Creamy pudding filled with tapioca pearls, enhanced with the flavors of pumpkin ale, fall spices and a touch of maple.
In a container, add the tapioca pearls along with the cream and half & half. Mix to combine, seal and place into the refrigerator for at least an hour and up to 24 hours to hydrate the tapioca pearls.
In a medium-size pot, preferably with a thick bottom, placed over medium heat, add the dairy-soaked tapioca pearls along with the Fall Hornin’ Pumpkin Ale. Using a heat-proof spatula or wooden spoon, periodically stir the mixture to prevent any of the tapioca balls from sticking to the bottom of the pan. Bring to a simmer and cook until the white tapioca pearls are translucent, about 10 minutes.
In a bowl, whisk together the eggs, maple syrup, salt, cinnamon (or pumpkin spice blend, depending how spice forward the pumpkin brew is, omitting if very strong) until lightly foamy.
Use a ladle to transfer a scoop of the hot cream | pumpkin ale | tapioca mixture and whisk into the egg mixture, to temper the eggs, preventing them from scrambling. Repeat this step with three ladles and then pour the warmed egg mixture into the pot on the stove. Stir well and often at this point, and bring the tapioca to a soft simmer. Cook the tapioca for about 2 minutes to develop a thick pudding-like consistency.
Remove from the heat and let cook for a few minutes, continuing to stir. Mix in the vanilla extract and transfer the finished tapioca pudding into individual serving containers or into a larger bowl, suited for presentation.
The pudding can be served warm or cold—both are wonderful and comforting. If the pudding is to be served cold, try putting a dollop of light, sweetened whipping cream, whipped to a soft peak texture on top.
