Pumpkin Ale Tapioca Pudding
Creamy pudding filled with tapioca pearls, enhanced with the flavors of pumpkin ale, fall spices and a touch of maple.
| Servings | Prep Time |
| 6guests | 5minute |
| Cook Time | Passive Time |
| 15 minute | 24hour |
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Ingredients
- 1/3cup tapioca, pearls,small
- 1cup cream, whipping or heavy,preferably not ultra pasteurized
- 1cup half & half,or whole milk, depending on how rich and thick you like your pudding
- 12ounce pumpkin alesuch as Fall Hornin’ Pumpkin Ale or other Pumpkin Ale
- 2each eggs, extra largeat room temperature
- 1/3cup maple syrup
- 1/2teaspoon salt, kosher
- 1/2teaspoon cinnamon, Ceylon, groundor pumpkin spice blend
- 1teaspoon vanilla extractBourbon based
Instructions
- 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.