drunken eggnog tapioca pudding

I’ve decided to start a series of posts that answer the question, “What the heck do I do with leftover eggnog?”

Historically we’ve always made eggnog from scratch and served it at holiday parties and get-togethers. This year, we have multiple store bought containers of eggnog, and next to no desire to drink it. So what the heck DO you do with leftover eggnog? Well, if you are like me, you bake with it. 

The eggy and sweet concoction makes an excellent substitute in dishes requiring whole or 2% milk. Here are some initial ideas:

  • French toast: The bread in this dish is coated in a eggs and milk before cooking anyway.
  • Ice cream: Not exactly part of the baking category, but eggnog can be transformed into a wonderful custard-like ice cream.
  • Tapioca: Already a custard in itself, the eggnog (and a hit of booze) add a subtle holiday flair.
  • Bread pudding: Like the french toast, the eggy batter works well for a bread pudding.
  • Biscuits: Use eggnog in place of half and half in a biscuit for a rich tasting treat.

Today I decided to go the tapioca route. 

As a teenager, my best friend and I used to come home from school and make exactly two batches of tapioca. The first one inevitably burned due to our lack of attention and we’d have to start a new one. My grandmother, who we lovingly call Grand, would walk in shaking her head, but always made sure to keep her cupboard stocked with more tapioca. Of course we never strayed from the basic recipe, but this one still reminds me of those afternoons at her house.

drunken eggnog tapioca pudding

drunken eggnog tapioca pudding

Makes about four servings or 3 1/2 cups 


  • 1/3 c Bobs Red Mill Small Pearl Tapioca
  • 3/4 c water
  • 1 1/4 c milk, 2%
  • 1 c eggnog
  • 2 egg yolks
  • 1/4 c sugar
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 tbsp bourbon, rum, or whiskey
  • freshly grated nutmeg, about 1/4 tsp, plus more for garnish
  • freshly grated orange zest, about 1/4 tsp, plus more for garnish


Soak tapioca in water for 30 minutes. Drain remaining excess water. Add milk, eggnog, egg yolks, sugar and salt. Bring to a boil while stirring constantly. Reduce heat and simmer tapioca for 10 minutes. Reduce heat to low and add vanilla, alcohol, nutmeg, and orange zest. Stir for another 3 minutes. Pour into serving containers. Garnish with additional nutmeg and orange zest if desired. Serve warm or chilled. 


My Mother always make this pudding. When she don&;t have time for making it, i buy it! Recommend it for all!

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