Espresso Sambuca Tapioca Pudding

Tapioca pearls are made from the cassava root, which is native to South America and widely used in Asian cuisine.

This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.

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Medium

Espresso Sambuca Tapioca Pudding

Cooking Method: Boiling, Simmering Cuisine: International Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Rest Time 30 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 100 gram Tapioca pearls
• 1 cup Espresso
• 2 cup Milk
• 4 tablespoon Sugar
• 2 tablespoon Sambuca
• 1 teaspoon Cocoa powder
• 4 tablespoon Whipped cream
• 2 tablespoon Chocolate shavings

Instructions

1. Rinse the tapioca pearls under cold water.
2. In a saucepan, bring 4 cups of water to a boil. Add the tapioca pearls and cook for 15 minutes, stirring occasionally.
3. Drain the cooked tapioca pearls and rinse with cold water.
4. In a separate saucepan, heat the espresso, milk, and sugar over medium heat until hot but not boiling.
5. Add the cooked tapioca pearls to the espresso mixture and simmer for 5 minutes, stirring occasionally.
6. Remove from heat and stir in the Sambuca.
7. Let the pudding cool for 10 minutes, then refrigerate for at least 30 minutes.
8. Serve the espresso sambuca tapioca pudding chilled, topped with whipped cream, cocoa powder, and chocolate shavings.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 40g14%

Sugars 20g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.