Creamy cinnamon pudding caressing tapioca pearls fetches a flavor profile similar to horchata. This recipe for Cinnamon Tapioca Pudding is different than most as almond milk is used to create the pudding base.
Almond Milk vs. Whole Milk
Almond Milk makes the pudding base, bringing less calories to the table. Additionally, the use of almond milk makes this dessert friendly for anyone who has issues with milk allergies. But one of the things I love about this dessert is how the mixture of almond milk and cinnamon tastes a bit like Horchata.
This recipe calls for steeping 2 cinnamon sticks in the milk for 30 minutes to an hour. By doing this, the almond milk becomes infused with a light cinnamon flavor which is further enhanced by the addition of the ground cinnamon. If you are in a rush, you can omit this step, and just add the ground cinnamon.
Cinnamon and Apples…..
Make it a Parfait!
Company coming? Make this into a pretty parfait to serve your guests. Layer 1/4 cup of pudding with 1/2 cup of Sauteed Cinnamon Apples. Repeat and finish with a second layer of apples.
A 1/2 cup serving of Cinnamon Tapioca Pudding is 4 WW Smart Points on both Freestyle and Simply Filling.
A 1/2 cup serving of is 129 calories.
Buon Appetito!
PrintCinnamon Tapioca Pudding
Creamy tapioca pudding pops with cinnamon flavor. This pudding made from Almond Milk gets its warm flavor first by infusing the milk with cinnamon sticks and then adding ground cinnamon. Turn this delicious dessert into a parfait by layering with Sauteed Apples.
- Prep Time: 1 hour and 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 3 cups 1x
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Ingredients
- 3 Cups Almond Milk
- 1/3 cup Tapioca Pearls
- 3 Egg Yolks
- 1/3 cup Sugar
- 1/2 teaspoon Kosher Salt
- 2 Cinnamon Sticks
- 1/2 teaspoon Cinnamon
Instructions
- Place almond milk in a 4-quart saucepan with 2 cinnamon sticks (optional step)*.
- Heat milk over medium-low heat, just until milk is warm. Remove from heat and let steep for 30 minutes to an hour.*
- Remove cinnamon sticks and add tapioca pearls. Let soak for 30 minutes.
- Reheat milk and tapioca mixture over low heat, stirring occasionally.
- Cook until tapioca is tender about 10 minutes.
- Meanwhile, in a small bowl whisk together the egg yolks, sugar, salt and ground cinnamon.
- Temper the egg yolks, by slowly adding a 1/2 cup of hot milk mixture while whisking.
- Once the egg mixture is tempered, slowly pour it back into the saucepan with the remaining heated milk.
- Increase the heat to medium-low and cook pudding while stirring continuously. Continue to cook until pudding has thickened, about 15-20 minutes.
- Pour pudding into individual pudding cups or into a large serving bowl, let cool and refrigerate until ready to serve.
- Cover any unused pudding with plastic wrap, pushing the wrap down into the pudding. This will help to keep condensation from making the pudding watery.
Notes
*Steeping the cinnamon stick in the milk, allows the milk to develop a mild cinnamon flavor which adds to this puddings deep flavor. If you are pushed for time, this step may be omitted.
Weight Watchers and Waist Watchers
- A 1/2 cup serving of pudding is 4 WW Smart Points (Freestyle and Simply Filling)
