Issue 12  •  Spring 2013

Sugar and Spice and Everything Nice

Written by Adina Steiman
Adina's Chai-Spiced Tapioca Pudding is perfect for those chilly days when you want to cuddle up at home and eat something a little sweet and a little spicy, but want to take it beyond adding chili powder to your brownie mix.
Chai-Spiced Tapioca Pudding is perfect for those chilly days when you want to cuddle up at home and eat something a little sweet and a little spicy, but want to take it beyond adding chili powder to your brownie mix.


Made with any flavor of soy milk you like, this pudding is comforting, nourishing, and light, with just enough exotic spices to elevate the dessert out of nursery school.

Chai-Spiced Tapioca Pudding
serves 3–4

3 cups low-fat soy milk
a pinch of kosher salt
4 cardamom pods, lightly crushed
2 cloves
1/2 cinnamon stick
8 black peppercorns
1/4 cup quick-cooking tapioca
1/2 cup sugar
1 teaspoon vanilla extract

1. Pour the soy milk into a large saucepan.
2. Add the salt, cardamom, cloves, cinnamon, and peppercorns.
3. Simmer for 5 minutes.
4. Turn off the heat and let the spices infuse into the soy milk for 10–15 minutes.
5. Strain out the spices and return the soy milk to the saucepan.
6. Add the tapioca, sugar, and vanilla and simmer uncovered for 10–15 minutes, until the tapioca is al dente and translucent and the pudding has thickened.
7. Eat the pudding while it's still warm or chill it in a large bowl or individual cups before serving.

This recipe first appeared in The Good, the Bad, and the Yummy by Adina Steiman. It features recipes for when you want to spend the whole day eating carrots and peas and recipes for when you want to spend it eating Cheetos and Ring Dings. The Chai-Spiced Tapioca Pudding is from the "good" section because, although it is sweet and yummy, it isn't all that bad for you.

http://www.goodbadyummy.com/

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