Sundays have become some kind of old woman pudding day, and I’m ok with that. Pudding is great. Here we go.
- 3 tablespoons instant tapioca
- 1/3 cup sugar in the raw
- 2 3/4 cups coconut almond milk
- 1 egg
- 2 cardamom tea bags
- 1 teaspoon almond extract
- 1 tablespoon Frangelico
Steep the tea bags in the milk (room temperature or cold) until the milk tints brown (this will take longer than if the milk were hot, obviously). Then mix the milk, sugar, tapioca, and a well beaten egg in medium saucepan.
Let stand 15 min.
Cook on medium heat until mixture comes to full boil, stirring constantly. Remove from heat. Stir in almond extract and Frangelico. Cool for 20 minutes; stir. Serve chilled, preferably, with a maraschino cherry on top (which I didn’t have).