Yield: 6-8 servings

Ingredients:

½ cup quick cooking tapioca granules

1½ cup fresh brewed strong coffee

1½ cup whole milk

½ cup sugar

¼ tsp pink Himalayan salt

2 eggs, beaten

1 tsp vanilla extract

heavy whipping cream (optional, garnish)

coffee beans (optional, garnish)

chocolate chips (optional, garnish)

berries (optional, garnish)

Instructions:

  1. Stir together the milk, coffee, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook while stirring 3-5 minutes longer.
  2. Whisk 1 cup (16 tbsp) of the hot tapioca coffee mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca and whisk well.
  3. Bring the pudding to a gentle simmer over low heat. Cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon.
  4. Remove from heat and stir in the vanilla extract.
  5. The pudding may be served hot or poured into individual serving dishes or small espresso cups and refrigerated several hours until cold.
  6. Serve as is or garnished with a dollop of freshly whipped cream, a few coffee beans, chocolate chips or fresh berries. Enjoy!