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Chai Spiced Tapioca Pudding

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By Adina Steiman

Posted December 27th, 2007

This article is reprinted with permission from The Good, the Bad, and the Yummy: Food that Suits Your Mood, by Adina Steiman, (2007, Running Press)

The Good, the Bad, and the Yummy: Food that Suits Your Mood

Servings:	4
Author Notes:	I love chai spices like cinnamon, cardamom, cloves, and black pepper – they manage to taste exotic and comforting at the same time. So why only use them to make chai? Extend their nurturing powers by pairing them with that comfort food classic – tapioca pudding. Using soy milk instead of cow’s milk makes it even healthier.
Ingredients:	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 small pearl tapioca 1/2 cup sugar 1 teaspoon vanilla extract
Instructions:	Pour the soy milk into a large saucepan and add the salt, cardamom, cloves, cinnamon, and peppercorns. Simmer for 5 minutes, then turn off the heat and let the spices infuse into the soy milk for 10 to 15 minutes. Strain out the spices and return the soy milk to the saucepan. Add the tapioca, sugar, and vanilla and Simmer uncovered for 10 to 15 minutes, until the tapioca is al dente and translucent and the pudding has thickened. Eat the pudding while it’s still warm, or chill in a large bowl or individual serving cups before serving.