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Espresso Sambuca Tapioca Pudding

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Espresso Sambuca Tapioca Pudding

Espresso Sambuca Tapioca Pudding

amanda

Equipment

  • Espresso Machine (For Espresso) - For making espresso coffee shots or brewing strong coffee bases that could complement the taste of espresso-based beverages related to the recipe.

  • Stand Mixer with Paddle Attachment (For Tapioca Pudding and Other Baking) - Essential for thoroughly mixing ingredients, which is crucial in achieving a smooth tapioca pudding consistency.

  • Heatproof Glass Jars (For Storing Ingredients or Mixed Beverages) - Useful for preparing large quantities of the tapioca mixture and storing it safely until serving.

  • Small Bar Spoon (For Mixing Cocktails, but handy for precise ingredient mixing in cooking) - Can be used for careful stirring to ensure even distribution of flavors and proper consistency in the tapioca pudding mixture.

  • Tapioca Pudding Bowl (For Serving the Dessert) - Ideal vessel specifically designed for serving this particular dessert, enhancing its presentation when presented to guests or consumed at home.

  • Non-stick Saucepan with Lid (Essential for Cooking Tapioca Pudding) - The most critical equipment in the preparation process of tapioca pudding due to its non-stick properties and tight seal.

  • Digital Scale (For Accurate Ingredient Measurement in Baking and Cooking) - Ensures precise measurements, which are vital for achieving a consistent taste and texture across servings of the tapioca pudding recipe.

  • Glass Mixing Bowls (For Mixing Ingredients, handy for various recipes including the tapioca pudding) - Versatile bowls that can be used to mix the ingredients together before cooking them in a saucepan.

  • Stirring Spoon (For mixing ingredients during preparation) - A spoon designed specifically for efficient stirring, ensuring the tapioca pudding does not develop clumps or uneven texture.

Ingredients

  • 2 3/4 cups whole milk

  • 1/3 cup sugar

  • 3 tablespoons instant tapioca

  • 5 teaspoons instant-espresso powder

  • 1 large egg, lightly beaten

  • 1 tablespoon Sambuca or anisette

  • Accompaniment: lightly sweetened whipped cream

Instructions

1

Instruction 1

Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minutes. Heat over moderately low heat, stirring, just until pudding reaches a simmer. Stir in Sambuca and cool pudding, its surface covered directly with wax paper. Serve at room temperature or chilled.
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