So I have a yummy recipe for old fashioned tapioca and I realized I hadn’t made it in a long time. It is so quick and easy, I decided to whip some up right after dinner. I grabbed all the ingredients and realized I didn’t have enough milk, but I did have some chai tea. I made a quick substitution of chai tea instead of full milk and oh my goodness, I highly recommend it.
If you don’t like chai, no worries, just use all milk and it still tastes delicious.
After you have boiled the tapioca for a bit, turn off the heat and whip up the egg whites.
The egg whites are ready to go into the tapioca. Adding the egg whites makes the tapioca pudding so light and fluffy.
The chai tea made the tapioca a little bit darker than normal. 
Look at the difference after folding in a few egg whites.
Ingredients
- 2 cups milk (If you want to try it with chai tea, use 1 cup chai tea, and 1 cup milk)
- 1/2 cup tapioca pearls
- 1/3 cup sugar
- 1 tspn vanilla
- 1 tspn cinnamon
- Pinch of salt
- 2 eggs
Directions
- Pour the milk, tapioca, sugar, vanilla, salt, and cinnamon into a pan.
- Beat the egg yolks into the liquid and turn on medium heat.
- Bring to a boil, and boil for 3 minutes then turn off the burner.
- Beat the egg whites until stiff.
- Take the tapioca off the heat, and fold the egg whites into the tapioca.
- The tapioca, should still be hot enough to cook the egg whites.
- Serve immediately or chill in the refrigerator.
