When I was a little girl, cinnamon tapioca pudding was one of my favorite foods to eat. I was always so excited to come home and to find a bowl of homemade tapioca pudding in the fridge. I loved the tapioca balls, and the creaminess of it, followed by the spice of cinnamon.
Best Tapioca Pudding Recipe – Cinnamon Tapioca Pudding
I had a craving one day so I whipped up a batch, and it’s just like my mom use to make. Eat it cold or hot, it your choice!
What you will need:
- 3 Tbsp. Minit Tapioca
- 1/4 cup sugar
- 2 3/4 cup 2% or whole milk
- 1 egg
- 1 tsp. pure vanilla extract
- 1 1/4 tsp. ground cinnamon
In a medium size sauce pan combine tapioca, sugar, milk and the egg. Stir and let stand for five minutes.
Place pot on stove and over medium heat, bring tapioca mixture to a full boil. Stir constantly until the mixture starts to thicken.
Remove from heat and stir in vanilla followed by the cinnamon.
Let cool for 20 minutes, stirring occasionally.
Serve it cold or warm with an additional sprinkle of cinnamon.
Enjoy.
- 3 Tbsp. Minit Tapioca
- 1/4 cup sugar
- 2 3/4 cup 2% or whole milk
- 1 egg
- 1 tsp. pure vanilla extract
- 1 1/4 tsp. ground cinnamon
- In a medium size sauce pan combine tapioca, sugar, milk and the egg. Stir and let stand for five minutes.
- Place pot on stove and over medium heat, bring tapioca mixture to a full boil. Stir constantly until the mixture starts to thicken.
- Remove from heat and stir in vanilla followed by the cinnamon.
- Let cool for 20 minutes, stirring occasionally.
- Serve it cold or warm with an additional sprinkle of cinnamon.
- Enjoy.
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