From the kitchen
Chai-Spiced Tapioca Pudding
Pearl tapioca cooked in hemp milk infused with cardamom, ginger, and clove for a fragrant, warmly spiced pudding.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
Ingredients
- 1/2 cup Small Pearl Tapioca, soaked 30 minutes
- 3 cups Unsweetened Hemp Milk
- 1/3 cup Sugar
- 4 Cardamom Pods, crushed
- 1/2 tsp Ground Ginger
- Pinch of Ground Clove
- 1 large Egg, beaten
Method
- Drain the soaked tapioca and combine with the hemp milk, sugar, cardamom, ginger, and clove in a saucepan.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring frequently, for 20 to 25 minutes, until the tapioca pearls turn translucent.
- Temper the beaten egg with a few tablespoons of the hot pudding, then stir it back into the pot.
- Cook 2 more minutes, stirring constantly, until slightly thickened. Remove the cardamom pods and serve warm or chilled.
Kitchen note
Hemp milk's heat stability makes this an easier tapioca pudding than most — the long simmer needed to properly cook the pearls is exactly the kind of sustained heat that would risk breaking a thinner plant milk.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.