Bubble Tea: Rum Caramel Eggnog

Serves 1

Health Information

Prerequisites

  • Pot/saucepan
  • Whisk
  • Glass

Ingredients

  • Tapioca pearls/boba: 50 g (dry weight)
  • Milk: 10 oz/300 mL, warm
  • White sugar: 6 teaspoon/24 grams
  • Nutmeg: 0.25 teaspoon
  • Egg: 2, see Tips for substitutes
  • Rum: 1 oz/30 mL, spiced

Instructions

Food Preparation

  1. Add nutmeg to warm milk
  2. Add tapioca to glass

Cooking

  1. Pour water in to saucepan – just enough to cover the bottom
  2. Sprinkle in the sugar – do not stir!
  3. Heat at medium-high until water has boiled away
  4. Turn down the heat to medium and watch for the colour to change a dark golden brown
  5. Pour in the nutmeg infused milk
  6. Whisk until the milk has been imbued with the caramel
  7. Turn heat down to medium-low
  8. Add the eggs to the milk/caramel
  9. Whisk
  10. Stir until hot (not too hot or you’ll end up with scrambled eggs), and slightly thickened
  11. Add rum
  12. Pour saucepan contents into glass over tapioca
  13. Consume

Tips

  • Alcohol is addictive, laden with empty calories, and socially complex. Be careful™.
  • Tapioca/boba is a plant starch – it’s both vegetarian and gluten free
  • Eggs are not technically animal flesh.  Substitutes are covered here.

 

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