Espresso Sambuca Tapioca Pudding

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
 
Directions
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.  Makes 4 servings. 


Source:  Gourmet,  
Photo: Romulo Yanes