While the texture of tapioca was never my favorite, I grew up with an amazing “pudding” recipe for breakfast.
The flavor and aroma was so incredibly delicious, I was able to forgive my parents and bow down to my mother for her superwoman skills in the kitchen, not only to disguise the slimy little beads, but to make my heart and soul happy for breakfast.

This is a little spin on a classic tapioca pudding recipe, but still includes the sensual spices of cinnamon and nutmeg, with a touch of vanilla.

It will make and brighten your day. You’re welcome: Cinnamon Vanilla Tapioca Pudding.

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Cinnamon Vanilla Tapioca Pudding

2 cups water
1 cup sour cream
1/2 cup sugar
1/3 cup tapioca pearls
2 large eggs
1/2 tsp. cinnamon +
1/4 tsp. vanilla extract
1/4 tsp. nutmeg
1/4 tsp. sea salt

Combine the water, sour cream, sugar, and tapioca in a medium pot.
Bring to a boil.
Reduce to a simmer.
Stir frequently and cook for about 20 minutes, until the pearls are soft and the pudding is thick.
Remove from heat and stir in the eggs, cinnamon, vanilla, nutmeg, and sea salt.
Continue stirring until the eggs are fully cooked, but not curdled.

Transfer to a serving bowl and top with extra cinnamon.

Stick to your bones kind of breakfast!