His and Hers Chocolate Tapioca Pudding or "Muddy Water with Fish Eyes"

Tapioca pudding has sort of fallen out a favor in the last 30 plus years.  I remember my mother making Old Fashioned Tapioca pudding quite often.  The recipe she used called for eggs, cream and milk, but the one I made today uses unsweetened almond milk and no eggs.

The kids will love this pudding if you call it 

"Muddy Water with Fish Eyes"

 

Chocolate Tapioca Pudding

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1/2 cup medium pearl tapioca (not quick cooking)
4 cups unsweetened almond milk
 1/4 cup cocoa powder (unsweetened)
1/2 cup brown sugar (packed)
2 tsp vanilla extract
1/2 cup good quality chocolate chips ( I used Ghirardelli bittersweet, but I also have used Carob chips )
Pinch of cinnamon (optional)

In a medium saucepan over medium heat add:
almond milk, tapioca, cocoa powder, and brown sugar.  Bring to a low boil, stirring often or it will burn.  Reduce the heat, put a lid on the pan at an angle to vent, and continue to cook for 30-45 minutes; stirring frequently until the tapioca is transparent.  A wooden spoon works the best for stirring and helps to keep the tapioca from sticking to the bottom of the pan.  Now add the vanilla, chocolate chips and cinnamon if using, stir until combined.  Remove from the heat and pour into dessert dishes or mugs.  Serve at room temperature if you can't wait or refrigerate until cold.  This would be yummy served with a dollop of your favorite whipped topping too.

I used a teacup for the girls and macho mugs for the guys.

The guys could care less about garnish, I didn't even wipe off the pudding smudge!

Decorated with fresh mint and sage flowers from the herb garden for the ladies.