Cardamom Honey Tapioca

Soak tapioca in water overnight.

Place the lightly beaten eggs in a small bowl and set aside.

Combine tapioca pearls, milk, honey, and salt in a saucepan and cook over medium heat, stirring constantly until the pearls become clear, about 10 to 15 minutes. (Don’t overcook or the pudding will become gummy.)

Remove pan from heat. Add about a cup of the hot pudding to the beaten eggs, whisking rigorously as to not scramble the eggs. Slowly pour the egg mixture into the saucepan, whisking until well mixed. Add vanilla and cardamom. Stir well.

Spoon into serving dishes. Refrigerate until ready to serve (consistency will thicken as it cools). Top with nuts or seeds (Chia seeds seen here.)