- 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
- 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.