//Tapioca immersed in horchata

Tapioca immersed in horchata

Tapioka in my house appeared almost by accident. She flashed me a few times in colorful teas sold during the holiday season, but I was not going to explore her preparations. One day, already in the store, I decided to do something new, surprise my family and myself. And yes, a few moments later I stood in the kitchen with a pack of white balls, trying to decipher on the packaging what to do with them. The effect surprised me and my whole family. My daughters ate twice, and I know that I have to prepare myself a good deal for the next weekend.


  • 2 glasses of horchata (recipe for homemade horchata – link here)

  • 1/3 cup of tapioca granules

  • optional maple syrup for cover

  • raspberries


  • We soak tapioca in horchata.

  • We leave in the fridge for one hour.

  • Boil in a pot.

  • When cooking, stir several times vigorously so that nothing sticks to the bottom.

  • Tapioca is cooked when the balls become completely transparent (in the middle also they will not be white).

  • After cooking, the dessert has a smooth, slightly pouring consistency.

  • Leave to cool, then thickens.

Bon Appetit!

By |2018-06-19T16:47:20+00:00June 19th, 2018|Recipes|0 Comments