Mimosas are typically the stuff of brunches, weddings, and fancy celebrations the world over. Even the word itself rolls off the tongue with a jubilant flourish, sparkling as brightly as the effervescent alcohol within. Most spiked drinks don’t hold any temptation for this teetotaler, but champagne is one boozy beverage that I would make an exception for and drink without any further garnish. So light, so inoffensive, it’s more symbolic than it is a memorable taste sensation. To refuse a slender flute of champagne is to abstain from the party, to turn down a glass of merriment and good cheer. Simply watching the bubbles stream upwards, breaching at the meniscus in rapid succession, makes me feel as though as I could just as easily begin to float, too.
Mimosas have such a unique, delicate character that it doesn’t typically translate well to dessert interpretations. Sure, you can call it a “mimosa cake,” but I promise you it will only taste like oranges. Instead of baking it into submission, I wanted a simpler approach that kept the essence of the drink intact, conveying that same celebratory sentiment with just a little added sweetness.
You’d be hard pressed to find a more elegant dessert for either New Year’s Eve or Day that required less effort. Chewy pearls of tapioca mimic the bubbles of the original inspiration, adding a creamy custard element to the traditional tipple.
The only catch is that you’ll need to remain clear-headed enough to start preparing this recipe in advance, as the tapioca pearls need ample time to soak and soften. Worst comes to worst, you can toss the soaked pearls into the fridge and let them chill out for up to a week. If you forget to cook them altogether and just end up drinking the bottle of champagne straight, well… I certainly won’t judge. There’s always next year.
Mimosa Tapioca Pudding
3 Tablespoons Large Pearl Tapioca
1/2 Cups Unsweetened Non-Dairy Milk
1/2 Cups Champagne*
1/3 Cup Orange Juice
1 Teaspoon Orange Zest
3 Tablespoons Granulated Sugar
1 Tablespoon Arrowroot
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
2 – 3 Mandarin Oranges, Segmented
Fresh Mint Leaves (Optional)
*For a non-alcoholic treat, try substituting either tonic water or plain kombucha.
Place the tapioca pearls in a medium bowl and cover with ample warm water; at least 1 cup. Cover and let soak overnight, or at least 8 hours, before proceeding.
Drain and rinse the soaked pearls thoroughly. Place them in a small saucepan along with the non-dairy milk, champagne, orange juice, zest, sugar, arrowroot, and salt. Whisk vigorously to break up any clumps of starch that may form before turning on the heat to medium-low. Slowly bring the liquid up to a boil, stirring frequently to prevent it from sticking and burning on the sides or bottom of the pan.
Once the mixture is rapidly boiling and significantly thickened, turn off the heat and stir in the vanilla. Divide the hot pudding between 3 – 4 champagne flutes and let cool to room temperature before transferring the glasses into the fridge. Chill thoroughly, at least three hours, and top with mandarin orange segments and fresh mint before serving, if desired.
Makes 3 – 4 Servings