Cinnamon Claret Tapioca Pudding

Ingredients

• 0.5 cup Small pearl tapioca (Small pearl tapioca is recommended for a smoother texture.)
• 2 cups Cold water (For soaking tapioca)
• 2 cups Boiling water (For cooking tapioca)
• 0.125 tsp Pinch of salt (To enhance the flavors)
• 1 3-inch piece Cinnamon stick (Adds a warm, spicy aroma)
• 1 pint Claret wine (or other dry red wine) (Adds a fruity and slightly tart flavor)
• 0.5 cup Powdered sugar (For sweetness; adjust to taste)

Instructions

1. 1Place the tapioca pearls in a bowl and cover with 2 cups of cold water. Let soak for 2 hours, allowing the tapioca to soften.
2. 2After soaking, drain the tapioca thoroughly. In a saucepan, bring 2 cups of water to a boil. Add the drained tapioca, a pinch of salt, and the cinnamon stick. Let it boil for 3 minutes, stirring occasionally to prevent sticking.
3. 3Transfer the tapioca mixture to a double boiler (or a heatproof bowl set over a simmering pot of water, ensuring the bowl doesn't touch the water). Cook, stirring occasionally, until the tapioca becomes transparent, about 15 minutes.
4. 4Remove from heat and let the tapioca cool completely. Once cooled, stir in the claret wine and powdered sugar until well combined. Adjust the amount of sugar to your preference.
5. 5Cover the pudding and refrigerate for at least 30 minutes to chill thoroughly. Serve very cold.