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Espresso Sambuca Tapioca Pudding

['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.

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