2 3/4 cup whole milk
1/3 cup sugar
3 tbsp instant tapioca
5 tsp instant-espresso powder
1 whole large egg, lightly beaten
1 tbsp Sambuca or anisette
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.