Holiday Pudding Shots

 The following HOLIDAY pudding shots are by far the best collection I've put together--and even though that might sound a little self-aggrandizing--it's true. These shots will be perfect essential for making it through the fall and winter. Rumchata has entered my life and I'm not sure it will ever be the same (thanks to Rob and Mindy and Shotski).


Tips that will make your life easier when making any kinds of pudding shots:
  • Get yourself some Plastic Condiment Cups and lids and set them up before you start mixing.
  • Use a bowl with some sort of pour-spout. 
  • Use a whisk for stirring. It is simply more efficient than a spoon.
  • Use a flexible spatula for folding in last ingredients as well as guiding the pudding into the little cups.
  • Figure out some sort of labeling system. I like using a permanent marker with acronyms for the pudding names. (Gingerbread Cookie=GBC). With my Wedding Shots I color coded the lids to match the sign on the fridge. 
  • Refrigerate cool whip. Frozen cool whip is difficult to work with.
  • Use a sous chef. This is probably the most important tip. Your helper can arrange the cups, label the lids, and organize pudding into the fridge/freezer while you make each batch. I like to use my husband for this...but he was very busy playing candy crush and couldn't help yesterday.[Also, keep in mind that your sous chef, while definitely helpful, might need re-direction at times. My dad volunteered to help me with the wedding shots. He had spent the whole day landscaping our backyard for the wedding and he was basically falling asleep at the counter. He kept forgetting to switch the markers when labeling and after 10 different pudding shots we were both so confused as to what was what, we couldn't stop laughing. There were probably a couple shots mislabeled that night.]  



Basic Directions for Pudding Shots:

Step 1: Whisk pudding powder with alcohol until smooth. If the batter at this point is super thick (a lot of the chocolate puddings will be like this) you will know to add more cream in step 2. Or, if you are anything like me- a simple addition of 1/4 cup- 1/2 cup of low alcohol liqueur works great too.)

Step 2: Whisk in heavy whipping cream until color is consistent throughout the batter. Avoid whisking for too long. The longer you whisk the thicker the batter will become making it more difficult to pour.  

Step 3: Fold in whip cream and any novelties (marshmallow, candy cane pieces, etc...). 

Holiday Shots


White Chocolate Peppermint (WCP)
Yields 10, ~2 oz servings
[The measurements are a little funny on this one, but worth any confusion you might have.]
  • small box white chocolate pudding
  • 1/8 cup of peppermint schnapps (1/2 of 1/4 cup)
  • 1/4 cup of vanilla liqueur
  • 3/8 cup Rumchata (1 and 1/2 of 1/4 cup)
  • 1 cup + 1/8 cup of heavy whipping cream
  • No Coolwhip needed
Pumpkin Eggnog (EG)
Yields 15, ~2 oz servings
  • small box pumpkin pudding (seasonal)
  • 1/2 cup Rumchata
  • 1/4 cup Pumpkin Cream Liqueur (seasonal)
  • 1/4 cup vanilla liqueur
  • 1 cup heavy whipping cream
  • 2 oz Coolwhip
  • 1/8 teaspoon pumpkin pie spice (add during step 1)
  • 1/8 tsp nutmeg (add during step 1)
  • 1/8 tsp cinnamon (add during step 1)
"Hot" Chocolate
Yields 13, ~2 oz servings
  • small box chocolate fudge pudding
  • 1/4 cup marshmallow vodka
  • 1/4 cup amaretto
  • 1/4 cup vanilla liqueur
  • 1/4 cup triple sec
  • 1 cup heavy whipping cream
  • No Coolwhip needed
Butter Rum Coffee (BRC)
Yields 15, ~2 oz servings
  • small box butterscotch pudding
  • 1/4 cup Rumchata
  • 1/2 cup Kahlua
  • 1/4 cup irish cream
  • 1 cup heavy whipping cream
  • 2 oz Coolwhip
Ginger Snap (GS)
Yields 12, ~2 oz servings
  • small box gingerbread pudding (seasonal)
  • 1/4 cup cinnamon schnapps--Hot Damn
  • 1/2 cup whipped cream liqueur
  • 1 cup heavy whipping cream
  • 2 oz Coolwhip
  • 1/8 tsp ground ginger (add during step 1)
  • 1/8 tsp ground cloves (add during step 1)
Gingerbread Cookie (GBC)
Yields 13, ~2 oz servings
  • small box gingerbread pudding (seasonal)
  • 1/4 cup hazelnut liqueur
  • 1/4 cup Kahlua
  • 1/4 cup vanilla liqueur
  • 1 cup heavy whipping cream
  • 2 oz Coolwhip
  • 1/8 tsp cinnamon (add during step 1)
  • 1/8 tsp ground ginger (add during step 1)
  • 1/8 tsp ground cloves (add during step 1)
Kahlua Pumpkin (KP)
Yields 14, ~2 oz servings
  • small box pumpkin pudding (seasonal)
  • 1/2 cup Kahlua
  • 1/4 cup pumpkin pie vodka (seasonal)
  • 1/4 cup pumpkin cream liqueur (seasonal)
  • 1 cup heavy whipping cream
  • 2 oz Coolwhip
  • 1/8 tsp pumpkin pie spice (add during step 1)
Candy Cane (CC)
Yields 10, ~2 oz servings
  • small box candy cane pudding (seasonal)
  • 1/2 cup vanilla liqueur
  • 1/4 cup Rumchata
  • 1/8 cup Peppermint Schnapps
  • 1 cup cream
  • No Coolwhip
  • Candy Cane pieces (crushed and sprinkled on top)
Peppermint Mocha (PM)
Yields 12, ~2 oz servings
  • small box candy cane pudding (seasonal)
  • 1/4 cup Creme de Cacao
  • 1/4 cup Kahlua Peppermint Mocha liqueur (seasonal)
  • 1/8 cup Peppermint Schnapps
  • 1/8 cup Kahlua
  • 1 cup cream
  • 2 oz Coolwhip
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Links to my other pudding shot recipes:

(Mint Oreo, French Vanilla Cappuccino, Mocha Fudgy Latte, Irish Pudding Bomb, Mint Chocolate Chip, Root Beer Float)

(Lemon Drop, Big Chocolate, It's Butterscotch Yo', Root Beer Barrel)

(Chocolate Banana Cream, Chocolate Cake, Vanilla Cake, Pistachio, Chocolate Chip Cookie Dough, Pina Colada, Cotton Candy) (Chocolate Cherry Jello Shot)

(Mint Chocolate, Peanut Butter Cup, Val's French Vanilla Coffee, Peanut Butter Banana)

I have highlighted previous crowd-pleasers for your convenience. You're welcome. Enjoy!

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