Why I love this Christmas pudding shots recipe
Every holiday season, I love finding new ways to bring festive cheer to my gatherings, and these Christmas pudding shots have quickly become a favorite.
These easy, boozy treats capture the essence of Christmas with their gingerbread cookie flavor, which is created by the perfect blend of RumChata, vanilla pudding mix and gingerbread spice.
Not only are they super simple to whip up, but they look pretty and you can make them ahead of time so they help reduce your last minute stress for holiday events.
Whether you’re hosting a large party or a cozy get-together, these RumChata Christmas pudding shots are a surefire way to bring warmth and joy to any celebration.
More Christmas-y pudding shots
Ingredients
Here is your shopping list (for 20 pudding shots):
- Pudding – 1 3.4 ounce (small) package instant vanilla pudding
- Dairy – 1 cup milk.
- Alcohol – 1 cup RumChata
- Spices – ½ to ¾ teaspoon gingerbread spice mix
- Frozen goods – 1 8-oz tub Cool Whip
- Cookies – ¾ cup gingersnap cookies
- Garnish – Optional: Whipped cream
Substitutions & Additions
- White chocolate pudding mix (instead of vanilla) also tastes quite good.
- Vanilla vodka can be substituted for the RumChata, although the pudding shots won’t have as much of the Gingerbread flavor.
- If you do not have gingerbread spice mix, you can make your own by combining 2 teaspoons ground allspice, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1 teaspoon ground nutmeg. This will make more than you need for this recipe, but you can store the rest in a spice jar for next time.
How to make Christmas pudding shots with rumchata
1 | Prep work
Start by crushing the ginger snap cookies, which will serve as a crunchy base for your shots.
Place the cookies in a sturdy zip-top bag, ensuring it’s sealed tight to prevent any crumbs from escaping. Then use a rolling pin to gently roll over the bag, applying even pressure to crush the cookies into fine crumbs.
Or, if you prefer a quicker method, try a food processor instead. Pulse the cookies until they reach your desired consistency. Remember, the finer the crumbs, the smoother the base will be.
Place 20 to 25 2-ounce shot cups with lids on a baking sheet or tray. While the baking sheet is optional, it makes transporting the pudding shots to the refrigerator much easier.
2 | Make the pudding mixture
Pour the pudding mix into a mixing bowl.
Add 1 cup cold milk and 1 cup RumChata.
Use a whisk to blend them together until the mixture is smooth and free of lumps.
Add in ½ to ¾ teaspoon of gingerbread spice, stirring well to distribute the flavor evenly.
Taste the mixture and adjust the spice level to your liking.
Next, gently fold in the whipped topping.
To do this, use a spatula to lift the mixture from the bottom of the bowl and gently turn it over the top. This helps maintain the airy texture of the whipped topping, keeping the pudding light and fluffy.
Don’t over mix the pudding since it can lose its texture.3 | Fill the shot cups
Prepare your 2-ounce shot cups by adding ½ to ¾ tablespoon of the crushed ginger snap cookies at the bottom of each cup.
Follow with a generous dollop of the pudding mixture. A small spoon can make this step cleaner and more precise.
4 | Chill
Put the lids on the filled shot cups and place in the refrigerator to chill.
Allow them to set for at least 2 hours or overnight if you are making them in advance.
5 | Garnish
Just before serving, add a dollop of whipped cream on top of each shot for extra indulgence.
Sprinkle a few more cookie crumbs over the whipped cream for added texture and visual appeal. Y
You can also add a small ginger snap cookie as a garnish if desired.
Don’t put the garnishes on too soon, since the whipping cream will lose some of its texture and the cookies will get soggy.
Serving suggestions
Here are some other ways to serve your pudding shots:
- Sprinkle a light dusting of cinnamon or nutmeg on top of the whipped cream for added warmth and aroma.
- Add a small gingerbread man cookie on the side of each shot glass for a festive touch.
- Drizzle a thin stream of caramel or chocolate sauce over the whipped cream for a rich, indulgent finish.
- Arrange the shots on a serving platter lined with holly leaves or a decorative holiday napkin for a seasonal presentation.
- Place a cinnamon stick in each shot for a rustic, aromatic accent that doubles as a stirrer.
Storage
Store the gingerbread Christmas pudding shots in the refrigerator. Ensure they are kept in an airtight container to maintain freshness and prevent them from absorbing any other odors.
Consume within 2 to 3 days for optimal taste and texture. I usually make them the day before the party so they still taste fresh.
Freezing is not recommended as it may affect the texture and consistency of the pudding shots.
Frequently asked questions
What does RumChata taste like?
RumChata is a sweet, creamy liqueur made with rum and spices which give it a slight (not overpowering) cinnamon and vanilla flavor.
Can I make these pudding shots non-alcoholic?
Yes, you can replace the RumChata with ¾ cup milk. Then add a little vanilla extract and a dash of cinnamon to maintain the festive flavor.
How far in advance can I prepare these pudding shots?
These can be made up to two days in advance. Store them in the refrigerator in a covered container, and add any garnishes like whipped cream or cookie crumbs just before serving to keep them fresh.
Can I freeze these pudding shots?
Freezing is not recommended as it may alter the texture of the pudding. It’s best to keep them refrigerated until serving.
What size cups should I use for serving?
I find the 2-ounce shot cups are the perfect size for pudding shots. The one-ounce size is too small to be enjoyable (and requires twice as much work to fill). While the 4-ounce size is a very large serving for a shot.
Gingerbread Christmas Pudding Shots With RumChata
Ingredients
- 1 3.4-oz (small) package instant vanilla pudding
- 1 cup milk cold
- 1 cup RumChata
- ½ to ¾ teaspoon gingerbread spice mix
- 1 8-oz tub Cool Whip
- ¾ cup gingersnap cookies crushed
- Whipped cream, gingersnap cookie crumbs and cookies for garnish (optional)
Equipment
- ziploc bag and rolling pin for crushing the cookies
- 20 to 25 2-ounce jello shot cups with lids
- baking sheet or tray (optional)
- measuring cups and spoons
- mixing bowl
- Whisk
Instructions
- (optional) To make transporting the pudding shots easier, spread out the shot cups on a baking sheet or tray.
- Pour the pudding mix into a mixing bowl.1 3.4-oz (small) package instant vanilla pudding
- Add the cold milk and RumChata. Whisk until smooth.1 cup milk, 1 cup RumChata
- Stir in gingerbread spice. Adjust to taste.½ to ¾ teaspoon gingerbread spice mix
- Fold in the whipped topping until combined.1 8-oz tub Cool Whip
- Cover the bottom of the 2-oz shot cups with ½ to ¾ Tablespoon gingersnap cookie crumbs.¾ cup gingersnap cookies
- Add a dollop of the pudding shot mixture to each shot cup.
- Chill for at least 2 hours, or overnight.
- Top with whipped cream, cookie crumbs and cookies, if desired. Enjoy!Whipped cream, gingersnap cookie crumbs and cookies for garnish
Notes
- If you do not have pre-mixed gingerbread spice mix, you can make your own by combining 2 teaspoons ground allspice, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1 teaspoon ground nutmeg. This will make more than you need for this recipe, but you can store the rest in a spice jar for next time.
- These pudding shots can be stored in an airtight container in the refrigerator for up to 2 days before they start to lose their texture. However, they are not suitable for freezing.
- Add the garnishes just before serving to prevent the whipping cream from losing its texture and the cookies from getting soggy.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our RumChata Christmas pudding shots? Tell us in the section below.