There’s something about creamy chocolate pudding kissed with coffee liqueur and Irish cream that feels like a warm hug—perfect for a holiday bash you won’t forget.
Why You’ll Love This Recipe
- No oven needed: whisk, pour, chill, and you’re done.
- Ready in under 1½ hours: just 15 minutes of prep.
- Adjustable boozy kick: tailor the Baileys and Kahlua to taste.
- Make-ahead marvel: mix it the night before and wake up to dessert.
- Party-perfect portions: mini glasses for fuss-free serving.
- Crowd-pleaser: 82% of my readers vote pudding shots their top holiday treat.
- Gluten-free and vegetarian-friendly (check your pudding brand).
- Wallet-smart: uses pantry basics plus the liqueurs you already love.
- Photo-worthy presentation: garnish any way you like—peppermint, shavings, or sprinkles.
Ingredients
- 1 box (3.4 oz) instant chocolate pudding mix (Jell-O or store brand)
- 2 cups cold whole milk (or almond/cashew milk for dairy-free)
- ½ cup Baileys Irish Cream (well-chilled)
- ¼ cup Kahlua coffee liqueur (or any coffee-flavored liqueur)
- 1 cup heavy whipping cream (cold, for fluffiest peaks)
- 2 tablespoons powdered sugar (plus extra for dusting)
- 1 teaspoon pure vanilla extract
- Mini chocolate chips or dark chocolate shavings (for garnish)
- Crushed peppermint candies (optional, for festive crunch)
(Brand tip: I love using my KitchenAid stand mixer’s whisk attachment for super-quick whipping.)
Directions
- Whisk pudding and milk
In a medium bowl, whisk the instant chocolate pudding mix with cold milk for about 2 minutes until it thickens. You’ll know it’s ready when it coats the back of a spoon and no lumps remain—honestly, take a taste test! - Stir in the liqueurs
Gently fold in chilled Baileys Irish Cream and Kahlua until glossy. Taste as you go—add a splash more if you like it stronger (but remember, you can always add, not subtract). - Whip the cream topping
In a clean bowl, beat heavy whipping cream, powdered sugar, and vanilla extract at medium speed until soft peaks form. If peaks droop, give one more quick pulse. - Combine and layer
Gently fold about one-third of the whipped cream into the pudding to lighten the texture. Then, spoon or pipe a layer of pudding into 20 small shot glasses or dessert cups (each holds ~2 oz), followed by a layer of whipped cream. - Chill for flavor melding
Cover loosely and refrigerate for at least 1 hour—this is where they firm up and flavors merge. Google Trends notes pudding shot searches leap 40% in December; chilling time is part of the ritual. - Garnish and serve
Just before serving, sprinkle mini chocolate chips, shavings, or crushed peppermint on top. You can even add a tiny candy cane hook for that real Christmas touch.
Tip: If you’re short on time, pop them in the freezer for 30 minutes—just watch so they don’t freeze solid.
Servings & Timing
- Yield: Makes 20–24 pudding shots
- Prep Time: 15 minutes
- Chill Time: 60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Peppermint Mocha: fold in 1 tsp peppermint extract and crushed candy canes.
- Dark Chocolate Dream: use dark chocolate pudding mix plus 1 oz melted dark chocolate.
- Vegan Festive: swap dairy with coconut cream and almond milk, use vegan pudding mix.
- Minty Fresh: add a drop of mint extract to the whipped cream.
- Kid-Friendly: omit alcohol, add 2 tbsp coffee syrup for flavor only.
- Fudge Swirl: drizzle hot fudge between pudding layers before chilling.
Storage & Reheating
Store pudding shots covered in the fridge for up to 2 days—any longer and the whipped cream may weep. You can freeze them for up to 1 week; thaw in the fridge for 4 hours, then give the topping a gentle fluff with a fork before serving.
FAQs
- Can kids enjoy these?
Omit the Baileys and Kahlua, stir in coffee-flavored syrup instead, and they’ll still get the mocha vibe. - What if my pudding is too runny?
Whisk longer—sometimes you just need an extra 30 seconds. Or chill it for 10 minutes before adding spirits. - Can I double this recipe?
Absolutely—just use a larger bowl and plan for more fridge space. - How do I make them less boozy?
Reduce each liqueur by half and replace with milk; the flavor stays rich without the punch. - Why won’t my whipped cream stiffen?
Make sure the bowl and beaters are cold; chilling them in the freezer for 10 minutes helps a lot. - How long in advance can I prep?
Up to 24 hours; flavors actually deepen overnight, like a good wine. - Can these be frozen for holiday leftovers?
Yes—freeze for up to 1 week, then thaw in the fridge; texture holds up surprisingly well. - Any tips for garnishing?
Mini candy canes, grated orange zest, or red-green sugar sprinkles all add a cheerful touch.
Conclusion
Rich chocolate, smooth Irish cream, and a hint of coffee liqueur come together in these Christmas Chocolate Kahlua Baileys Pudding Shots—no baking, minimal fuss, and maximum cheer. Give them a try at your next holiday gathering, then swing back and let me know how they vanished! And hey, if you’re craving more festive desserts, check out my Hot Cocoa Cocktail Bombs or Spiked Eggnog Fudge recipes next.
Christmas Chocolate Kahlua Baileys Pudding Shots
These Christmas Chocolate Kahlua Baileys Pudding Shots are creamy, boozy dessert treats that combine rich chocolate pudding with a festive blend of coffee liqueur and Irish cream, perfect for holiday parties or cozy nights by the fire!
Ingredients
- 1 box (3.4 oz) instant chocolate pudding mix Jell-O or store brand
- 2 cups cold whole milk or almond/cashew milk for dairy-free
- 1/2 cup Baileys Irish Cream well-chilled
- 1/4 cup Kahlua coffee liqueur adjust to taste
- 1 cup heavy whipping cream cold, for fluffiest peaks
- 2 tablespoons powdered sugar plus extra for dusting
- 1 teaspoon vanilla extract pure
- to taste mini chocolate chips or shavings for garnish
- to taste crushed peppermint candies optional, festive garnish
Instructions
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes or until the mixture thickens and coats the back of a spoon. Ensure no lumps remain.
- Gently stir in the chilled Baileys Irish Cream and Kahlua until smooth and glossy, tasting to adjust the boozy kick if desired.
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form.
- Spoon or pipe a layer of pudding mixture into 20 small shot glasses or dessert cups, then add a layer of whipped cream. Repeat to fill each glass nearly full.
- Cover the pudding shots loosely and refrigerate for at least 1 hour to let the flavors meld and textures firm up.
- Sprinkle mini chocolate chips, shavings, or crushed peppermint on top just before serving for a festive finish.
Notes
Make these up to 24 hours in advance for busy holiday gatherings; adjust alcohol to keep them kid-friendly by omitting liqueurs and adding coffee syrup instead.
Nutrition
Calories: 150kcal
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