24 Delicious Rum Chata Pudding Shot Recipes

There’s something undeniably magical about combining the creamy, cinnamon-kissed flavors of Rum Chata with the playful simplicity of pudding shots. Whether you’re planning a festive gathering or just looking to spice up your dessert game, these 24 delicious Rum Chata pudding shot recipes are your ticket to sweet, spirited bliss. Ready to dive into a world of easy-to-make, impossible-to-resist treats? Let’s get started!

Cinnamon Toast Crunch RumChata Pudding Shot

Alright, buckle up, buttercups, because we’re about to dive into a dessert that’s like a party in your mouth and everyone’s invited. This Cinnamon Toast Crunch RumChata Pudding Shot is the boozy, creamy, cinnamon-y dream you didn’t know you needed until now.

Ingredients

• Cinnamon Toast Crunch cereal – 1 cup
• RumChata – ½ cup
• Vanilla pudding mix – 1 (3.4 oz) box
• Milk – 2 cups
• Whipped cream – for topping

Instructions

1. Crush the Cinnamon Toast Crunch cereal into fine crumbs using a food processor or a rolling pin. Tip: For extra texture, leave some slightly larger pieces.
2. In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Let it sit for 2 minutes to thicken slightly.
3. Stir in the RumChata into the pudding mixture until fully combined. Tip: Taste as you go to adjust the booziness to your liking.
4. Layer the bottom of your shot glasses with the crushed Cinnamon Toast Crunch cereal.
5. Pour the pudding mixture over the cereal layer, filling the glasses almost to the top.
6. Refrigerate the shots for at least 1 hour to set. Tip: For a firmer set, leave them in the fridge for up to 2 hours.
7. Top each shot with a dollop of whipped cream and a sprinkle of the remaining crushed cereal before serving.

You’re not just serving pudding shots; you’re serving little glasses of joy that pack a punch of cinnamon and cream with every sip. Perfect for spicing up your next gathering or treating yourself to a sweet, boozy snack.

Banana Cream Pie RumChata Pudding Shot

Who knew that your favorite childhood dessert and a boozy brunch could collide so deliciously? This Banana Cream Pie RumChata Pudding Shot is the adult version of nostalgia you didn’t know you needed, blending creamy, dreamy flavors with a kick that’ll have you saying, ‘Just one more!’

Ingredients

• Banana pudding mix – 1 (3.4 oz) package
• Milk – 2 cups
• RumChata – 1 cup
• Whipped cream – for topping
• Graham cracker crumbs – for garnish

Instructions

1. In a large bowl, whisk together the banana pudding mix and milk until smooth, about 2 minutes. Tip: For extra smooth pudding, let the mixture sit for 5 minutes before whisking again.
2. Gently fold in the RumChata until fully incorporated. Tip: Use a spatula for this step to maintain the pudding’s airy texture.
3. Divide the mixture evenly into shot glasses, filling each about ¾ full. Tip: A piping bag makes this step mess-free and ensures even distribution.
4. Refrigerate the shots for at least 1 hour, or until set.
5. Before serving, top each shot with a dollop of whipped cream and a sprinkle of graham cracker crumbs.

Unbelievably smooth with a velvety texture, these shots are like sipping on a boozy banana cloud. Serve them at your next gathering for a dessert that doubles as a conversation starter, or enjoy them as a cheeky solo treat—no judgment here.

Chocolate Covered Strawberry RumChata Pudding Shot

Zesty and zippy, this Chocolate Covered Strawberry RumChata Pudding Shot is the dessert that doubles as a party in your mouth. Perfect for those who believe that life’s too short for boring desserts, this little number is a boozy, creamy dream come true.

Ingredients

• Strawberries – 6 large
• Dark chocolate chips – 1 cup
• RumChata – ½ cup
• Vanilla pudding mix – 1 box (3.4 oz)
• Milk – 2 cups
• Whipped cream – for garnish

Instructions

1. Wash and dry the strawberries thoroughly, then remove the stems. Tip: Ensuring the strawberries are completely dry helps the chocolate stick better.
2. Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Dip each strawberry into the melted chocolate, covering about three-quarters of the berry. Place on a parchment-lined tray and refrigerate for 10 minutes to set.
4. In a separate bowl, whisk together the RumChata, vanilla pudding mix, and milk until smooth. Let it sit for 5 minutes to thicken. Tip: For a thicker consistency, chill the mixture for an additional 10 minutes.
5. Once the chocolate on the strawberries has set, slice them into thin pieces.
6. Layer the pudding mixture and strawberry slices in small shot glasses, finishing with a dollop of whipped cream on top.

Kick back and enjoy the creamy, dreamy texture with a boozy kick that makes every spoonful a celebration. The combination of rich chocolate and fruity strawberry with the smooth RumChata pudding is a match made in dessert heaven. Serve these at your next gathering and watch them disappear faster than you can say ‘more please!’

Salted Caramel RumChata Pudding Shot

Craving a dessert that’s as fun to make as it is to devour? Our Salted Caramel RumChata Pudding Shot is the boozy, creamy dream you didn’t know you needed—until now.

Ingredients

• RumChata – 1 cup
• Instant vanilla pudding mix – 1 (3.4 oz) box
• Milk – 1 cup
• Salted caramel sauce – ¼ cup
• Whipped cream – for topping
• Sea salt – a pinch

Instructions

1. In a large bowl, whisk together the RumChata and milk until well combined.
2. Add the instant vanilla pudding mix to the RumChata mixture. Whisk vigorously for 2 minutes to ensure no lumps remain. Tip: For an extra smooth texture, let the mixture sit for 5 minutes before whisking again.
3. Drizzle half of the salted caramel sauce into the bottom of 4 small serving glasses.
4. Carefully pour the pudding mixture over the caramel in each glass, filling them about three-quarters full.
5. Refrigerate the glasses for at least 1 hour to set. Tip: Covering them with plastic wrap prevents a skin from forming on the pudding.
6. Before serving, top each pudding shot with a dollop of whipped cream, a drizzle of the remaining caramel sauce, and a pinch of sea salt. Tip: For a festive touch, add a sprinkle of cinnamon or cocoa powder on top.

Light, creamy, and with just the right amount of kick, these pudding shots are a foolproof way to end any gathering on a high note. Serve them chilled for a refreshing treat that’s as Instagram-worthy as it is delicious.

Peanut Butter Cup RumChata Pudding Shot

Who knew that your favorite childhood candy and a creamy liqueur could throw such a fabulous party in your mouth? This Peanut Butter Cup RumChata Pudding Shot is the dessert cocktail you didn’t know you needed, blending the rich, nutty goodness of peanut butter cups with the smooth, cinnamon-kissed vibes of RumChata. It’s like a liquid Reese’s met a boozy milkshake and decided to get a little wild.

Ingredients

• RumChata – 1 cup
• Peanut butter cups – 4, chopped
• Vanilla pudding mix – 1 (3.4 oz) package
• Milk – 2 cups
• Whipped cream – for topping

Instructions

1. In a large bowl, whisk together the vanilla pudding mix and milk until smooth, about 2 minutes. Tip: For extra creamy pudding, let the mixture sit for 5 minutes before proceeding.
2. Gently fold in the RumChata until fully incorporated. Tip: Avoid overmixing to keep the pudding light and airy.
3. Divide the chopped peanut butter cups among 4 small glasses or shot glasses.
4. Pour the pudding mixture over the peanut butter cups, filling each glass about ¾ full.
5. Refrigerate for at least 1 hour to set. Tip: Cover with plastic wrap to prevent a skin from forming on the pudding.
6. Before serving, top each shot with a dollop of whipped cream and an extra peanut butter cup piece for garnish.

Unbelievably creamy with a playful crunch from the peanut butter cups, these pudding shots are a dreamy cross between dessert and cocktail. Serve them at your next gathering for a sweet, boozy treat that’ll have everyone asking for the recipe—or just keep them all to yourself; we won’t judge.

Orange Creamsicle RumChata Pudding Shot

Mmm, imagine sipping on sunshine and dreams with this Orange Creamsicle RumChata Pudding Shot—it’s like a vacation in a glass, minus the sunscreen mishaps.

Ingredients

• RumChata – 1 cup
• Vanilla pudding mix – 1 (3.4 oz) box
• Orange juice – ½ cup
• Whipped cream – for topping
• Orange zest – for garnish

Instructions

1. In a large mixing bowl, combine the RumChata and vanilla pudding mix. Whisk vigorously for 2 minutes until the mixture is smooth and no lumps remain. Tip: For an extra smooth texture, let the mixture sit for 5 minutes before whisking again.
2. Gradually add the orange juice to the mixture, whisking continuously to ensure a smooth consistency. Tip: Use freshly squeezed orange juice for a brighter, more vibrant flavor.
3. Divide the mixture evenly among shot glasses, filling each about ¾ full. Chill in the refrigerator for at least 1 hour to set. Tip: For a quicker set, place the shots in the freezer for 30 minutes, but don’t forget about them!
4. Before serving, top each shot with a dollop of whipped cream and a sprinkle of orange zest for that Instagram-worthy finish.

Oozing with creamy, citrusy goodness, these pudding shots are a playful twist on dessert. Serve them at your next brunch for a boozy kick that’ll have everyone talking—or better yet, too busy savoring to chat.

Key Lime Pie RumChata Pudding Shot

Craving a dessert that’s as easy to make as it is to devour? Our Key Lime Pie RumChata Pudding Shot is the no-bake, no-fuss hero your taste buds deserve—think tropical vacation meets happy hour, all in a single sip.

Ingredients

• RumChata – 1 cup
• Key lime juice – ½ cup
• Sweetened condensed milk – 1 cup
• Graham cracker crumbs – ½ cup

Instructions

1. In a large mixing bowl, combine RumChata, key lime juice, and sweetened condensed milk. Whisk until the mixture is smooth and fully incorporated.
2. Chill the mixture in the refrigerator for at least 2 hours to allow it to thicken. Tip: For a quicker set, pour the mixture into shot glasses before chilling.
3. While the pudding sets, crush graham crackers into fine crumbs. Tip: A zip-top bag and rolling pin make quick work of this step.
4. Once chilled, spoon the pudding into shot glasses, filling each about three-quarters full.
5. Sprinkle a generous layer of graham cracker crumbs on top of each pudding shot. Tip: For an extra zing, add a tiny pinch of lime zest atop the crumbs.
6. Serve immediately or keep refrigerated until ready to enjoy. The pudding shots can be made up to a day in advance.

How’s that for a dessert that packs a punch? The creamy, tangy pudding paired with the crunchy, buttery graham cracker topping is a match made in heaven. Try serving these shots with mini lime wedges on the rim for an Instagram-worthy presentation that’s as fun to look at as it is to eat.

Mint Chocolate Chip RumChata Pudding Shot

Alright, let’s dive into the whimsical world of dessert shots where sophistication meets your inner child’s dream. This Mint Chocolate Chip RumChata Pudding Shot is the boozy, creamy, minty delight that’ll have you questioning why pudding shots aren’t a daily indulgence.

Ingredients

• RumChata – 1 cup
• Mint chocolate chip pudding mix – 1 package (3.4 oz)
• Cold milk – 2 cups
• Whipped cream – for garnish
• Mini chocolate chips – for garnish

Instructions

1. In a large mixing bowl, combine the mint chocolate chip pudding mix and cold milk. Whisk vigorously for 2 minutes until the mixture begins to thicken.
2. Gently fold in the RumChata until fully incorporated, ensuring the mixture remains smooth and lump-free.
3. Divide the mixture evenly among shot glasses, filling each about three-quarters full to leave room for garnishes.
4. Refrigerate the shots for at least 1 hour to set properly; this patience-testing step ensures the perfect pudding consistency.
5. Before serving, top each shot with a dollop of whipped cream and a sprinkle of mini chocolate chips for that Instagram-worthy finish.

This pudding shot is a creamy, dreamy concoction with a playful minty zing and a smooth, boozy undertone. Serve them at your next gathering as a fun, interactive dessert that doubles as a conversation starter, or hey, keep them all to yourself—we won’t judge.

Coconut Cream Pie RumChata Pudding Shot

Zesty and zippy, this Coconut Cream Pie RumChata Pudding Shot is like a tropical vacation in a glass—minus the sunburn and overpriced souvenirs. Perfect for when you want to dessert before dinner or just need a little liquid courage to face your inbox.

Ingredients

• RumChata – 1 cup
• Coconut cream – ½ cup
• Vanilla pudding mix – 1 (3.4 oz) box
• Whipped cream – for topping
• Shredded coconut – for garnish

Instructions

1. In a large mixing bowl, combine RumChata and coconut cream until smooth.
2. Add vanilla pudding mix to the bowl and whisk vigorously for 2 minutes to avoid lumps.
3. Let the mixture sit in the refrigerator for 5 minutes to thicken slightly.
4. Divide the pudding mixture evenly among shot glasses, filling each about ¾ full.
5. Top each shot with a dollop of whipped cream and a sprinkle of shredded coconut for that Instagram-worthy finish.
6. Chill in the refrigerator for at least 1 hour before serving to let the flavors meld beautifully.

Lusciously creamy with a hint of coconut and a boozy kick, these pudding shots are a foolproof way to sweeten any gathering. Serve them as a quirky dessert alternative or sneak one (or three) into your next brunch for a surprise twist.

Blueberry Cheesecake RumChata Pudding Shot

Now, let’s dive into a dessert that’s as fun to make as it is to devour—imagine the creamy dreaminess of cheesecake, the sweet tang of blueberries, and a cheeky kick of RumChata all partying in your mouth. This no-bake wonder is your next favorite thing to whip up when you’re craving something indulgent yet ridiculously easy.

Ingredients

• Graham cracker crumbs – 1 cup
• Butter – ¼ cup, melted
• Cream cheese – 8 oz, softened
• Powdered sugar – ½ cup
• RumChata – ¼ cup
• Blueberry pie filling – 1 cup
• Whipped topping – 1 cup

Instructions

1. In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of a 9×9 inch dish to form the crust.
2. In a large bowl, beat cream cheese and powdered sugar together until smooth. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
3. Gradually mix in RumChata until fully incorporated. Tip: For a stronger flavor, add an extra tablespoon of RumChata, but remember, it’s a pudding shot, not a cocktail!
4. Fold in blueberry pie filling gently to create a marbled effect. Tip: Don’t overmix to keep those beautiful swirls.
5. Spread the mixture evenly over the crust. Chill in the refrigerator for at least 2 hours, or until set.
6. Before serving, top with whipped topping and additional blueberry pie filling if desired.

Yum! The texture is luxuriously creamy with a delightful crunch from the crust, while the flavors dance between sweet, tangy, and just a hint of spice. Serve these in mini cups for a party, or keep the whole dish to yourself—no judgment here.

Pumpkin Spice RumChata Pudding Shot

Venture into the realm of dessert shots with this Pumpkin Spice RumChata Pudding Shot that’s as easy to make as it is to devour. Perfect for those who like their desserts with a side of sass and a sprinkle of spice.

Ingredients

• Pumpkin puree – ½ cup
• RumChata – ½ cup
• Vanilla pudding mix – 1 (3.4 oz) package
• Cold milk – 2 cups
• Whipped cream – for topping
• Pumpkin pie spice – ½ tsp

Instructions

1. In a large mixing bowl, whisk together the pumpkin puree and RumChata until smooth.
2. Add the vanilla pudding mix and cold milk to the bowl. Whisk vigorously for 2 minutes to ensure no lumps remain. Tip: For an extra smooth texture, let the mixture sit for 5 minutes before whisking again.
3. Divide the mixture evenly among shot glasses, filling each about ¾ full. Tip: Use a small ladle or a measuring cup with a spout for mess-free pouring.
4. Refrigerate the shots for at least 1 hour to set. Tip: Cover with plastic wrap if not serving immediately to prevent a skin from forming on top.
5. Before serving, top each shot with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

Silky, spiced, and slightly boozy, these pudding shots are a fall fantasy in a glass. Serve them at your next gathering for a dessert that’s sure to spark conversations—and maybe a few recipe requests.

Raspberry White Chocolate RumChata Pudding Shot

Hold onto your spoons, folks, because we’re about to dive into a dessert that’s as fun to make as it is to devour. This Raspberry White Chocolate RumChata Pudding Shot is the life of the party, blending creamy, dreamy flavors with a cheeky kick.

Ingredients

• White chocolate chips – 1 cup
• Heavy cream – 1 cup
• RumChata – ½ cup
• Fresh raspberries – ½ cup
• Graham cracker crumbs – ¼ cup

Instructions

1. In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave on high for 1 minute, then stir until smooth.
2. Let the white chocolate mixture cool for 5 minutes to avoid curdling the RumChata.
3. Gently fold in the RumChata into the cooled white chocolate mixture until fully incorporated.
4. Divide the mixture evenly among 4 shot glasses, filling each about halfway.
5. Top each shot glass with a layer of fresh raspberries, gently pressing them into the pudding.
6. Sprinkle graham cracker crumbs over the raspberries for a crunchy contrast.
7. Chill in the refrigerator for at least 1 hour to set.

Oh, the joy of that first spoonful! The pudding shot is luxuriously smooth with the raspberries adding a tart pop against the sweet, spiced RumChata. Serve these beauties at your next gathering and watch them disappear faster than you can say ‘seconds, please!’

Lemon Meringue Pie RumChata Pudding Shot

Unbelievably easy yet impressively fancy, this Lemon Meringue Pie RumChata Pudding Shot is the boozy dessert hybrid you didn’t know you needed. Perfect for those ‘I want dessert but also a cocktail’ moments, it’s a creamy, dreamy concoction that’ll have your taste buds doing a happy dance.

Ingredients

• RumChata – 1 cup
• Lemon pudding mix – 1 box (3.4 oz)
• Cold milk – 2 cups
• Graham cracker crumbs – ½ cup
• Whipped cream – for topping

Instructions

1. In a large mixing bowl, combine the RumChata and lemon pudding mix. Whisk until the mixture starts to thicken, about 2 minutes. Tip: For an extra smooth texture, let the mixture sit for 5 minutes before the next step.
2. Gradually add the cold milk to the bowl, whisking continuously to avoid lumps. Keep whisking until the pudding is smooth and has reached a thick, creamy consistency, about another 2 minutes.
3. Divide the graham cracker crumbs evenly among your serving glasses, creating a thin layer at the bottom of each. Tip: Pressing the crumbs down slightly will help them stick together for that perfect pie crust feel.
4. Pour the pudding mixture over the graham cracker crumbs in each glass, filling them about three-quarters full. Tip: For a neater presentation, use a piping bag to layer the pudding.
5. Chill the pudding shots in the refrigerator for at least 1 hour to set. This waiting period is the perfect time to ponder life’s big questions, like ‘Why don’t all desserts come with alcohol?’
6. Before serving, top each shot with a dollop of whipped cream and a sprinkle of graham cracker crumbs for that classic lemon meringue pie look.

Mmm, the first bite (or sip) is a creamy, citrusy bliss with a hint of cinnamon spice from the RumChata, all balanced by the crunchy graham cracker base. Serve these at your next brunch for a guaranteed ‘wow’ factor, or keep them all to yourself—we won’t judge.

Butterscotch RumChata Pudding Shot

So, you’re looking to shake up your dessert game with something that’s equal parts indulgent and intoxicating? Look no further than this Butterscotch RumChata Pudding Shot, a creamy, dreamy concoction that’ll have your taste buds doing the cha-cha.

Ingredients

• Butterscotch pudding mix – 1 box (3.4 oz)
• Milk – 1 cup
• RumChata – ½ cup
• Whipped cream – for topping

Instructions

1. In a medium bowl, whisk together the butterscotch pudding mix and milk until smooth. Tip: For extra creamy pudding, let the mixture sit for 2 minutes before whisking again.
2. Gently stir in the RumChata until fully incorporated. Tip: Chill your RumChata beforehand to keep the pudding shot cool and refreshing.
3. Divide the mixture evenly among shot glasses. Tip: Use a piping bag for a mess-free and professional look.
4. Refrigerate for at least 1 hour, or until set.
5. Top each shot with a dollop of whipped cream before serving.

Craving something that’s silky smooth with a kick? These pudding shots are your answer. The butterscotch and RumChata meld together for a dessert that’s rich, creamy, and just a little bit naughty. Serve them at your next party, and watch them disappear faster than you can say ‘cheers’!

Tiramisu RumChata Pudding Shot

Just when you thought tiramisu couldn’t get any more indulgent, here comes the Tiramisu RumChata Pudding Shot to prove you wrong. This boozy, creamy delight is like your favorite coffee break got a glamorous makeover and decided to party.

Ingredients

• Instant coffee – 1 tbsp
• RumChata – ½ cup
• Vanilla pudding mix – 1 box (3.4 oz)
• Milk – 2 cups
• Whipped cream – for topping
• Cocoa powder – for dusting

Instructions

1. In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.
2. Stir in the RumChata and instant coffee until fully combined. Tip: For a stronger coffee flavor, dissolve the coffee in a tablespoon of hot water before adding.
3. Divide the mixture evenly among shot glasses. Chill in the refrigerator for at least 1 hour to set. Tip: Cover with plastic wrap to prevent a skin from forming on the pudding.
4. Before serving, top each shot with a dollop of whipped cream and a light dusting of cocoa powder. Tip: Use a fine mesh sieve for an even cocoa powder application.

Rich in flavor with a smooth, creamy texture, these pudding shots are a foolproof way to end any gathering on a high note. Serve them chilled with mini spoons for an extra touch of elegance, or just dive in with gusto—no judgment here.

Cherry Vanilla RumChata Pudding Shot

Craving a dessert that’s as fun to make as it is to drink? Our Cherry Vanilla RumChata Pudding Shot is the boozy, creamy delight you didn’t know you needed—until now.

Ingredients

• Vanilla pudding mix – 1 (3.4 oz) package
• Milk – 1 cup
• RumChata – ½ cup
• Maraschino cherries – 6, plus extra for garnish

Instructions

1. In a medium bowl, whisk together the vanilla pudding mix and milk until smooth. Tip: For extra creamy pudding, let the mixture sit for 2 minutes before whisking again.
2. Gently fold in the RumChata until fully incorporated. Tip: Don’t overmix to keep the pudding light and airy.
3. Chop the maraschino cherries into small pieces and stir into the pudding mixture. Tip: Reserve a few cherry pieces for a pretty garnish on top.
4. Divide the mixture evenly among 6 shot glasses. Chill in the refrigerator for at least 1 hour to set. Tip: For a quicker set, place in the freezer for 30 minutes, but don’t let it freeze.
5. Garnish each shot with a whole maraschino cherry or reserved cherry pieces before serving.

Unbelievably smooth with a playful cherry crunch, these pudding shots are a creamy dream with a kick. Serve them at your next party for a dessert that doubles as a conversation starter—just try not to drink them all yourself!

Mocha RumChata Pudding Shot

Zesty and zippy, this Mocha RumChata Pudding Shot is the boozy dessert your taste buds didn’t know they were missing. Perfect for those who like their sweets with a side of sass and a kick of caffeine, it’s a no-bake wonder that’ll have you shaking up seconds before you’ve even finished your first.

Ingredients

• Instant chocolate pudding mix – 1 (3.9 oz) box
• Cold milk – 1 cup
• RumChata – ½ cup
• Espresso powder – 1 tsp
• Whipped cream – for topping

Instructions

1. In a large mixing bowl, whisk together the instant chocolate pudding mix and cold milk until smooth, about 2 minutes. Tip: For a thicker consistency, let the mixture sit for 5 minutes before adding the RumChata.
2. Stir in the RumChata and espresso powder until fully incorporated. Tip: If you’re not a fan of too much coffee flavor, start with ½ tsp of espresso powder and adjust to taste.
3. Divide the mixture evenly among 4 small serving glasses. Tip: For a fun twist, layer the pudding with crushed chocolate cookies at the bottom of each glass before adding the pudding mixture.
4. Refrigerate for at least 1 hour to set.
5. Top with whipped cream just before serving.

Creamy, dreamy, and with just the right amount of buzz, these pudding shots are like dessert and happy hour had a delicious baby. Serve them at your next gathering and watch them disappear faster than you can say ‘cheers’—or better yet, hide one in the fridge for yourself because, let’s be honest, you’ve earned it.

Snickerdoodle RumChata Pudding Shot

Today is ‘2025-08-19 05:35:49.347937’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Snickerdoodle RumChata Pudding Shot’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• Vanilla pudding mix – 1 box (3.4 oz)
• Milk – 2 cups
• RumChata – 1 cup
• Cinnamon sugar – 2 tbsp

Instructions

1. In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Tip: For a smoother pudding, let the mixture sit for 2 minutes before whisking again.
2. Stir in the RumChata until fully incorporated. Tip: Chill the RumChata beforehand for a cooler, more refreshing shot.
3. Pour the mixture into shot glasses, filling each about three-quarters full. Tip: Use a small funnel for a mess-free pour.
4. Sprinkle the top of each shot with cinnamon sugar. Tip: For an extra kick, add a pinch of cayenne pepper to the cinnamon sugar.
5. Chill in the refrigerator for at least 1 hour before serving. Tip: The longer they chill, the firmer they’ll set, making them easier to shoot.

Rich, creamy, and with just the right amount of spice, these Snickerdoodle RumChata Pudding Shots are like dessert and a cocktail had a delicious baby. Serve them at your next party for a sweet treat that packs a punch, or enjoy them as a decadent nightcap. Either way, they’re sure to be a hit.

Black Forest Cake RumChata Pudding Shot

Alright, let’s dive into this boozy, dessert-inspired delight that’s sure to be the life of any party. A Black Forest Cake RumChata Pudding Shot is like if your favorite childhood dessert and a cocktail had a deliciously scandalous love child.

Ingredients

• RumChata – 1 cup
• Chocolate pudding mix – 1 (3.9 oz) box
• Cold milk – 2 cups
• Whipped cream – for topping
• Maraschino cherries – for garnish

Instructions

1. In a large mixing bowl, combine the chocolate pudding mix and cold milk. Whisk vigorously for 2 minutes until the mixture begins to thicken.
2. Gently fold in the RumChata until fully incorporated, ensuring the mixture remains smooth and lump-free.
3. Divide the pudding mixture evenly into shot glasses, filling each about three-quarters full.
4. Refrigerate the shots for at least 1 hour to allow them to set properly—patience is key here!
5. Just before serving, top each shot with a dollop of whipped cream and a maraschino cherry for that classic Black Forest Cake flair.

Craving something that’s both a dessert and a drink? These pudding shots deliver a creamy, chocolatey punch with a hint of cinnamon spice from the RumChata. Serve them at your next gathering and watch them disappear faster than you can say “seconds, please!”

Caramel Apple RumChata Pudding Shot

Today is ‘2025-08-19 05:36:31.162802’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Caramel Apple RumChata Pudding Shot’ using the structure below.

Tone: Use a playful, witty voice. Add light humor, bold phrasing, and fun energy throughout.

Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.

Ingredients

• RumChata – 1 cup
• Caramel vodka – ½ cup
• Instant vanilla pudding mix – 1 box (3.4 oz)
• Milk – 1 cup
• Whipped cream – for garnish
• Caramel sauce – for drizzle

Instructions

1. In a large mixing bowl, combine RumChata, caramel vodka, and milk. Stir until well mixed.
2. Add the instant vanilla pudding mix to the liquid mixture. Whisk vigorously for 2 minutes to ensure no lumps remain.
3. Let the mixture sit in the refrigerator for 5 minutes to thicken slightly.
4. Divide the pudding shot mixture evenly among shot glasses, filling each about ¾ full.
5. Top each shot with a dollop of whipped cream.
6. Drizzle caramel sauce over the whipped cream for a decadent finish.

Velvety smooth with a kick, these pudding shots are a playful twist on dessert and cocktail hour. Serve them at your next gathering for a sweet surprise that’s as fun to make as it is to drink.

Pina Colada RumChata Pudding Shot

Buckle up, buttercups, because we’re about to dive into a dessert that’s like a vacation in a glass—minus the sunburn and questionable tan lines. This Pina Colada RumChata Pudding Shot is your ticket to tropical bliss, blending creamy, dreamy flavors with a kick that’ll make your taste buds do the hula.

Ingredients

• RumChata – 1 cup
• Pina Colada mix – 1 cup
• Vanilla pudding mix – 1 (3.4 oz) package
• Whipped cream – for topping
• Maraschino cherries – for garnish

Instructions

1. In a large mixing bowl, combine the RumChata and Pina Colada mix. Whisk until fully blended. Tip: Chill your ingredients beforehand for a cooler, more refreshing shot.
2. Add the vanilla pudding mix to the liquid mixture. Whisk vigorously for 2 minutes to ensure no lumps remain. Tip: A hand mixer can save your arms from a workout here.
3. Pour the mixture into shot glasses, filling each about three-quarters full. Tip: Use a funnel for a mess-free pour.
4. Refrigerate the shots for at least 1 hour to set. They should be firm to the touch but still jiggle slightly.
5. Top each shot with a dollop of whipped cream and a maraschino cherry before serving.

Lusciously creamy with a playful boozy punch, these pudding shots are like dessert and cocktail had a love child. Serve them at your next bash for instant legend status, or hey, keep them all to yourself—we won’t judge.

Strawberry Shortcake RumChata Pudding Shot

Ladies and gents, prepare to have your taste buds tickled by a dessert that’s as fun to make as it is to devour. This isn’t just any pudding shot—it’s a boozy, berry-packed party in a glass that’ll have you coming back for seconds (or thirds, no judgment here).

Ingredients

• Strawberry shortcake pudding mix – 1 box (3.4 oz)
• RumChata – 1 cup
• Whipped cream – ½ cup
• Fresh strawberries – 4, sliced

Instructions

1. In a large mixing bowl, combine the strawberry shortcake pudding mix with 1 cup of RumChata. Whisk vigorously for 2 minutes until the mixture is smooth and slightly thickened.
2. Fold in ½ cup of whipped cream gently with a spatula to keep the mixture light and fluffy. Tip: For an extra airy texture, whip the cream to soft peaks before adding.
3. Divide the mixture evenly among 4 shot glasses. Chill in the refrigerator for at least 30 minutes to set. Tip: The colder the shots, the better the flavor melds together.
4. Before serving, top each shot with a slice of fresh strawberry. Tip: For a festive touch, add a sprinkle of crushed shortbread cookies on top.

Unbelievably creamy with a hint of cinnamon warmth from the RumChata, these pudding shots are a dessert lover’s dream. Serve them at your next brunch for a sweet surprise that pairs perfectly with coffee or as a cheeky nightcap.

White Russian RumChata Pudding Shot

Craving something creamy, boozy, and downright delightful? Look no further than this White Russian RumChata Pudding Shot, a boozy dessert that’s as fun to make as it is to drink (or eat, we won’t judge).

Ingredients

• RumChata – 1 cup
• Vodka – ½ cup
• Instant vanilla pudding mix – 1 (3.4 oz) package
• Milk – 1 cup
• Whipped cream – for garnish

Instructions

1. In a large mixing bowl, combine the RumChata, vodka, and milk. Stir until fully mixed.
2. Add the instant vanilla pudding mix to the liquid mixture. Whisk vigorously for 2 minutes to ensure no lumps remain.
3. Let the mixture sit in the refrigerator for 5 minutes to thicken slightly. Tip: This is the perfect time to clean up or prep your serving glasses.
4. After chilling, give the mixture another quick whisk to smooth out any lumps that may have formed.
5. Pour the mixture into shot glasses, filling each about ¾ full. Tip: Use a small funnel for mess-free pouring.
6. Top each shot with a dollop of whipped cream. Tip: For an extra touch, lightly dust with cinnamon or cocoa powder before serving.
7. Chill the pudding shots in the refrigerator for at least 1 hour before serving to allow them to set properly.

Bursting with creamy vanilla and a kick of RumChata, these pudding shots are the perfect blend of dessert and cocktail. Serve them at your next party for a guaranteed crowd-pleaser, or enjoy them as a cheeky treat to cap off your evening.

Espresso Martini RumChata Pudding Shot

Just when you thought your dessert game couldn’t get any stronger, here comes the Espresso Martini RumChata Pudding Shot to prove you wrong. This boozy, creamy delight is like a party in your mouth, where espresso and RumChata are the life of the party.

Ingredients

• Instant espresso powder – 1 tbsp
• RumChata – ½ cup
• Vanilla pudding mix – 1 (3.4 oz) package
• Cold milk – 2 cups
• Whipped cream – for topping
• Chocolate shavings – for garnish

Instructions

1. In a large mixing bowl, combine the instant espresso powder and RumChata, stirring until the espresso powder is completely dissolved.
2. Add the vanilla pudding mix to the bowl, followed by the cold milk. Whisk vigorously for 2 minutes to ensure the mixture is smooth and begins to thicken.
3. Pour the mixture into shot glasses, filling each about three-quarters full to leave room for toppings.
4. Refrigerate the shots for at least 1 hour to set. This is the perfect time to practice your cocktail shaking skills or, you know, take a nap.
5. Before serving, top each shot with a dollop of whipped cream and a sprinkle of chocolate shavings for that extra flair.

Get ready to be wowed by the silky texture and the bold coffee flavor that’s perfectly balanced by the sweet, cinnamon-kissed RumChata. Serve these at your next brunch for a guaranteed ‘wow’ factor, or keep them all to yourself—we won’t judge.

Conclusion

Concluding our sweet journey, these 24 Rum Chata pudding shot recipes offer a delightful twist to your gatherings. Perfect for home cooks looking to impress, each recipe promises ease and excitement. We invite you to dive into these creations, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Cheers to delicious moments!

Bella Bacinos