Ginger Snap Eggnog Pudding Shots
These pudding shots bring all the creaminess of eggnog, warm spice of ginger snaps and a boozy twist with RumChata and spiced rum. They layer beautifully and chill quickly for a festive dessert or party treat. Each shot is rich, tangy and perfectly balanced.
Servings: 25
Equipment
- 25 Shot Glasses 2-Ounce
Ingredients
- 1 Cup ginger snap cookie crumbs
- 1 Box vanilla instant pudding 3.4-Ounce Box, such as Jello Vanilla Instant Pudding and Pie Filling
- ¾ Cup eggnog cold, store-bought or homemade
- ½ Cup RumChata or similar horchata cream
- ⅓ Cup spiced rum chilled, such as Kraken Black Spiced Rum
- 8 Ounces whipped topping thawed, such as Cool Whip
- ½ Teaspoon ground nutmeg
- 25 ginger snap cookies whole
Instructions
- In a large bowl, whisk together pudding mix and cold eggnog for about one minute, or until thickened. Add horchata cream liqueur and spiced rum. Whisk until smooth.
- Stir in defrosted whipped topping and ground nutmeg until fully incorporated. Refrigerate, covered, until ready to use.
- When ready to serve, spoon 2 teaspoons of crushed ginger snap cookies into each 2-ounce shot glass. Add about 3 tablespoons of pudding mixture over crumbs into each cup.
- Top with a whole ginger snap cookie.
Notes
Chill all liquids first: Ensures pudding sets well.
Crush cookies finely: Gives a smooth base layer without large chunks.
Use small clear cups: They show off the layers beautifully.
Add the cookie garnish just before serving: Keeps it crisp and fresh.
Crush cookies finely: Gives a smooth base layer without large chunks.
Use small clear cups: They show off the layers beautifully.
Add the cookie garnish just before serving: Keeps it crisp and fresh.
Nutrition
Calories: 111kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg
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