These RumChata pudding shots run from a 10-minute mix-and-chill base to a stenciled finish that looks catered for the first hour.
The deciding factor is how your crowd eats: fingers and casual for cereal-topped cups, or mini spoons and clear glasses when you want the presentation to read as planned.
1. Chocolate RumChata Pudding Shots
Chocolate pudding mix brings the richness of a dessert bar into something you can hand around on a tray. I like this version when the party runs late and people want something solid enough to feel like a real finish.
Mix the pudding with milk and RumChata, fold in Cool Whip, and pipe or spoon into small cups.
For a thicker set that eats with a mini spoon, use less milk than the box calls for.
2. Basic RumChata Pudding Shots
These come together fast with almost no active time; most of it is just waiting for the pudding to set. Vanilla pudding keeps the flavor clean so the cinnamon and cream from the RumChata come through without fighting anything else.
Whisk milk, RumChata, and instant vanilla pudding mix until it thickens, then fold in a tub of Cool Whip.
A dusting of cinnamon and a little extra whipped cream on top makes them look like you tried harder than you did.
I have served these at New Year’s gatherings and at a baby shower that ran adult-only after the kids went home; they disappear faster than the Jell-O shots every time.
3. RumChata Pudding Shots Recipe
Crunchy cereal squares on top turn a soft pudding cup into something with texture, which matters when you are setting out 20 of them and want people to remember which tray they came from.
The base here is the standard RumChata pudding shot formula: pudding mix, milk, RumChata, Cool Whip.
The cereal is Cinnamon Toast Crunch, which picks up the cinnamon in the liqueur and stays crisp for a couple of hours if you add it just before serving.
These work best for a casual crowd that does not mind eating with fingers.
4. Cheesecake Shots
Cheesecake pudding mix gives you the tang of cream cheese without the folding and smoothing that real cheesecake requires.
Layers of graham cracker crumbs, a swirl of whipped cream, and a maraschino cherry on top read as diner cheesecake in the best way.
RumChata carries most of the liquid, with whipped cream vodka rounding out the booze. The crumbs go in first, or between layers if you want more structure.
I would add the cherry at the last minute; it bleeds color after an hour in the fridge.
5. Butterscotch Pudding Shots
Butterscotch pudding turns the cinnamon-cream profile toward caramel, which is a natural pair I had not considered until I saw this version.
The darker, amber-colored pudding under crushed graham crackers on a wood table looks like fall even in the middle of summer.
Swap butterscotch, white chocolate, or banana pudding into the basic formula and the RumChata still reads clearly. Pumpkin spice pudding with a little extra pumpkin pie spice on top is what I make when the first cold front comes through.
6. ✽ Rumchata Vanilla Pudding Shots
Small condiment cups, the kind sold with paper plates, save you from washing two dozen shot glasses or buying plastic ones that crack when you squeeze them.
A medium cookie scoop fills them fast and keeps the portions even.
I order both the cups and the scoop ahead of time now; the cups run cheaper online than at most grocery stores, and having the scoop means I am not spooning pudding when guests are due.
7. Pumpkin RumChata Pudding Shots
Pumpkin spice pudding mix turns the basic RumChata formula into something that reads as October even when the thermostat still says 78.
The orange-brown color against crumbled graham crackers on a dark table looks like a dessert that took planning, though the active time is still about 10 minutes.
Pumpkin pudding, milk and RumChata go together first, then Cool Whip gets folded in and the whole batch chills until firm enough to hold its shape.
I crush graham crackers over the top because the cinnamon in them picks up the same note in the liqueur, and the crunch helps against all that soft pudding.
I make these when the first cold front comes through, or when I want to pretend one has.
8. Banana Cream RumChata Pudding Shots
Banana cream pudding mix brings a circus-cookie nostalgia that pairs surprisingly well with RumChata’s cinnamon. The pale yellow pudding against the white liqueur layers into something that looks like a diner dessert shrunk down to shot size.
A graham cracker crust pressed into the bottom and a thin banana slice on top turns the shot into something closer to actual banana pudding, though the slice browns fast so I add it right before serving.
9. Cinnamon Stenciled RumChata Shots
A chevron stencil and a dusting of cinnamon turn a plain white pudding shot into something that looks catered. The design sits sharp against the cream for the first hour, then softens into a gentler pattern that is still readable.
Make the standard vanilla RumChata base, fill clear shot glasses, and chill until set. Lay a stencil flat, sift cinnamon through a fine mesh strainer, and lift straight up.
A paper doily cut to shape works if you do not have a stencil; I have also used the cutout from a coffee sleeve.
The clear glass matters here. Frosted or colored cups hide the work.
How to Make Pudding Shots
I beat the pudding mix and milk together with a whisk until it thickens, which takes roughly 2 minutes.
Leave a little space at the top if you are using lidded condiment cups; a pressed lid leaves a ring across the surface that shows when you peel it off.
They need about 3 hours in the fridge to set, though the freezer cuts that to 1-2 hours when I am running behind. They need to be fully set before you add any garnish on top.
Serving Suggestions
Plastic condiment cups with lids let you make these a day ahead without picking up refrigerator smells.
Move them to the fridge to thaw if you froze them, then add whipped cream and sprinkles right before you set the tray out.
Top with crushed graham crackers, Cinnamon Toast Crunch, or chocolate shavings instead of sprinkles if the party has a theme. Colored sprinkles tied to a holiday are an easy way to make the same base read as seasonal.
Using Different Pudding Flavors
The liqueur’s cinnamon still reads through each one.
The same reduction works across every flavor.
Storage Recommendations
The shots hold up in the refrigerator for a few days, but the texture is at its best inside the first 24 hours. Cover them or seal the container so they do not pick up surrounding smells.
I freeze them if I am making them further ahead, then move them to the refrigerator about an hour before serving.
Leftovers can go back into the freezer if they never warmed up, though a second thaw always leaves the texture a little off.
The whipped topping softens over time, so add any cream or sprinkles on top at the last minute.
Frequently Asked Questions
How do I make RumChata pudding shots?
The base comes together fast: instant pudding mix, cold milk, and RumChata whisked for about 2 minutes until it sets up, then Cool Whip folded in at the end.
I fill small cups with a piping bag or spoon, then slide them into the fridge for 3 hours or the freezer for 1 to 2 hours until they firm up.
What’s the secret to smooth pudding shots?
Beat the pudding mix and milk with a whisk until fully thickened before folding in the Cool Whip gently. Folding rather than stirring keeps the whipped topping airy, and waiting until no streaks show prevents pockets of plain pudding.
I stop a quarter inch short of the rim when I am using lidded cups, since snapping the top on can leave a pressed ring across the surface if there is not enough clearance.
