Pudding Shots with RumChata
Pudding Shots with RumChata take everything you love about s’mores and turn it into a fun boozy treat. RumChata spiked white chocolate ganache served in edible graham cracker-coconut cups are indulgent, easy to prep ahead and way more fun than your average dessert.
You’ll Love This Pudding Shots with RumChata Recipe
Pudding Shots with RumChata are a grown-up dessert inspired by a childhood favorite that you’re going to love. (Also try my RumChata Cupcakes.)
- Rich flavors: Cinnamon graham cracker cups, creamy RumChata-spiked white chocolate ganache, and toasted marshmallow make every bite taste like a boozy s’more. Like my microwave bread pudding recipe, these taste like comfort food!
- Easy but impressive: The no-bake cookie cups look fancy, but they come together with simple pantry staples like most of my boozy desserts.
- Fast to make: I know I call these pudding shots, but I actually infuse a simple ganache (essentially chocolate and dairy cream) with the liqueur. It saves time and is still extra delicious.
- Creamy meets crunchy: The soft ganache filling paired with the graham-coconut shell gives the perfect texture contrast.
- Make-ahead friendly: You can prep the cups and filling in advance, then assemble right before serving.
- Fun to serve: This boozy dessert is handheld, edible, and guaranteed to get everyone talking. These are great for holidays or any party!
What is a Pudding Shot
A pudding shot is a boozy twist on classic pudding—or a really thick dessert shot. It’s usually made by mixing instant pudding with milk, a liqueur or spirit (like RumChata, Baileys, or vodka), and whipped topping until thick and spoonable. I use a simple ganache instead because it’s easier to make and has a richer flavor.
They are chilled, then served in disposable shot cups or, in this case, edible cookie “shot” cups.
The flavor of these RumChata pudding shots is SO good. RumChata is creamy with notes of cinnamon and vanilla so that is a perfect companion to white chocolate. This dessert idea is one of my favorite easy dessert recipes and a fun departure from alcohol-infused cupcakes.
How to Make Pudding Shots with RumChata
Be sure to scroll down to the printable recipe card for the full recipe and ingredient list.
Ingredients
- Cinnamon Graham Cracker crumbs
- Heavy whipping cream
- White chocolate chips
- Shredded coconut
- RumChata (this should be easy to find at the grocery store)
- Marshmallows, for garnish
- Sweetened coconut, for garnish
Substitutions
- Cookie Cups: If you don’t have a Cookie Shot Glass pan, use a regular muffin tin and press the graham cracker mixture up the sides to form cups. A quick mist of nonstick spray helps them pop out easily—or go with a silicone muffin mold for even smoother removal.
- Skip the cookie cups: If you don’t want to make the Graham cracker cookie cups for these pudding shots, feel free to divide the RumChata ganache pudding shots between 6 small plastic shot glasses or 2-ounce plastic cups with lids.
- White chocolate: While the white chocolate pairs really well with the flavors of the RumChata, you can use milk or dark chocolate chips if you want a richer, chocolate flavor.
- RumChata: Use Baileys, Kahlúa, or even spiced Caribbean rum for a different twist. If you don’t want to buy a full bottle, look for the mini-bar sized bottles.
- Coconut: You can skip it entirely or replace it with finely chopped nuts for added texture.
- Cinnamon graham crackers: Regular graham crackers, Biscoff cookies, or crushed shortbread all work great for the crust.
- Heavy cream: Half-and-half can stand in if that’s all you have. You may be able to use canned coconut milk but it will change the flavor and texture.
- No marshmallow: You can leave out the marshmallow and top these pudding shots with Rumchata with whipped cream or Cool Whip instead.
Variations
Instructions
Step 1
Make the cookie cups: Add the chocolate chips and cream to a microwave-safe bowl and heat on high for 40 seconds, stirring every 10 seconds until the mixture is smooth.
Step 2
Add in the Graham cracker crumbs and coconut. Mix well.
Step 3
Use a Cookie Shot Glass pan to form the cups. Spoon the graham cracker mixture into each mold, filling about halfway.
Step 4
Press the metal inserts into place to shape the “shot glasses,” then refrigerate for at least 1 hour to firm up.
Step 5
Remove the pan from the fridge. Warm the outside of each mold with your hand, then gently twist and lift the metal insert to release the cups.
Step 6
To loosen the inside insert, fill it with warm water for 10–15 seconds, then twist and remove carefully. Repeat for all cups.
NOTE: Refrigerate the cookie cups while preparing the filling.
Step 7
Make the ganache filling: Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat for about 40 seconds, stirring every 10 seconds, until smooth and creamy.
Step 8
Stir in 1/3 cup RumChata until you reach your desired consistency (add more for a thinner filling). Let the mixture cool slightly before spooning it into the cookie cups.
Step 9
Build the Pudding Shots: Pour the RumChata ganache filling into prepared cups, filling about ¾ of the way full.
Step 10
Place marshmallows flat-side up on a small baking sheet, sprinkle with coconut, and broil for 1½–2 minutes until golden and just starting to brown.
Step 11
Top each pudding shot with Rumchata with a toasted marshmallow and serve.
TIPS
- The Graham cracker cookie cups will soften slightly from the warmth of handling the pan and from the warm water poured into the inserts as a means to remove the cookie cups. Chilling the individual cookie cups in the fridge while preparing the filling is an important step to prevent them from falling apart when assembling this dessert.
- Add more of the RumChata liqueur into the ganache if the mixture is too thick. This will obviously also add a stronger boozy flavor.
- White chocolate burns fast. Stir every 10 seconds and stop as soon as it’s smooth.
- Let the ganache cool for a few minutes before adding to the cookie cups so it doesn’t make the cookie cups weak.
- The cups and filling can both be prepped a day ahead—just store them separately in the fridge until you’re ready to assemble.
- Keep a close eye when broiling marshmallows—they go from golden to scorched in seconds.
Frequently Asked Questions
Keep these Rumchata pudding shots unassembled, if possible, in the fridge until ready to serve (up to 3 days ahead). Leftovers (assembled) can be stored in an airtight container for 1-2 days. Keep in mind that the Graham cracker cups and the marshmallow toppings will start to soften in storage.
I don’t recommend freezing these dessert shots.
Pudding shots made with high-proof liqueur (a measure of alcohol content) can sometimes not set well. RumChata has a lower 27.5 proof, which is not high enough to stop the chocolate ganache mixture (which I use in this recipe – not a pudding mixture) from setting. But if you used a different liqueur in this recipe with a higher proof, it may not work as well.
The ganache might be grainy or separated because it probably got overheated. White chocolate is touchy—microwave in short bursts and stir often until smooth. If it’s still lumpy, whisk in a splash of warm cream to bring it back together.
Yes, you can freeze the cookie cups (without filling) for up to a month. Let them thaw in the fridge before adding the ganache. The filling itself doesn’t freeze well—it can separate once thawed.
More Boozy Dessert Recipes
RumChata Pudding Shots
Equipment
- Mixing bowls
- Rubber spatula
- Baking sheet
Ingredients
Cups
- ¾ cup cinnamon graham cracker crumbs
- ¼ cup heavy whipping cream
- 1 ¼ cups white chocolate chips
- ½ cup shredded coconut
Ganache
- 1 ½ cups white chocolate chips
- ½ cup cream
- 1/3 cup RumChata additional for thinning filling
Topping
- 6 marshmallows
- 2 tablespoons sweetened coconut
Instructions
Cookie Cups
- Add white chocolate chips and cream to a microwave-safe dish.
- Heat on high for 40 seconds, stirring well every 10 seconds until smooth. (Take care not to overheat).
- Add graham cracker crumbs and coconut and mix well.
- Using a Cookie Shot Glass pan set, fill each mold halfway with the graham cracker mixture.
- Push in inserts for the shot glass mold to shape the cups.
- Chill in pan for at least 1 hour.
- To remove, grab the outside of a mold with your hand- to warm it slightly. Gently but firmly twist the insert until the cup and insert loosen. Remove cup and insert.
- Once removed, carefully fill insert the insert with warm water. Wait for 10-15 seconds, then gently twist and remove cup.
- Repeat with remaining cups, then refrigerate while preparing filling.
Rumchata Ganache
- Add the chocolate chips and heavy whipping cream to a microwave safe dish. Heat for 40 seconds mixing well every 10 seconds, or until smooth.
- Mix liqueur into Ganache mixture until desired consistency is reached (adding more for a thinner filling).
- Let the filling cool some before adding to the prepared cups.
- Pour ganache filling into prepared cups, filling just about ¾ of the way.
Garnish
- On a small baking sheet place marshmallows flat side up.
- Top with coconut and place under a broiler for 1 ½ – 2 minutes or until beginning to brown.
- Top each “shot” with toasted a toasted marshmallow and serve.
Notes
- The Graham cracker cookie cups will soften slightly from the warmth of handling the pan and from the warm water poured into the inserts to remove the cookie cups. Chilling the individual cookie cups in the fridge while preparing the filling is an important step to prevent them from falling apart when assembling this dessert.
- Add more of the RumChata liqueur (will have a stronger boozy flavor) or cream to the ganache if the mixture is too thick.
- White chocolate burns fast. Stir every 10 seconds and stop as soon as it’s smooth.
- Let the ganache cool for a few minutes before adding to the cookie cups so it doesn’t make the cookie cups weak.
- The cups and filling can both be prepped a day ahead—just store them separately in the fridge until you’re ready to assemble.
- Keep a close eye when broiling marshmallows—they go from golden to scorched in seconds.
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