There’s a certain kind of magic that happens in the kitchen during the holidays—a mix of warm spices, melted chocolate, and the joyful chaos of gathering. But for me, one recipe truly captured that spirit in a single, irresistible bite: Christmas Chocolate Kahlúa & Bailey’s Pudding Shots. I remember the first time I made them, the rich aroma of cocoa and coffee liqueur mingling with the cool, creamy scent of whipped topping, transforming my ordinary kitchen into a festive dessert bar. They were an instant, sparkling hit, and now, they’re my non-negotiable holiday treat. Let me show you how to make these little cups of cheer.
Ingredients
- 1 (3.9 oz) box instant chocolate pudding mix
- 1/2 cup Kahlúa (coffee liqueur)
- 1/2 cup Bailey’s Irish Cream
- 1/2 cup cold whole milk
- 1 (8 oz) container frozen whipped topping (like Cool Whip), thawed
- Optional for garnish: Chocolate shavings, crushed peppermint candies, or a dusting of cocoa powder
Let’s talk ingredients, because quality and temperature really do matter here. I’ve learned the hard way that using instant pudding mix, not the “cook and serve” kind, is non-negotiable for the right set. For the milk, please use whole milk—its fat content is crucial for creating a luxuriously rich texture that won’t become watery. And while I adore the classic Kahlúa and Bailey’s combo, I’ve successfully swapped in other coffee liqueurs in a pinch. Just avoid anything overly sweet or artificial tasting, as it will dominate the whole shot. That whipped topping? Don’t substitute with fresh whipped cream here. The stabilizers in the frozen topping are what give these shots their perfect, scoopable consistency that holds for hours.
Equipment Needed
- A large mixing bowl
- A whisk (my preference) or a hand mixer on low speed
- A rubber spatula
- Measuring cups and spoons
- A piping bag with a large star tip (optional, but pretty!)
- Your serving vessels: I use 2 oz disposable shot glasses or small mini cups with lids for easy stacking and transport.
Your equipment list is beautifully simple. The large bowl is key because you need space to fold gently without making a mess. I’ve tried using a hand mixer for blending, and while it’s faster, it’s easy to over-mix and deflate your whipped topping, leading to dense shots. A trusty whisk and some elbow grease give you the most control. The piping bag is my personal luxury touch—it makes them look professional and festive in seconds. If you don’t have one, just spoon the mixture in; it tastes exactly the same. And those little cups with lids? A game-changer for fridge storage and party prep.
Step-by-Step Instructions
First, in your large bowl, combine the instant pudding powder, Kahlúa, Bailey’s, and cold milk. Now, whisk this for a full two minutes. I set a timer because the first time I made these, I got impatient after about a minute, and the pudding didn’t fully dissolve, leaving a slightly gritty texture. You want this mixture to thicken noticeably; it will look glossy and begin to pull away from the sides of the bowl. The smell at this stage is incredible—deeply chocolatey with that warm, inviting coffee and cream liqueur note.
Next, it’s time to add the whipped topping. Here’s where a gentle hand is everything. Using your rubber spatula, add about one-third of the thawed whipped topping to the pudding base. Fold it in gently until mostly combined. This “tempering” step lightens the dense pudding base. Then, fold in the remaining whipped topping until no white streaks remain. Be patient and use a soft, folding motion, scraping from the bottom of the bowl up and over. I’ve learned that aggressive stirring will knock all the air out, and your shots will be flat instead of fluffy.
Finally, transfer your mixture to your chosen vessels. If piping, load your bag and pipe a generous swirl into each cup. If spooning, just divide it evenly. I can usually fill about 20-24 two-ounce cups. Immediately garnish if desired—a sprinkle of crushed peppermint looks so festive and adds a nice crunch. Then, and this is critical, you must let them chill, covered, for at least 3-4 hours. I once tried to serve them after just an hour in a rush, and they were still a bit soupy. The long chill allows the pudding to fully set and the flavors to marry beautifully.
Pro Tips for Best Results
My number one pro tip is all about temperature. Ensure your milk is truly cold from the fridge and that your whipped topping is fully thawed but still chilled. I made the mistake once of using room-temperature milk, and the pudding mixture just refused to thicken properly, leading to a runny mess I had to salvage by adding more pudding powder. Starting with cold ingredients gives the instant pudding the best environment to do its job quickly and effectively.(See the next page below to continue…)