Because you need pudding shot recipes in your life.
Horchata, Buttery Nipple, and Mudslide pudding shots.
I “invented” pudding shots five years ago for my thirtieth birthday. I believe the conversation, in my head, at the time, probably went something like this:
Val 1: “What should we have at my birthday party?”
Val 2: “Jello shots?”
Val 1: “But we don’t like Jello.”
Val 2: “We like Jello pudding.”
Val 1: “So….”
Val 2: “So…Jello…pudding…shots?”
That conversation is most likely 100% accurate because I talk to myself a lot. Out loud. Like, all the time.
Pudding shots were born.
OK, so maybe I wasn’t the first first to ever come up with alcoholic pudding, but this was before Pinterest made things like this popular. And I’d never heard of them before that. So I’m basically a pudding hipster. Just sayin’.
And anyways, when I first said I was going to make pudding shots, people had their doubts. I got a lot of raised eyebrows and a lot of assertions that alcohol and dairy just don’t mix. And, maybe they usually don’t mix. But in this case they do. They totally do. The trick is to err on the side of sweet. Think of drinks you can mimic that are on the sugary side. Use anything with chocolate notes. Use anything that you’d stick in coffee (or hot chocolate) to make it Irish. Use anything that already has cream in the title. And then you’re probably good.
This year I made three variations:
Mudslide Pudding Shot: Based on the creamy drink, chocolate pudding with Bailey’s and Kahlúa. (OK, I didn’t use Bailey’s. I used O’Connor’s Irish Country Cream. Same same? It was $10 cheaper. So whatever.)
Buttery Nipple: Based on a shot of the same name, a variation of the Slippery Nipple shot, butterscotch pudding with butterscotch schnapps and some of that Irish cream.
Horchata: A new one for me, a simple vanilla pudding with RumChata (because RumChata may be the greatest thing in the world). (I had planned on topping it with a cinnamon whipped cream too, but then I got lazy…sorry.)
And the basic pudding shot recipe is this: one packet of Jello instant pudding, one cup milk, one cup alcohol. I did try one of them with a Cook and Serve Jello Pudding and it turned out great: a really juicy, thick pudding. But I’m not sure it was worth the extra effort and time waiting for it to cool. So you can stick to instant. It’s totally fine.
Now, a lot of people remarked that this year these were STRONG. So maybe you’ll want increase the milk and decrease the alcohol accordingly. But, they are shots after all. So you do want them boozy. Because you want some, right? Because now that you know the wonder that is pudding shots you’re totally going to make them, right? Or do you still think I’m crazy? You probably still think I’m crazy… Fine. But hold off judgments.
Pudding shot recipes are below, so you should probably make them for your next party. And then you can decide just how crazy I am…deal?
Pudding shot recipes: