I made Alcohol Infused RumChata vanilla pudding shots and honestly they’re tiny cinnamon-and-vanilla cups that will steal the show at your next party.

Jump to Recipe

I am obsessed with these Cinnamon Vanilla RumChata pudding shots. I love the way RumChata makes the vanilla pudding mix sing, creamy and a little dangerous.

They taste like Churro Pudding in a party cup, but richer, with cinnamon sugar dusting that makes you go back for more. And yes, they check the box for Alcohol Infused treats so bring your bravest friends.

I adore the whipped topping fluff balancing the booze, light but totally indulgent. But mostly I love handing these out and watching faces change minutes later.

Little cups of trouble. Total crowd pleaser every single time, seriously.

Ingredients

Print Recipe (No Advertisments)

Instant vanilla pudding gives creamy, instant base you’ll love.
Cold milk makes it silky and chills the mixture.
RumChata adds boozy, cinnamon creamy warmth, basically dessert in a sip.
Pure vanilla extract layers extra depth and rounds sweetness.
Ground cinnamon gives gentle spice and cozy aroma.
Whipped topping makes it fluffy and party friendly.
Plus powdered sugar sweetens the topping if you want extra.
Cinnamon sugar rims add crunchy spice and cute presentation.
Whipped cream tops it with lush creaminess, totally optional.
Small cinnamon sticks or nutmeg make it look fancy, but chill.
Basically, these bits together make pudding shots feel like a treat.

Ingredient Quantities

1 (3.4 oz) package instant vanilla pudding mix

2 cups cold milk

1 cup RumChata

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

8 ounces whipped topping, thawed (like Cool Whip)

1/4 cup powdered sugar (optional, to sweeten whipped topping if needed)

cinnamon sugar for rimming or dusting, to taste

whipped cream for topping, optional

small cinnamon sticks or ground nutmeg for garnish, optional

How to Make this

Print Recipe (No Advertisments)

1. In a medium bowl whisk the instant vanilla pudding mix with 2 cups cold milk for about 1 minute until it starts to thicken.

2. Stir in 1 cup RumChata, 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until smooth; the pudding will loosen a bit but keep whisking until combined.

3. Taste the mixture and if you want it sweeter add powdered sugar a tablespoon at a time, but remember the whipped topping adds sweetness later.

4. Fold in the 8 ounces thawed whipped topping gently with a spatula until evenly blended but still fluffy, don’t overmix or it’ll get flat.

5. If you like a sugared rim, dip the rim of each shot cup in a little RumChata or milk then into cinnamon sugar to coat, or just sprinkle cinnamon sugar on top after filling.

6. Spoon or pipe the pudding into small shot cups or disposable party cups, filling nearly to the top because there’ll be whipped cream later.

7. Chill the filled cups at least 30 minutes so they set up and get nicely chilled; they keep better if chilled longer, up to a few hours.

8. Before serving, add a small dollop of whipped cream if you want, dust with extra cinnamon sugar or a pinch of ground nutmeg.

9. Garnish with a tiny cinnamon stick or sprinkle of nutmeg, serve cold and warn guests these are boozy little treats.

Equipment Needed

1. medium mixing bowl
2. whisk (for pudding and smoothing RumChata into it)
3. measuring cups and spoons (2 cup measure, 1 cup, tsp)
4. rubber spatula (for gently folding in whipped topping)
5. small shot cups or disposable party cups
6. spoon or piping bag with small tip (for filling cups)
7. small shallow plate or bowl (for cinnamon sugar rim)
8. refrigerator (to chill the filled cups)

FAQ

Can I make these ahead of time? Yes, you can make them up to 24 hours ahead; cover and chill so they set. Any longer and the texture can get a bit soft and watery, so serve within a day for best results.

How strong are these shots, alcohol wise? They are mildly boozy because of the RumChata, but not overpowering. If you want them stronger, reduce the milk and add a little more RumChata, but remember the pudding needs enough liquid to set.

Can I use real whipped cream instead of the thawed whipped topping? Totally. Stabilized homemade whipped cream works great and tastes fresher. If you use plain heavy cream, whip it with a couple tablespoons powdered sugar so it holds up when dolloped on the shots.

What if I dont have instant vanilla pudding mix? You can make a cooked pudding from scratch, but it takes longer and needs chilling. For a quick swap, use instant French vanilla for extra richness, or plain instant pudding and add a little extra vanilla extract to taste.

How do I rim the shot cups with cinnamon sugar? Dip the rim in a little RumChata or milk, then roll it in cinnamon sugar on a small plate. Do this right before filling so the rim stays pretty. If you skip rimming, just dust the tops with cinnamon instead.

Can kids have these if I omit the alcohol? Yes, make an alcohol free version by using all milk and a teaspoon extra vanilla for flavor. The texture will be the same and kids will love them, but be sure to label them so adults know which is which.

Cinnamon Vanilla RumChata Pudding Shots Recipe Substitutions and Variations

Instant vanilla pudding mix: swap with 3.4 oz cook-and-serve vanilla pudding mix prepared and chilled the same way, or use the same weight of instant chocolate pudding for a richer flavor.
2 cups cold milk: use 2 cups half-and-half for a creamier, thicker shot, or 2 cups unsweetened almond milk to cut calories and keep it dairy-light.
1 cup RumChata: replace with 1 cup Baileys Irish Cream for a slightly different spice profile, or use 3/4 cup spiced rum plus 1/4 cup heavy cream if you want less sweetness and more rum punch.
8 ounces whipped topping: use 8 oz freshly whipped heavy cream whipped with 2 to 3 tbsp powdered sugar, or coconut whipped cream for a dairy-free version (you might need to chill longer to stabilize).

Pro Tips

1. Chill everything first. Cold milk and chilled whipped topping make the mix set faster and keep it firmer in the cups. If the kitchen is warm, pop the bowls in the fridge for 10 minutes so it doesn’t go runny while you’re working.

2. Be gentle when folding. Stirring too hard will deflate the whipped topping and your shots will be dense and sad. Fold until it’s mostly blended but still fluffy, a few streaks are fine, they’ll settle.

3. Taste as you go, but remember RumChata adds sweetness and booze bite. Add powdered sugar slowly, a teaspoon at a time. Too much sugar will hide the cinnamon and vanilla notes, plus it can make the texture gummy.

4. Make them ahead and keep cold. These actually taste better after chilling a few hours so the flavors meld, but don’t leave them out too long. If you need to stack cups for transport, put a small piece of parchment between layers so they don’t stick or smear.

Cinnamon Vanilla RumChata Pudding Shots Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I made Alcohol Infused RumChata vanilla pudding shots and honestly they’re tiny cinnamon-and-vanilla cups that will steal the show at your next party.

Servings

servings

Calories

250

kcal

Equipment: 1. medium mixing bowl
2. whisk (for pudding and smoothing RumChata into it)
3. measuring cups and spoons (2 cup measure, 1 cup, tsp)
4. rubber spatula (for gently folding in whipped topping)
5. small shot cups or disposable party cups
6. spoon or piping bag with small tip (for filling cups)
7. small shallow plate or bowl (for cinnamon sugar rim)
8. refrigerator (to chill the filled cups)

Ingredients

1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk
1 cup RumChata
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
8 ounces whipped topping, thawed (like Cool Whip)
1/4 cup powdered sugar (optional, to sweeten whipped topping if needed)
cinnamon sugar for rimming or dusting, to taste
whipped cream for topping, optional
small cinnamon sticks or ground nutmeg for garnish, optional

Directions

In a medium bowl whisk the instant vanilla pudding mix with 2 cups cold milk for about 1 minute until it starts to thicken.
Stir in 1 cup RumChata, 1 teaspoon vanilla extract and 1/2 teaspoon ground cinnamon until smooth; the pudding will loosen a bit but keep whisking until combined.
Taste the mixture and if you want it sweeter add powdered sugar a tablespoon at a time, but remember the whipped topping adds sweetness later.
Fold in the 8 ounces thawed whipped topping gently with a spatula until evenly blended but still fluffy, don’t overmix or it’ll get flat.
If you like a sugared rim, dip the rim of each shot cup in a little RumChata or milk then into cinnamon sugar to coat, or just sprinkle cinnamon sugar on top after filling.
Spoon or pipe the pudding into small shot cups or disposable party cups, filling nearly to the top because there’ll be whipped cream later.
Chill the filled cups at least 30 minutes so they set up and get nicely chilled; they keep better if chilled longer, up to a few hours.
Before serving, add a small dollop of whipped cream if you want, dust with extra cinnamon sugar or a pinch of ground nutmeg.
Garnish with a tiny cinnamon stick or sprinkle of nutmeg, serve cold and warn guests these are boozy little treats.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.