Peppermint Hot Chocolate Pudding Shots have chocolate pudding, chocolate milk, peppermint cocoa mix, vodka, and peppermint bark liqueur.
These Peppermint Hot Chocolate Pudding Shots are a peppermint version of my original hot chocolate pudding shots.
They became quite popular on social media this year and so I made this version.
While peppermint tends to be more holiday themed, I drink peppermint hot chocolate all year round.
I also keep all of my holiday mugs out as well.
They just cheer me up.
And so do these pudding shots.
- Instant Pudding – You must use INSTANT pudding. Cook and serve will NOT work.
- Chocolate Whole Milk – Make sure it’s COLD so it can react with the instant pudding mix. You need to use whole chocolate milk for this recipe. The pudding needs to be extra creamy and skim or 2% just won’t do it.
- Peppermint Hot Chocolate: I use Stephens brand. I stock up at holiday time. There are many varieties of peppermint hot chocolate mix. Use your favorite one.
- Vodka– I use plain but using either a whipped cream flavored vodka, vanilla vodka, or marshmallow vodka will work.
- Peppermint Bark Liqueur: I use Tippy Cow Peppermint Bark Liqueur but I know Rumchata has a peppermint bark flavor. Trader Joe’s has a peppermint liqueur. You can also just use peppermint schnapps if you can’t find the peppermint bark flavor.
- Cool Whip – People groan at this usually. But Cool Whip is what works best. I have tried making pudding shots with real whipped cream and they just don’t work out.
- Peppermint Whipped Cream: I bought mine at Target. If you can’t find peppermint, regular whipped cream will do.
- Cane Cane Pop Rocks: I found these by accident at Walmart. These might be harder to find when it’s not holiday time. You can totally skip these. I threw them on because I had them.
- Peppermint Marshmallows: Again, these are seasonal. But I stock up on them a day or two after Christmas as they all seem to go on sale then. Regular mini marshmallows can be used.
Pudding Shot Recipe FAQs
Can You Make Them Ahead Of Time?
Yes! I usually make mine the day before. But I have made them as early as three days ahead (I would not go more than that). Store them in the refrigerator after making them.
Can They Be Frozen?
You can freeze them for up to 2 months, but don’t fill them all the way to the top so they have room to expand. And don’t put any garnishes on until you are ready to serve.
Can They Be Made Sugar Free?
I have never tested the recipe with sugar-free pudding so I can’t say for sure, but I believe it will work.
How Many Servings?
This depends on how full you fill your cups and how much cool whip you use (half or whole tub) but you should get between 20 and 25 pudding shots with this recipe.
Tips For Making Pudding Shots:
- Remember when using any alcohol that is more than 80 proof can make your pudding shots runny. Most vodkas run at 80 proof and that is usually the highest alcohol content booze I use so you should be fine.
But always good to check.
- Don’t skip the Cool Whip.
Many people ask can they use whipped cream instead. Yes, you can.
However, make sure that you do not use the kind out of a can. That will not hold up.
I’ve always made mine with Cool Whip just because I feel it holds it shape better in pudding shots.
- Be sure to chill them for at least 30 minutes.
While I say to chill them for at least 30 minutes I usually end up chilling them for much longer.
- Often I make up the pudding the night before and place it into an airtight container and then scoop the day of the party.
Saves time on the day of the party.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Pudding Shots?
- 1 1/2 cups whole chocolate milk
- 1/4 cup peppermint hot chocolate mix
- 3.4 oz Instant Chocolate Pudding
- 1 TBSP marshmallow flavored syrup
- 1/4 cup vodka
- 1/4 cup peppermint bark liqueur (I used Tippy Cow Peppermint Bark liqueur)
- 8 oz Cool Whip (thawed)
- peppermint whipped cream for garnish
- peppermint marshmallows for garnish
- candy cane pop rocks candy for garnish, I found mine at Walmart
- In a medium saucepan add the chocolate milk and peppermint hot chocolate mix.
- Heat over medium heat until it just starts to simmer. We just want the cocoa mix to dissolve into the mix. So that it's not grainy in the pudding.
- Once cocoa has dissolved place into a heat/fridge save container.
- Place hot chocolate in fridge for at least an hour to cool down.
- In a large mixing bowl, whisk together the pudding mix, peppermint hot chocolate, marshmallow syrup, vodka, and peppermint bark liqueur.
- Whisk together until it starts to get thick, about 3 minutes.
- Fold in the thawed Cool Whip.
- Then whisk until smooth.
- Cover the bowl with plastic wrap and place in fridge for at least 30 minutes.
- Scoop pudding into shot glasses.
- Garnish with peppermint whipped cream, peppermint marshmallows, and candy cane pop rocks (all optional)