Salted Caramel Eggnog Pudding Shots for Holiday Parties

These Salted Caramel Eggnog Pudding Shots combine the creamy texture of eggnog pudding with a layer of sweet caramel and a hint of sea salt. Each one is lightly spiked with rum and made for easy prep ahead of New Year’s Eve parties, Christmas gatherings, or any night calling for sweet, boozy holiday pudding shots. They serve as a fun take on Christmas eggnog, adding a smooth and festive twist to traditional shot recipes.

This recipe blends a smooth eggnog base with vanilla pudding, which sets the texture in minutes without cooking. The key to its success is the whipped topping folded in at the end. That final step changes the pudding from dense to mousse-like. It holds well in the fridge, and each layer stays distinct eggnog below, caramel on top.

You can make the base up to two days ahead, which helps cut down prep on busy days.

That alone makes this a go-to for holiday pudding shots when time is short but you still want something that feels festive.

What Sets These Pudding Shots Apart

The most important component is the spiced rum. A full half cup balances the sweetness from the pudding mix and caramel while adding a warm depth that makes each bite linger. Bourbon also works if you want a slightly richer base, but the spice from the rum gives it that extra winter kick.

If you’ve tried plain pudding shots before, you’ll notice right away how the eggnog changes the flavor profile.

It softens the alcohol, bringing in that classic Christmas eggnog flavor without overpowering the vanilla.

For those curious about eggnog on its own, try the Creamy Eggnog Recipe I shared last week, it uses a stovetop method that gives it a silkier finish than store-bought.

Ingredient Breakdown: Why Each Choice Matters

The boxed vanilla pudding sets quickly and reliably, which is essential when mixing in liquids like eggnog and alcohol. Instant works better than cook-and-serve in this case because of its clean, fast set.

I use whole milk to thin the mixture without losing richness. Low-fat milk tends to water it down.

Eggnog provides both body and flavor. A good-quality store-bought eggnog works, but if you already have homemade, that’s even better.

The whipped topping adds air, which prevents the pudding from becoming too heavy. For the garnish, flaky sea salt brings out the caramel’s depth without making it too sweet.

If you love this balance of sweet and sharp, the Spiked Eggnog Cocktail with Rum hits that same note.

How to Build Each Layer Right

After mixing the pudding and letting it set briefly, fold in the whipped topping slowly to preserve that light texture. The mixture should look smooth and slightly fluffy, not soupy, not stiff.

Use a small spoon or piping bag to fill the cups. Leave about half an inch at the top for the caramel. Refrigeration is key here. One full hour helps the pudding firm up just enough to hold the topping cleanly.

If your caramel is thick, microwave it for 10 to 15 seconds. You want it pourable but not hot. Add it gently over the pudding and let it settle naturally.

It’ll form a glossy top layer that holds the flaky salt well.

You can serve it chilled straight from the fridge, or let them sit out for five minutes to take the chill off before guests dig in.

Watch for These Signs It’s Set

The pudding should jiggle slightly but not shift when you tilt the cup. A set pudding will hold its shape even when tapped. If it sinks when you spoon the caramel, it’s underdone.

Overmixing the whipped topping can also make the texture loose, stick to slow folds, not fast stirs

Keep them chilled until just before serving. If left out too long, the whipped topping can start to separate. That’s easy to avoid with smaller batches.

Adjustments and Ideas for Flavor Swaps

For a mocha version, replace ½ cup eggnog with chilled coffee and add 1 tbsp cocoa powder. You’ll get a rich, chocolatey base with a hint of espresso.

A cinnamon-spiced version works by using cinnamon whiskey instead of spiced rum and topping with cinnamon sugar.

Another favorite: switch the caramel for raspberry jelly and skip the salt. It gives you something closer to Raspberry Prosecco Jelly in shot form.

For a dairy-free version, use almond milk eggnog and coconut whipped topping.

It slightly changes the texture but keeps the flavor festive.

How Long They Last and How to Store Them

Keep these pudding shots in the fridge for up to 2 days. After that, the texture starts to loosen, especially if topped with whipped cream.

Store them covered to avoid fridge odors, especially if your caramel isn’t sealed in.

They don’t freeze well the pudding becomes icy and separates, so stick to fresh batches. If making them ahead, wait to add the whipped cream topping until just before serving.

How to Serve These for Maximum Fun

Add a mini spoon to each glass for a sit-down gathering.

Top with holiday sprinkles or a dusting of nutmeg for color.

Serve on a mirrored tray with fairy lights for NYE.

Pair with tiny glasses of eggnog on the side.

Bring them in a chilled container to cookie swaps or office parties.

Stack them in a cupcake box for gifting, lid open to show the topping.

Save This Recipe and Share Your Twist

Save this Salted Caramel Eggnog Pudding Shot recipe to your holiday dessert board now.

Leave a comment below with your own twist or how it turned out. I’d love to hear what you did with it.