These salted caramel eggnog pudding shots are instant vanilla pudding whisked with cold eggnog, whole milk and spiced rum, lightened with whipped topping and finished with a spoon of caramel and a pinch of flaky salt. You need about 15 minutes of work and 1 hour in the fridge, and the batch fills 12 shot glasses of 2 ounces each.
No cooking, and the pudding base keeps for 2 days. That makes them easy to have ready for a Christmas party or New Year’s Eve.
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Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
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- Base: one 3.4 ounce box instant vanilla pudding, 1½ cups cold eggnog, ½ cup whole milk, ½ cup spiced rum, 1 teaspoon vanilla, ¼ teaspoon nutmeg
- Lightener: 1 cup whipped topping or whipped cream, folded in
- Top: about 1 teaspoon caramel sauce per shot and flaky sea salt
- Cups: 12 shot glasses or small dessert cups, 2 ounces each
- Time: 15 minutes to mix and fill, at least 1 hour to chill
- Keeps: up to 2 days in the fridge, covered
Mixing the Eggnog Pudding Base
Whisk the pudding mix, eggnog, milk, rum, vanilla and nutmeg in a large bowl for about 2 minutes, until it thickens. Use the eggnog and milk straight from the fridge. Instant pudding thickens with cold dairy, and warm liquid gives a soft, runny base.
Let it sit for 5 minutes so the pudding fully sets, then fold in the whipped topping with a spatula. A few wide strokes are enough. Stirring hard knocks the air out and the shots turn loose instead of mousse-like. The base should look smooth and a little fluffy, somewhere between soupy and stiff.
Full-fat eggnog and whole milk matter here. Low-fat milk waters the base down and the shots taste thin. Store-bought eggnog is fine. Instant pudding is the right mix for this, not cook-and-serve, because it sets cold in minutes.
Spiced Rum or Bourbon in Pudding Shots?
Spiced rum is what the recipe calls for. Its warm spice sits right on top of the nutmeg in the eggnog. Bourbon makes a richer, oakier shot that goes well with the caramel. Either one works in the same ½ cup.
Spread over 12 shots, that ½ cup works out to about 2 teaspoons of liquor in each, so they are sweet and mild rather than strong. Resist the urge to add more. Extra liquor thins the base and the pudding sets softer, and the caramel then sinks in.
For an alcohol-free batch, replace the rum with more milk or more eggnog, and the set will be a little firmer. If you want a proper drink on the side, this spiked eggnog with rum uses the same flavors.
Filling the Glasses and Adding the Salted Caramel
Spoon or pipe the base into the glasses, leaving about ½ inch at the top for the caramel. A zip-top bag with one corner snipped off is faster than a spoon and keeps the rims clean. Chill for at least 1 hour.
How Firm the Pudding Should Be Before the Caramel
Tilt a cup. The pudding should hold in place and jiggle a little, not slide. If it still moves, give the tray another 30 to 60 minutes. Caramel spooned onto soft pudding sinks in instead of sitting on top.
Warm thick caramel for 10 to 15 seconds in the microwave so it pours but is not hot, since hot caramel melts a dent into the pudding. Spoon about 1 teaspoon over each shot, then tap the cup on the counter so it spreads into an even layer. Twelve shots use only about ¼ cup, so the rest of the jar is for drizzling. Store-bought is what the card calls for; a homemade caramel sauce or a caramel sauce from condensed milk works the same way.
Add the flaky salt just before serving. In the fridge it dissolves into the caramel and you lose the crunch.
Party Timeline for Christmas or New Year’s Eve
- Up to 2 days ahead: mix the base, fold in the whipped topping, fill the glasses and cover them so they do not pick up fridge smells.
- A few hours before: add the caramel layer and put the tray back in the fridge.
- At serving: sprinkle the salt, add a small dollop of extra whipped cream if you like, and set out mini spoons.
Take them out about 5 minutes before guests start so the chill comes off, but do not leave them out for long. Whipped topping starts to weep and separate at room temperature, so for a long party bring out half the tray at a time.
Past 2 days the texture loosens. They do not freeze well either: the pudding turns icy and splits as it thaws.
Mocha, Cinnamon and Dairy-Free Versions
- Mocha: replace ½ cup of the eggnog with chilled coffee and whisk in 1 tablespoon cocoa powder.
- Cinnamon: use cinnamon whiskey instead of the spiced rum and top with cinnamon sugar instead of salt.
- Raspberry: swap the caramel for raspberry jelly and skip the salt, a little like raspberry prosecco jelly in a shot glass.
- Dairy-free: plant-based eggnog with coconut whipped cream. Instant pudding relies on dairy milk to thicken, so expect a softer set: chill longer and serve with spoons.
More holiday cups from the same idea: s’mores pudding shots and eggnog mousse cups, which skip the alcohol. Leftover eggnog goes into eggnog fudge or a jar of creamy eggnog jam.
Pudding Shot Questions
How much alcohol is in each pudding shot?
About 2 teaspoons of spiced rum per shot: ½ cup of rum spread across 12 shots of 2 ounces.
Why are my pudding shots not setting?
Usually the eggnog or milk was not cold, extra liquor went in, or the whipped topping was stirred instead of folded. Give them another hour in the fridge; they firm up as they chill.
Can I use whipped cream instead of whipped topping?
Yes. Whip heavy cream to soft peaks, like this whipped cream frosting but without extra sugar, and fold in 1 cup. Whipped topping holds up a little longer at room temperature.
Salted Caramel Eggnog Pudding Shots
These salted caramel eggnog pudding shots are boozy holiday pudding shots made with instant vanilla pudding, cold eggnog, whole milk, spiced rum, whipped topping, caramel sauce and flaky sea salt. They take about 15 minutes to mix plus 1 hour to chill, and make 12 shots in 2 ounce glasses. The pudding sets cold in minutes, and folding in the whipped topping gives a light, mousse-like layer under a glossy caramel top. Serve these salted caramel pudding shots at a Christmas party, on New Year's Eve, or at a cookie swap. Swap the rum for bourbon, or use extra milk or eggnog for an alcohol-free batch. They keep covered in the fridge for up to 2 days.
Ingredients
- FOR THE EGGNOG PUDDING:
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 ½ cups cold eggnog
- ½ cup whole milk
- ½ cup spiced rum (or bourbon)
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 1 cup whipped topping or whipped cream (plus more for garnish, optional)
- FOR THE SALTED CARAMEL TOPPING:
- 1 cup store-bought caramel sauce (or homemade)
- Flaky sea salt for garnish
Instructions
- MAKE THE EGGNOG PUDDING BASE: In a large mixing bowl, whisk together the instant pudding mix, cold eggnog, whole milk, spiced rum, vanilla extract, and ground nutmeg until the mixture thickens, about 2 minutes. Let the pudding sit for 5 minutes to fully set, then gently fold in the whipped topping until smooth and creamy.
- FILL THE CUPS: Spoon or pipe the eggnog pudding into 2 oz shot glasses or small dessert cups, leaving about ½ inch of space at the top for the caramel. Place the filled cups in the refrigerator and chill for at least 1 hour, or until the pudding is firm.
- ADD THE CARAMEL LAYER: If the caramel sauce is too thick, warm it briefly in the microwave. Spoon about 1 teaspoon of caramel over each chilled pudding shot. Swirl the cups gently or tap them lightly on the counter to help the caramel settle into an even layer.
- GARNISH: Just before serving, sprinkle a small pinch of flaky sea salt over the caramel. Top with additional whipped cream if desired.
Notes
Use eggnog and milk straight from the fridge so the pudding sets firm. Fold the whipped topping in gently; stirring hard makes the shots loose. Chill until the pudding holds when a cup is tilted before adding the caramel, about 1 teaspoon per shot. Add the flaky salt just before serving so it stays crunchy. Make the filled cups up to 2 days ahead and add the caramel a few hours before the party. To make these non-alcoholic, substitute the spiced rum with extra milk or eggnog. Store covered in the refrigerator for up to 2 days; they do not freeze well.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 122Total Fat 8gSaturated Fat 5gUnsaturated Fat 3gCholesterol 40mgSodium 109mgCarbohydrates 3gFiber 0gSugar 2gProtein 2g
