Name: Eggnog Pudding Shots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3.4 oz instant vanilla pudding mix; 2 cups eggnog; 0.5 cup spiced rum ((optional)); 1 cup whipped cream (thawed, thawed); 0.5 teaspoon ground nutmeg (for garnish)

You know those holidays where you just want something special, something that feels like pure pure happiness? Is there comfort and joy, but you’re also juggling a million other things? What is the best eggnog pudding recipe? I can’t tell you how many times I’ve been caught in that pre-party scramble, needing a re-evaluation. Is there a dessert that doesn’t require hours in the kitchen? What a lifesaver! Is Eggnog like a hug in tin, bursting with all that warm, spiced goodness you expect from eggnoodle? In this wonderfully creamy, dreamy pudding form. My family goes crazy for these, and frankly, they disappear faster than Santa’s cookies on Christmas Day. If you love those rich, boozy (or not!) ) Eggnog vibes but want something a bit more sophisticated than just sipping it, these eggnig flavours are perfect. What are the best Pudding shots?

What are Eggnog Pudding Shots?

What is eggnog pudding? Think of them as the most delightful, grown-up (or kid-friendly, depending on your spirit of choice)! ) Dessert Shooters. We’re talking about a velvety smooth pudding that’s infused with all the classic, cozy flavors. Traditional eggnog – that lovely mix of nutmeg, cinnamon, and creamy richness. They’re typically made in small, individual servings, often in little plastic shot cups, which makes them more flavorful. What are some of the best birthday Cake Ideas? Isn’t it like a delicious pudding? I always tell people it’s like taking the best part of holiday eggnog and turning it into something different. Can you eat with a tiny spoon? Is it a simple concept that delivers huge flavor payoff?

Why you’ll love this recipe?

Oh, where do I even start with why this eggnog pudding shots recipe is just the best? First off, the flavor is absolutely out of this world. It’s got that unmistakable warm spice of nutmeg and cinnamon, blended with the creamy sweetness that just screams holidays. It’s rich, it’s comforting, and it’s pure deliciousness in every tiny spoonful. But it’s not just about the taste, you know? The real magic for me is how ridiculously easy it is. I can whip up a batch in less time than it takes to watch my favorite holiday movie. Seriously, it’s a lifesaver when you’ve got guests coming over and you’re already stressed about a million other things. And the cost-efficiency? Amazing! You likely have most of the ingredients in your pantry already, and what you don’t have is super affordable. Plus, these are so versatile. Serve them at a fancy holiday party, bring them to a potluck, or just make them for a cozy night in. What I love most about this particular recipe is that it strikes that perfect balance between being indulgent and being incredibly simple to execute. It feels fancy, but it’s genuinely achievable for anyone, even if you’re not usually a big baker. It’s a guaranteed crowd-pleaser that’s also incredibly forgiving.

How do I make Eggnog Pudding Shots?

Quick Overview

How do you make an eggnog pudding shot? How do you make a spiced pudding from scratch? What is the best way to infuse eggnog with all the flavors? Is it a no-fuss process that relies on simple pantry staples and some whisking magic? Can you make them ahead of time? What is the best recipe for a homemade pudding?

Ingredients

For the Main Pudding Base:
4 cups milk (whole milk gives the creamiest result, but I’ve tested this with 2% and it’s still good).
1 cup of granulated sugar (you can adjust this slightly to your sweetness preference) (You can also use nutmeg, almonds, and cinnamon)
1/2 cup cornstarch (this is our magic thickener)
1/2 teaspoon salt. 1 teaspoon pepper.
2 large egg yolks (for richness and that classic pudding color) (to make them a perfect pudding)
2 teaspoons vanilla extract. 1 teaspoon nutme
1 teaspoon ground nutmeg (freshly grated is best if you have it!)
1/2 teaspoon ground cinnamon. 1/4 teaspoon clove ground clove.
A pinch of ground cloves (optional, but it adds a lovely depth)
1/4 cup dark rum or brandy (optional, for that adult kick – you can also use a little bit of vodka) For a non-alcoholic version)

For the Topping (Optional but Highly Recommended):
1 cup heavy whipping cream. 1 Tbsp.
2 tablespoons powdered sugar. 2 teaspoons
1/4 teaspoon vanilla extract. 1/2 teaspoon nutmeg
Extra nutmeg for dusting.

For Serving:
Small plastic or glass shot cups (about 2-ounce size) (around 2 ounces)

How do I follow step

Step 1: Preheat & Prep Pan

You don’t need to preheat an oven for this, but you do need a pan to make your pudding. Grab a heavy-bottomed saucepan. This is important because it helps distribute heat evenly and prevents your pudding from scorching. How do you measure out all your ingredients beforehand? Get your shot cups ready on a tray or baking sheet; you’ll be filling them later.

Step 2: Mix Dry Ingredients

In your saucepan (while it’s still cool), whisk together the granulated sugar, cornstarch, salt, and pepper. Set aside. What are some good spices to use: cinnamon, nutmeg, and clove Make sure everything is really well combined. This step is crucial for preventing lumps later on. If cornstarch and sugar are evenly distributed, you won’t have pockets of raw corn starch in your diet. What is finished pudding?

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the egg yolks. Set aside. What is the best way to whisk in 1 cup of milk? This is called tempering the egg yolks. How do you heat up a frozen tomato and add it to the hot liquid? Stir in vanilla extract and brandy (if you’re using it) until well combined.

Step 4: Combine

Now, gradually whisk the remaining 3 cups of milk into the dry ingredients in the saucepan until the mixture is smooth and creamy. Place the saucepan over medium heat. Stir constantly with a whisk. As the mixture heats up, it will start to thicken. Once it’s warm but not boiling, slowly pour about half of the hot milk mixture into the egg yolk. What is the mixture, whisking constantly Then, pour this tempered egg mixture back into the saucepan with the rest of the milk. Continue to cook over medium heat, stirring constantly, until the pudding thickens enough to coat it. The back of a spoon, usually about 5-8 minutes. Be patient here, you want it nice and thick but not boiling vigorously.

Step 5: Prepare Filling

Once the pudding has thickened, remove it from the heat. Give it one final stir to ensure it’s smooth. If you’re using rum or brandy extract instead of liquid, you can stir it in now. The pudding should be thick enough to hold its shape but still pourable.

Step 6: Layer & Swirl

What is the fun part about making a shot cup? Fill them about two-thirds or three-quarters of the way full. If you’re adding a topping, wait until the pudding has cooled . Or prepare your whipped cream. Is it necessary to top a pudding separately while it chills?

Step 7: Bake

What are some of the best eggnog pudding recipes? Can you chill them in the refrigerator?

Step 8: Cool & Glaze

Let the pudding shots cool at room temperature for about 15-20 minutes. This helps prevent a skin from forming. Then, cover them tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding in each cup to prevent a skin. Refrigerate for at least 3-4 hours, or until completely chilled and set. While the pudding is chilling, you can make the whipped cream topping. In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Just before serving, spoon a dollop of whipped cream on top of each chilled pudding shot and dust with a little extra nutmeg. This adds a lovely light contrast to the rich pudding!

Step 9: Slice & Serve

What are some good ice cream recipes that can be served straight from the refrigerator? The combination of creamy pudding and fluffy whipped cream is just heavenly. What are some good little treats for a festive gathering? What are some good good

What should I serve it with?

These eggnog pudding shots are pretty much a dessert all on their own, but they can also be part of a larger spread. For breakfast, I sometimes get a craving for something sweet and can’t be bothered to bake, so I’ll whip up a small batch. They pair surprisingly well with a strong cup of coffee, offering that sweet indulgence to start the day without being too heavy. For brunch, these are elegant little additions to a buffet. I love serving them alongside fruit salads or mini quiches. They add a touch of sophistication without much effort. A nice sparkling cider or a mimosa would be fantastic with them. As a dessert, they’re a winner after any holiday meal. Imagine serving them alongside a slice of gingerbread cake or a warm apple pie – the contrast in textures and temperatures is divine. For cozy snacks, they’re perfect. I’ll often make a batch and have one (or two!) while curled up on the couch with a good book and a mug of hot chocolate. My kids, of course, love them as a special treat, especially the non-alcoholic version. We’ve even had them on a hot summer’s day, and they’re surprisingly refreshing when chilled!

How do I make Eggnog Pudding Shots?

Over the years of making these eggnog pudding shots, I’ve picked up a few tricks that I think really elevate them. For starters, when you’re mixing the cornstarch and sugar, really make sure there are no lumps. This is the first line of defense against a grainy pudding. Also, don’t rush the thickening process on the stove. Keep stirring constantly, especially around the edges and bottom of the pan, to prevent any scorching. That heavy-bottomed pot really is your best friend here. When you’re tempering the egg yolks, go slow. Pouring the hot milk into the eggs gradually while whisking vigorously prevents those dreaded scrambled eggs in your pudding. It’s a small step, but it makes a huge difference in the final texture. For the optional rum or brandy, I’ve found that adding it right at the end, after you’ve taken the pudding off the heat, helps preserve that lovely aroma. If you’re making a non-alcoholic version, a splash of rum extract or even a little extra vanilla can boost the flavor nicely. My biggest tip for the whipped cream topping is to make sure your cream, bowl, and whisk are all really cold. This is how you get those beautiful, stiff peaks that hold their shape. And if you’re not serving them immediately, don’t put the whipped cream on too early, as it can deflate. Dusting with nutmeg right before serving adds that final festive touch and that wonderful aroma. I’ve also learned that the chilling time is non-negotiable. You really need those few hours for the pudding to set up properly and for all those flavors to meld. If you’re short on time, you might be tempted to skip it, but trust me, it’s worth the wait!

What are some Storing and Reheating Tips?

These eggnog pudding shots are best made ahead of time, which is why I love them for entertaining. At room temperature, they really shouldn’t sit out for more than about two hours, especially if you’ve added alcohol, as it can affect the setting. For refrigerator storage, once they’re completely chilled and set, keep them covered tightly with plastic wrap in the fridge. They’ll stay delicious for up to 3 to 4 days. The texture might change ever so slightly over those days, but they’re still wonderfully tasty. If you want to make them even further in advance, you can freeze them! I usually freeze them without the whipped cream topping. Place the shot cups on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to a month. When you’re ready to serve, just thaw them in the refrigerator overnight. The whipped cream topping is best made fresh and added just before serving, regardless of whether they’ve been refrigerated or frozen. If you’re freezing, make sure to use a good quality plastic wrap and then an airtight container to prevent freezer burn. The flavor and texture hold up remarkably well, making them a fantastic make-ahead option for busy holiday seasons.

What are the most frequently asked questions on

Can I make this gluten-free?

Absolutely! The cornstarch in this recipe makes it naturally gluten-free, as cornstarch is derived from corn. So, you don’t need to make any special substitutions for gluten-free goodness. Enjoy!

Do I need to peel the zucchini?

This recipe doesn’t actually use zucchini! It’s a pudding shot recipe. Perhaps you’re thinking of a different recipe? If you were asking about a different baked good that might use zucchini, typically peeling it is optional, but it can lead to a slightly less vibrant green color and a slightly coarser texture if you leave the peels on. For most baked goods, leaving the peels on is perfectly fine and even adds a bit of fiber.

Can I make this as muffins instead?

That’s an interesting thought! While this is a pudding, not a baked good, if you were thinking about a *cake* recipe that tastes like eggnog, yes, you absolutely could adapt it into muffins. You’d likely need to adjust the flour and liquid ratios slightly, and the baking time would be significantly different (around 18-22 minutes at 350°F or 175°C). Keep in mind the texture would be cake-like, not pudding-like.

How can I adjust the sweetness level?

The recipe calls for 1 cup of granulated sugar for the pudding base. If you prefer it less sweet, you can reduce this to about 3/4 cup. Always taste the mixture *before* it starts to thicken too much on the stove (carefully!) to gauge sweetness. For the whipped cream topping, the 2 tablespoons of powdered sugar provide a light sweetness; you can reduce this to 1 tablespoon or omit it entirely if you prefer.

What can I use instead of the glaze?

The “glaze” here refers to the whipped cream topping. If you don’t want to make whipped cream, you could dust the chilled pudding shots with a little extra nutmeg, cinnamon, or even a sprinkle of crushed gingersnap cookies for added texture and flavor. Some people also like to add a tiny dollop of cool whip or a spoonful of sweetened condensed milk for a different kind of creamy topping. A drizzle of caramel sauce would also be a delicious, albeit different, topping choice!

Final Thoughts

So there you have it – the easiest, most delicious way to capture that warm, spiced magic of eggnog in a delightful pudding shot. These little gems are truly a testament to how simple ingredients can come together to create something incredibly special. They’re perfect for holiday gatherings, potlucks, or just when you need a little bit of cozy comfort. I always feel so good when I see people’s faces light up after trying them, especially when they ask, “How did you make these?” and I can say, “It was so easy!” If you love this recipe, you might also enjoy my gingerbread cookies or my spiced apple cider recipe – they capture that same holiday spirit. I can’t wait to hear how your eggnog pudding shots turn out, so please leave a comment below and let me know your thoughts, or share any fun variations you come up with! Happy pudding making!