These Chocolate Gingerbread Pudding Shots are made with chocolate milk, chocolate pudding, gingerbread spices, and gingerbread spiced rum.

Not too much longer now before Santa will be shimmying down the chimney to bring me my gifts.

Well, in our house the dogs are really the only ones who get gifts anymore.

I tend to fall on Santa’s naughty list.

The dogs technically do too.

But they are cute so Santa can’t say no to them.

However, I’m not above bribing Santa.

And while I will gladly leave out cookies for him I’m also going to leave out Chocolate Gingerbread Pudding Shots as well.

Plus these pudding shots come with a cookie as well.

So win-win.

I love chocolate and gingerbread together so it seemed like a great combo to make as a pudding shot and I was right.

This time around I used chocolate milk instead of just milk.

Which I’m not sure why I never thought of that before.

And will definitely do now every time I make a chocolate based pudding shot.

These shots use the Captain Morgan Gingerbread Spiced Rum that I used in the Orange Gingerbread Jello Shots a few weeks back.

Which I found both at my local grocery store and Total Wine.

If you can’t find it you can use just regular spiced rum.

These pudding shots also use gingerbread spice mix.

Which I buy at the store from McCormick or from King Arthur Flour.

Or you can make your own if you can’t find it.

You don’t need to have the mini gingerbread men cookies but I find they really make these special.

I used my gingerbread shortbread recipe.

And just a very tiny cookie cutter.

If you are ambitious you can frost them as well.

But, clearly, I was not ambitious. 🙂

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!

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