Warm, rich, and a little bit playful, these Mouthwatering Irish Coffee Pudding Shots mix two beloved treats: Irish coffee and chocolate pudding. The idea of adding booze to pudding goes back to party snacks and boozy desserts that people have loved for years. Irish coffee itself began as a warm drink that mixed strong coffee, Irish whiskey, sugar, and cream. Turning that idea into a small, chilled pudding shot gives us a sweet, creamy bite with a kick. You will smell deep coffee and chocolate when you open the fridge. The whiskey scent sits behind the coffee like a warm hug. Each spoonful will taste like dark chocolate, bold coffee, and smooth Irish cream. The texture is silky from the pudding and whipped topping, with a soft, airy lift from the folded whipped cream on top. A small crown of whipped cream makes each shot look like a tiny dessert glass at a fancy bar.
These pudding shots fit both special nights and relaxed gatherings. They feel classic because they blend flavors many people love: coffee, chocolate, and Irish cream. They also bring fun to a table because they are small, shareable, and ready to eat cold. If you like other dessert drinks, you may also enjoy a rich baked treat like espresso coffee cheesecake, which uses the same bold coffee flavor in a different way.
Why make this recipe
- Quick to make: You mix and chill. No baking or long cook time.
- Crowd-pleaser: Small portions mean guests can try more flavors and come back for seconds.
- Pantry-friendly: Most items are easy to find in a grocery store.
- Easy for beginners: The steps are simple and use common tools like a bowl and whisk.
- Flexible: You can change the alcohol, the dairy, or the garnish to fit needs.
- Balanced flavor: Coffee and whiskey cut the sweetness, so it does not taste too sweet.
- Holds up well: Made ahead and chilled, these shots keep their texture for parties.
This version is better because it uses chocolate milk for a deep cocoa base and instant coffee for a fast, strong coffee note. Folding in whipped topping keeps the dessert light while the Irish cream and whiskey add a real adult flavor.
How to make Mouthwatering Irish Coffee Pudding Shots
Start by mixing the dry ingredients. The chocolate pudding powder and instant coffee mix together to build flavor and structure. The pudding mix contains thickener and sugar, while the instant coffee adds a bold, dark taste. Adding a pinch of salt brightens the chocolate and coffee flavors. When you slowly whisk in chocolate milk, you give the thickeners time to hydrate. This prevents lumps and creates a smooth base. The goal here is a glossy, even pudding mix.
Next, add the Irish cream and whiskey. These liquids add fat and alcohol that change how the texture feels. Alcohol thins some textures, so stir until you see one smooth mix. The alcohol also brings warmth and depth that balance the sweet chocolate.
Finally, fold in the whipped topping. Folding gently keeps air in the mixture and gives a light texture. If you beat the mix too hard, it will deflate and become denser. Spoon the mix into small glasses, chill to set, and finish with whipped cream and sprinkles. The chill time lets the mix firm and the flavors meld. Visual cues: the finished mix should be thick but pourable, with a shiny surface and no streaks of liquid.
If you like other dessert drinks, try a savory bake for dinner to match these shots in a party menu, such as the savory Mouthwatering Boursin Chicken Bake.
Ingredients
- 3 1/3 oz Chocolate pudding mix
- 1 pinch Salt
- 1 shamrock sprinkles (or small amount for garnish)
- 1 whipped cream (for topping)
- 1 1/2 tsp Instant coffee
- 1 3/4 cups Chocolate milk
- 1/4 cup Irish cream
- 3/4 cup Whiskey
- 8 oz Whipped topping, thawed and folded in gently
Choose the best items by looking for good chocolate flavor and real ingredients. Pick a chocolate pudding mix with cocoa listed high. Use instant coffee that you like to drink, as it will shape the taste. Choose full-fat chocolate milk for richness, or a high-quality low-sugar chocolate milk if you want less sweet. For Irish cream and whiskey, pick types you enjoy drinking—mid-range bottles work well. Buy a stable whipped topping or heavy cream whipped fresh for the best texture.
Substitutions for dietary needs:
- Dairy-free: Use dairy-free chocolate milk and a coconut or soy whipped topping. Look for a dairy-free pudding mix or make a cornstarch-thickened pudding with cocoa and plant milk.
- Non-alcoholic: Replace Irish cream and whiskey with strong brewed coffee or a coffee liqueur substitute, and add a drop of vanilla and caramel syrup for depth.
- Low-sugar: Use a sugar-free pudding mix and low-sugar chocolate milk, and reduce sweet whipped topping or use a light whipped cream.
Directions
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In a mixing bowl, combine the chocolate pudding mix, instant coffee, and salt.
- What to do: Add the dry powder and coffee to a medium bowl. Stir to blend the powders.
- Visual cue: The mix should look even and dark with no clumps. It will smell strongly of chocolate and coffee when well mixed.
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Slowly whisk in the chocolate milk until the mixture is smooth and well combined.
- What to do: Pour the chocolate milk in a slow stream while you whisk. Move the whisk in small circles and scrape the bowl sides.
- Visual cue: The mix will turn glossy and thick. It should be smooth with no grainy bits. If you see lumps, whisk faster or use a hand mixer briefly. The smell will be sweeter and more fresh chocolate-like.
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Stir in the Irish cream and whiskey until fully incorporated.
- What to do: Add the Irish cream first and stir to blend, then pour in the whiskey. Mix until the liquid blends evenly.
- Visual cue: The mix will thin slightly but stay thicker than milk. You will notice the warm scent of whiskey and a creamy note from the Irish cream. The color will be a deep brown.
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Gently fold in the whipped topping to maintain its airiness.
- What to do: Spoon the whipped topping into the pudding in two parts. Use a spatula to cut through the center and fold the edges over. Turn the bowl as you fold. Do not beat.
- Visual cue: The mix will lighten in color and gain a soft, pillowy texture. You will see swirls of lighter cream blending into darker pudding.
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Spoon the mixture into shot glasses or small cups.
- What to do: Use a small scoop or spoon to fill each shot glass about three-quarters full. Smooth the top with the back of the spoon.
- Visual cue: The surface should be smooth and slightly shiny. The shots should hold shape and not slop when moved.
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Top with whipped cream and garnish with shamrock sprinkles.
- What to do: Pipe or dollop a small swirl of whipped cream on each shot. Sprinkle a few shamrocks or chocolate shavings on top.
- Visual cue: The white cream will contrast with the dark pudding. The sprinkles add a festive touch.
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Chill in the refrigerator for at least 30 minutes before serving. Enjoy!
- What to do: Cover the tray with plastic or a lid. Place in the fridge for a minimum of 30 minutes; 1–2 hours is better.
- Visual cue: After chilling, the pudding will feel firmer to the touch and the surface will be set. The aroma will be less alcoholic and more blended.
How to serve Mouthwatering Irish Coffee Pudding Shots
- Party platter: Serve the shots on a tray with small spoons and a cloth napkin. Add a few coffee beans and chocolate curls on the tray for a classy touch.
- Pair with simple cookies: Shortbread, biscotti, or chocolate cookies pair well. The crunch balances the pudding’s cream.
- Drink pairing: Serve with a small cup of strong black coffee for guests who want a warm contrast, or a glass of cold stout for a richer match.
- Dessert board: Include small fruit bites like raspberries and a block of dark chocolate. Plate the shots in a line with fruit and chocolate around them for a professional look.
How to store Mouthwatering Irish Coffee Pudding Shots
Short-term (fridge): Cover the shot glasses tightly with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 3 days. The texture will stay creamy, though the whipped topping may settle a bit.
Long-term (freezer): Freezing is not ideal because the whipped topping and dairy will change texture. If you must, freeze without the final whipped cream garnish in a sealed container for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: These are best served cold. Do not microwave. If you want a warm coffee dessert, transfer the mix to a pot and heat gently on low while stirring, then serve in warm cups with fresh whipped cream. Heat briefly to avoid breaking the creaminess.
Tips to make Mouthwatering Irish Coffee Pudding Shots
- Use room-temperature chocolate milk to help the pudding mix dissolve evenly.
- Whisk slowly when adding milk to avoid lumps.
- Fold the whipped topping in two additions to keep air and a light texture.
- Taste before chilling; adjust coffee or alcohol if needed.
- Chill for at least 30 minutes; longer chilling firms the shots and blends flavors.
- If the mix is too thin, add a teaspoon of instant pudding mix or chill longer to set.
- For best look, pipe the whipped cream with a star tip for neat swirls.
Variation
- The Deluxe Version: Use dark chocolate milk and a splash of coffee liqueur instead of instant coffee for deeper flavor. Top with shaved dark chocolate.
- The Low-Alcohol Version: Reduce whiskey to 1/4 cup and add 1/4 cup strong cold brew coffee. This keeps flavor but cuts the alcohol.
- The Mint Twist: Add a drop or two of peppermint extract and garnish with crushed candy canes or mint leaves for a fresh, holiday feel.
- The Boozy Caramel: Stir in 2 tablespoons of caramel syrup and top with a light caramel drizzle for a sweeter, richer shot.
- Dairy-Free Option: Use coconut milk chocolate and coconut whipped topping; use a dairy-free Irish cream alternative or extra coffee for flavor.
FAQs
Q: Can I make these ahead of time?
A: Yes. Make them up to 48–72 hours ahead. Cover well in the fridge. Add the final whipped cream and sprinkles just before serving for best presentation.
Q: Why is my pudding too thin?
A: Thin pudding can come from adding too much liquid or not letting the pudding set. Whisk slowly and chill longer. If needed, whisk in a small extra sprinkle of pudding mix or place in the fridge for an extra hour.
Q: Can I use real whipped cream instead of whipped topping?
A: Yes. Whip heavy cream to soft peaks and fold it in the same way. Real whipped cream gives a fresher taste but may deflate faster than stabilized whipped topping.
Q: Can I skip the alcohol?
A: Yes. Replace the alcohol with strong brewed coffee or extra Irish cream flavoring. The shots will still be rich and tasty but non-alcoholic.
Q: How can I make these look more elegant?
A: Use clear shot glasses, pipe the whipped cream neatly, and add a small chocolate curl or a single coffee bean on top. Serve on a mirrored tray or with small dessert spoons.
Conclusion
These Mouthwatering Irish Coffee Pudding Shots give you a small, rich dessert that blends chocolate, coffee, and Irish whiskey into a smooth, party-ready bite. They are quick to make, easy to adapt, and a real crowd favorite. For more boozy pudding ideas and a classic take on pudding shots, check out this Pudding Shots Recipe – Sugar and Soul. If you enjoy variations and creative boozy bites, this Boozy Bites Series: Mudslide Pudding Shots – Bakers Royale offers a tasty twist to try next.
Print
Mouthwatering Irish Coffee Pudding Shots
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These delightful pudding shots combine Irish coffee flavors with chocolate pudding for a creamy, boozy dessert that is perfect for parties.
Ingredients
- 3 1/3 oz Chocolate pudding mix
- 1 pinch Salt
- 1 1/2 tsp Instant coffee
- 1 3/4 cups Chocolate milk
- 1/4 cup Irish cream
- 3/4 cup Whiskey
- 8 oz Whipped topping, thawed and folded in gently
- Whipped cream (for topping)
- Shamrock sprinkles (for garnish)
Instructions
- Combine the chocolate pudding mix, instant coffee, and salt in a mixing bowl.
- Whisk in the chocolate milk slowly until smooth and glossy.
- Stir in the Irish cream and whiskey until fully incorporated.
- Fold in the whipped topping gently to maintain airiness.
- Spoon the mixture into shot glasses or small cups.
- Top with whipped cream and garnish with shamrock sprinkles.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Chill for longer if possible to enhance flavor blending. Use room temperature chocolate milk to avoid lumps.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Irish
Nutrition
- Serving Size: 1 shot
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: pudding shots, Irish coffee, dessert, party, easy recipes