Biscoff Cookie RumChata Pudding Shots Recipe

If you’re a fan of sweet and boozy treats, you will love this recipe for Biscoff cookie RumChata pudding shots! This recipe is a unique and delicious way to enjoy creamy RumChata, with the added bonus of crunchy Biscoff cookie bits.

Whether you’re hosting a party or simply want to treat yourself to a tasty dessert cocktail, these pudding shots need to be on your radar. This recipe includes alcohol and should only be consumed by those of legal drinking age.

Creamy and Crunchy RumChata Pudding Shots

Just in case you’re not familiar with RumChata liqueur, it’s a creamy and delicious blend of Caribbean rum and real dairy cream, with a hint of cinnamon and vanilla. It’s perfect for mixing into cocktails or enjoying on its own as a dessert drink.

Since this Snickerdoodle RumChata Martini recipe I created years ago is still going strong, I’ll assume there’s no shortage of RumChata fans! Add in the unique flavor of Biscoff cookies and you’ve got yourself a real treat.

Biscoff Cookie Shots Ingredients

Here’s what you need to make this RumChata pudding shots recipe. The measurements are in the recipe card below.

• Vanilla Instant Pudding
• Milk
• RumChata
• Biscoff Cookies
• Whipped Cream
• Caramel Topping

RumChata Cookie Shots Directions

First make the pudding mixture. In the mixing bowl of a stand mixer, combine the vanilla instant pudding, milk, and RumChata.

Blend on low speed until the ingredients are mixed together, then turn the mixer to medium-high and continue blending for 1 minute, or until the pudding has thickened to the desired consistency.

Next, make the Biscoff cookie crumbs. In a blender or food processor, pulse one package of Biscoff cookies until they are finely ground and resemble crumbs.

Add half of the cookie crumbs to the pudding mixture in the mixer and blend until they are fully incorporated.

Layer the cookie crumbs and pudding mixture in the shot glasses. To assemble the Biscoff Cookie RumChata Pudding Shots, place a heaping teaspoon of the remaining cookie crumbs in the bottom of each tall shot glass.

Pour the pudding mixture over the cookie crumbs, filling each glass until it’s close to the top.

Chill the pudding shots in the refrigerator. Once the pudding shots are assembled, place them in the refrigerator to chill until it’s time to serve.

Add whipped cream and caramel topping. Just before serving, remove the pudding shots from the refrigerator and top each glass with a generous amount of whipped cream.

Drizzle caramel topping over the whipped cream, allowing it to run down the sides of the glass if you choose.

Garnish with cookie halves and serve. To finish off the presentation of your Biscoff Cookie RumChata Pudding Shots, break some cookies in half and place half of a cookie in each shot glass.

Serve the pudding shots with additional cookies for dipping and enjoy!

Recipe Variations and Swaps

• Cookies: While Biscoff cookies provide a unique and delicious flavor, you can use other types of cookies if you want. Try using gingersnaps, Oreos, or shortbread cookies instead.
  
• Booze: If you don’t have RumChata on hand, you can substitute with another creamy liqueur, such as Bailey’s Irish Cream or Kahlua.
  
• Make it vegan: To make this recipe vegan-friendly, use a plant-based milk and pudding mix. You can also swap the Reddi-wip whipped cream for a vegan alternative, such as coconut whipped cream.
  
• Flavors: Feel free to play around with the flavors in this recipe. Try adding a pinch of cinnamon or nutmeg to the pudding mixture, or swap the caramel topping for hot fudge.

Kitchen Tools Needed

• Stand mixer or handheld mixer
• Mixing bowl
• Blender or food processor
• Tall shot glasses

Serving Suggestions

If you’re making these pudding shots for an event, you might want to get creative with the presentation. Here are some ideas to get you started:

• Add a sprinkle of cinnamon: To give your shots an extra burst of flavor, try adding a sprinkle of cinnamon on top of the whipped cream. It’s an easy way to add flavor and a dash of fancy vibes in an instant.
  
• Serve with coffee: If you’re hosting a brunch or breakfast gathering, consider serving these shots with coffee. The creamy and sweet flavor of the pudding shots pairs well with a hot cup of coffee.
  
• Pair with dessert: These pudding shots make the perfect dessert pairing for a sweet treat like apple pie, pumpkin pie, or chocolate cake. These pudding shots are actually a dessert themselves, so it makes sense to add them to a dessert table!
  
• Make it a DIY station: Set up a DIY Shot station at your next party. Set out the shot glasses, pudding mixture, whipped cream, and syrup toppings, and let your guests create their own dessert shots.
  
• Serve in mini mason jars: For a rustic and charming look, consider serving your pudding shots in mini mason jars.
  
• Make chocolate shot glasses: For even more sweetness, you can make edible chocolate shot glasses to serve the pudding shots in.

How to Store

If you have leftover Biscoff cookie RumChata pudding shots, you can store them in an airtight container in the fridge for 2-3 days. It’s best to store the shots without the whipped cream and caramel toppings, so they don’t get runny.

Recipe Notes and FAQ

• Use instant pudding mix instead of cook-and-serve pudding for better results.
• Chill your RumChata and milk before starting the recipe for quicker pudding setting.
• If Biscoff cookies are not available, substitute with gingersnaps or another cookie that pairs well with cinnamon and vanilla.

Fun Party Drinks

• Easy coquito drink recipe
• Peach cobbler margarita
• Espresso martini
• Popsicle slushy
• Orange cream pop cocktail

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I can’t wait to hear how your Biscoff Cookie RumChata Pudding Shots turn out! Please come back and comment if you make them.