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Chocolate Espresso Martini Pudding Shots - Creamy, Boozy, and Party-Ready

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 box (3.9 oz) instant chocolate pudding mix (not cook-and-serve)
  • 1 cup cold milk (whole or 2% for best texture)
  • 1/2 cup chilled espresso or very strong brewed coffee
  • 1/2 cup vodka (plain or vanilla)
  • 1/3 cup coffee liqueur (such as Kahlúa)
  • 1 cup whipped topping (thawed) or lightly sweetened whipped cream
  • Pinch of fine sea salt (optional, enhances chocolate flavor)
  • Garnish: cocoa powder, grated chocolate, chocolate-covered espresso beans, or a dollop of whipped cream
  • Supplies: 2-ounce plastic shot cups with lids or small ramekins

Method
 

  1. Chill your tools. Pop your mixing bowl and whisk into the fridge for 10 minutes. Cold tools help the pudding set smoothly.
  2. Whisk the base. In the chilled bowl, whisk the instant pudding with the cold milk until slightly thick, about 1 minute.
  3. Add the espresso and booze. Pour in the chilled espresso, vodka, and coffee liqueur. Add a pinch of salt if using. Whisk until smooth and just thick enough to coat the whisk.
  4. Fold in the fluff. Gently fold in the whipped topping until the mixture is silky and airy. Don’t overmix—keep that light texture.
  5. Portion. Spoon or pipe the mixture into 2-ounce cups, leaving a little room at the top for garnish.
  6. Chill to set. Cover and refrigerate for at least 1–2 hours, or until firm enough to hold a spoon. Overnight is even better for flavor.
  7. Garnish and serve. Dust with cocoa powder, add grated chocolate, or top with a single espresso bean. Serve cold with mini spoons.