I’m transforming my favorite Baby Guinness shot into delicious chocolate and cafe tequila pudding shots today on the blog. Using Patrón XO Cafe, Bailey’s Irish Cream, Cool Whip, and chocolate pudding, I’m creating the most epic chocolate pudding shot you’ll ever have!
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Welcome to this special edition of Tequila Thursday! It’s super special because it’s my birthday today too.
I’m so happy to be able to share this day with you…and these delicious Chocolate and Cafe Tequila Pudding Shots with you too.
I’ve tried my hand at jello shots quite a few times, but never once have I attempted pudding shots. When I saw the concept of making pudding shots on Pinterest, I knew I had to come up with a concoction of my own.
I went into great detail about this on last week’s Tequila Sunrise post, but I feel like I need to tell you once more how much I adore tequila. It’s my liquor of choice and I honestly find pleasure out of creating new cocktails to include it in.
Patrick and I fell in love with a tequila shot called a Baby Guinness a few years ago after trying it at a bar. The shot consists of two things: Patrón XO Cafe and Bailey’s Irish Cream. The name comes from the layering effect that happens between the two liquors when you put them in your shot glass. It resembles a Guinness beer with the dark brown on the bottom and lighter brown sitting on top.
Since then, we’ve consumed 2,321,454 Baby Guinness shots and have introduced them to all our friends. And so you know, almost every single one of them has become equally obsessed with the shots too.
Back in February, Patrick and I brought the shot to a Cocktail Competition Party that our friends Sharon and Don threw. Between the Baby Guinness and ski shot we brought for our friends to take the shot from, and we ended up winning the Best Presentation Award at the party. It was so much fun!
So when I saw the idea of making pudding shots online, I knew I could easily figure out a way to turn my favorite shot into one. Coffee and chocolate go so well together that I was confident it would be a huge success.
The end result was actually even better than anything I could have dreamed up. Honestly, you might have to hide these pudding shots from yourself in order to not eat them all in one sitting. And make sure you hide them from your kids as well because they quite possibly could mistake them for regular chocolate pudding.
This recipe made a little under 25 pudding shots. If I made the portions a bit smaller I could’ve easily gotten all 25 gelatin shot cups filled. I will most definitely double the recipe the next time I make them because they were that AMAZING.
And if you’re making them for a party I would definitely double or even triple the recipe!
Ok, I think I’ve made you wait long enough for the recipe. So without further ado…
Chocolate and Cafe Tequila Pudding Shots
8 oz. Cool Whip (thawed), ½ cup Patrón XO Cafe, ½ cup Bailey’s Irish Cream, ½ cup milk, 3.9 oz. instant chocolate pudding
In a bowl, whisk together the chocolate pudding, milk, and Patrón XO Cafe. Make sure to really get in there to dissolve the pudding.
Next, add in your Bailey’s Irish Cream and continue whisking until everything is combined.
Gently fold in your thawed Cool Whip.
Grab your gelatin shot containers.
Using a large ice cream scoop, fill your containers leaving some room for when your shots solidify and expand.
Place the lids on top and put your pudding shots in the freezer. The shots will stay cold in the freezer until you’re ready to eat them. They will never freeze so I recommend just storing them in there until you use them.
Chocolate and Cafe Tequila Pudding Shots are addicting. All I’m saying is you’ve been warned. When you make them, think of me and post a picture! Or at least a comment below to let me know what you thought. Happy Tequila Thursday and Happy Birthday to me.
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- 8 oz. Cool Whip (thawed), ½ cup Patrón XO Cafe, ½ cup Bailey’s Irish Cream, ½ cup milk, 3.9 oz. instant chocolate pudding
- In a bowl, whisk together the chocolate pudding, milk, and Patrón XO Cafe. Make sure to really get in there to dissolve the pudding.
- Next, add in your Bailey’s Irish Cream and continue whisking until everything is combined.
- Gently fold in your thawed Cool Whip.
- Grab your gelatin shot containers.
- Using a large ice cream scoop, fill your containers leaving some room for when your shots solidify and expand.
- Place the lids on top and put your pudding shots in the freezer. The shots will stay cold in the freezer until you’re ready to eat them. They will never freeze so I recommend just storing them in there until you use them.
Tequila Thursday Cocktails
Want to remember this? Post these Chocolate and Cafe Tequila Pudding Shots to your favorite Pinterest board!