Take classic chocolate pudding to the next level with this Boozy RumChata Chocolate Pudding! Made with RumChata, chocolate liqueur, and whipped topping, this easy RumChata pudding is creamy, chocolatey, and ready in just 5 minutes!
This recipe started when my daughter found two boxes of instant pudding in our pantry and made one for her and her brothers. With one box left, I decided the adults needed their own boozy pudding!
I combined the chocolate pudding mix with RumChata, chocolate liqueur, and milk, then folded in whipped topping. The result is creamy and more mousse-like than traditional pudding. For a thicker texture or less alcohol flavor, simply reduce the RumChata and add more milk.
Serve in individual dessert cups with whipped topping and sprinkles, or use smaller shot cups to make RumChata chocolate pudding shots for parties and get-togethers. If you love easy desserts made with chocolate pudding, be sure to try my Chocolate Chip Cookie Pudding Cake next!
Quick Look: RumChata Pudding
- Total Time: Just 5 minutes to prepare.
- Taste: Creamy and chocolatey with cinnamon and vanilla flavor from the RumChata.
- Texture: Light and mousse-like rather than a thick, traditional pudding.
- Key Ingredients: Chocolate pudding mix, RumChata, chocolate liqueur, milk, and whipped topping.
- Serving: Makes 6 dessert-size servings, or portion into smaller shot cups for RumChata pudding shots.
Add me as a trusted Google source.Ingredient Notes
See printable recipe card below for exact ingredients and full step by step directions.
- Instant Chocolate Pudding Mix: Be sure to use instant pudding mix, not cook-and-serve.
- RumChata: A cream liqueur that adds cinnamon and vanilla flavor and, of course, the boozy kick!
- Chocolate Liqueur: Adds extra chocolate flavor to the pudding.
- Milk: Helps the pudding mix thicken while balancing the alcohol.
- Whipped Topping: Folded into the pudding mixture to give it that light, mousse-like texture.
Have extra chocolate pudding mix in the pantry? My S'mores Trifle is another easy dessert that combines chocolate pudding and whipped topping.
How to Make RumChata Pudding
Step 1. Add the instant chocolate pudding mix to a mixing bowl and pour in the RumChata.
Step 2. Pour in the milk.
Step 3. Pour in the chocolate liqueur.
Step 4. Whisk until smooth and fully combined.
Step 5. Fold in the whipped topping and gently stir until fully combined.
Step 6. Scoop the RumChata pudding into individual glass dishes and top with additional whipped topping and sprinkles if desired. Enjoy!
How to Make RumChata Pudding Shots
To turn this recipe into RumChata pudding shots, prepare the chocolate pudding mixture as directed, then spoon or pipe it into small plastic shot cups instead of dessert dishes. Chill until ready to serve, then top each pudding shot with whipped topping and sprinkles. Keep refrigerated until serving and don't forget the spoons! For another chocolate dessert that's great for parties and gatherings, my Oreo Chocolate Brownie Trifle is always a fun option.
Tips for Success
- Whisk until smooth: Make sure the pudding mix, RumChata, milk, and chocolate liqueur are completely combined before adding the whipped topping.
- Fold, don’t whisk: Gently fold in the whipped topping to keep the pudding light and mousse-like.
- Adjust to your taste: If the RumChata flavor is stronger than you prefer, use less and replace it with additional milk.
- Make ahead: Prepare the pudding ahead of time and keep it chilled until you’re ready to serve.
Storage
Store leftover RumChata pudding covered in the refrigerator for up to 3 days. If making pudding shots ahead of time, cover the shot cups and keep refrigerated, then add whipped topping and sprinkles just before serving. If you're looking for another chilled chocolate pudding dessert, my Oreo Dirt Cake is another reader favorite.
RumChata Pudding FAQs
Too much alcohol can keep the pudding from thickening properly. Be sure to follow the recipe measurements, and if you prefer a firmer consistency, reduce some of the alcohol and replace it with milk.
You can freeze them, but the texture will be different once frozen and thawed. For the creamy, mousse-like texture of this recipe, I recommend keeping them refrigerated and serving them chilled instead.
More RumChata Recipes to Try
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Boozy RumChata Chocolate Pudding
Equipment
Ingredients
- 1 (5.9-ounce) box instant chocolate pudding mix
- 1 ½ cups RumChata
- 1 cup milk
- ½ cup chocolate liqueur
- 8 oz whipped topping
Instructions
- Add the instant chocolate pudding mix, RumChata, milk, and chocolate liqueur to a mixing bowl. Whisk until smooth and fully combined.
- Gently fold in the whipped topping until combined.
- Scoop the RumChata pudding into individual serving dishes and chill until ready to serve.
- Top with additional whipped topping and sprinkles, if desired. Enjoy!
Notes
- For a thicker pudding consistency or less alcohol flavor, reduce the RumChata and replace it with additional milk.
- To make RumChata pudding shots, spoon or pipe the mixture into small shot cups and refrigerate until ready to serve.
- Store leftovers covered in the refrigerator for up to 3 days.
Katie says
Was good but very strong. I think I’ll cut the rum chat down next time.
Kristin says
Glad you enjoyed! Definitely cut back on the RumChata until your desired taste!
Malcolm McKay says
where can I get RonChata? and what percent alcohol is it?
Kristin says
You can find this at any liquor store. It is also at Sam’s and Costco if you are a member there! It is 13.75% alcohol