Bourbon Mint Julep Pudding Shots

Here is my favorite mint julep pudding shots recipe, with creamy vanilla pudding, bourbon, peppermint schnapps, and fluffy whipped topping, all garnished with fresh mint leaves.

These boozy little treats are my go-to for Derby Day parties and summer get-togethers. They’re super easy to make ahead, and guests always come back for seconds. Who doesn’t love dessert that comes in its own little cup?

What Kind of Bourbon Should I Use?

For pudding shots, you don’t need to break the bank on top-shelf bourbon since the flavor will be mixed with other ingredients. A mid-range bourbon in the $20-30 range works perfectly fine and will give you that classic whiskey taste without wasting your expensive bottle. If you’re a bourbon purist, go ahead and use your favorite, but honestly, most people won’t be able to tell the difference once it’s mixed with the pudding and peppermint schnapps. Just avoid anything that tastes too harsh on its own, since that flavor will still come through in the final product.

Options for Substitutions

These pudding shots are pretty straightforward, but here are some swaps you can make if needed:

• Bourbon: Any whiskey will work here – try rye whiskey or even Tennessee whiskey if that’s what you have. For a non-alcoholic version, use 3 oz of strong brewed tea with a splash of vanilla extract.
• Peppermint schnapps: If you don’t have peppermint schnapps, you can use crème de menthe (use a bit less as it’s sweeter) or substitute with 1 oz vodka plus ½ teaspoon peppermint extract.
• Cool Whip: Fresh whipped cream works great as a substitute. Just whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
• Milk: Whole milk gives the creamiest texture, but 2% or even almond milk will work. Just know that lower fat options might result in a slightly thinner consistency.
• Fresh mint leaves: While fresh mint really makes these special, you can use ¼ teaspoon of mint extract mixed into the pudding if you can’t find fresh leaves. Just skip the muddling step.
• Vanilla pudding mix: Don’t substitute this – instant vanilla pudding is what gives these shots their structure and creamy base.

Watch Out for These Mistakes While Making

The biggest mistake people make with pudding shots is using warm or room temperature milk, which prevents the pudding from setting properly and leaves you with a runny mess – always use cold milk straight from the fridge and consider chilling your mixing bowl beforehand for even better results.

Another common error is adding too much alcohol, thinking it will make the shots stronger, but this throws off the pudding’s ability to thicken and you’ll end up with liquid instead of that perfect creamy texture (stick to the 4.5 oz total).

Don’t skip the full 2-hour chilling time in the refrigerator, as pudding shots need this time to firm up completely, and if you’re making them ahead, avoid freezing them since this changes the texture and makes them icy rather than smooth.

For the best presentation, wait to add the Cool Whip and mint garnish until right before serving, otherwise the whipped topping can get watery and the mint leaves will wilt.

What to Serve With Mint Julep Pudding Shots?

These boozy pudding shots are perfect for Derby Day parties or any summer gathering, and they pair really well with other finger foods and appetizers. I like setting them out alongside cheese and crackers, fresh fruit skewers, or some simple bruschetta so guests can munch between shots. If you’re going full Kentucky Derby theme, consider serving them with mini hot brown sandwiches, pimento cheese spread with crackers, or some bourbon balls for dessert. Since these are sweet and minty, they also work great as a palate cleanser between savory bites at a cocktail party.

Storage Instructions

Refrigerate: These pudding shots need to stay cold, so keep them in the fridge until you’re ready to serve. They’ll stay fresh for up to 3 days when covered with plastic wrap or stored in an airtight container. The fresh mint garnish is best added right before serving, so hold off on that until party time.

Make Ahead: This is actually a great make-ahead dessert for parties! You can prepare the pudding shots up to 2 days in advance and keep them chilled in the fridge. Just wait to add the Cool Whip topping and fresh mint leaves until about an hour before your guests arrive so everything looks fresh and pretty.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 6-8 g
• Fat: 10-14 g
• Carbohydrates: 60-75 g

Ingredients

• 3.9 oz vanilla instant pudding mix
• 1.25 cups cold whole milk
• 3.5 oz bourbon
• 1.5 oz peppermint schnapps
• 6 oz whipped topping (thawed)
• 2 drops green food coloring (optional)
• 15 fresh mint leaves

Step 1: Prepare the Pudding Base

• 3.9 oz vanilla instant pudding mix
• 1.25 cups cold whole milk
• 3.5 oz bourbon
• 1.5 oz peppermint schnapps
• 2 drops green food coloring

In a medium bowl, whisk together the vanilla instant pudding mix and cold whole milk until smooth and fully incorporated, about 1-2 minutes.

The pudding will begin to thicken as you whisk.

Add the bourbon and peppermint schnapps, stirring gently to combine.

If using green food coloring, add it now and stir until you achieve an even color throughout.

Let the mixture sit for 5 minutes to allow the pudding to fully set and the flavors to meld.

Step 2: Fold in Whipped Topping

• pudding mixture from Step 1
• 6 oz whipped topping

Using a rubber spatula, gently fold the thawed whipped topping into the pudding mixture in two additions until just combined.

I like to fold rather than stir here because it keeps the mixture light and airy—vigorous stirring deflates the whipped topping and makes the final shots denser than they should be.

Be gentle and stop folding as soon as no white streaks remain.

Step 3: Fill and Chill the Shots

• pudding mixture from Step 2

Divide the pudding mixture evenly among 15 small cups, shot glasses, or portion cups, filling each about three-quarters full to leave room for the garnish.

Transfer the filled cups to the refrigerator and chill for at least 2 hours until fully set and cold.

Step 4: Garnish and Serve

• whipped topping
• 15 fresh mint leaves

Just before serving, top each shot with a small dollop of additional whipped topping and crown each with a fresh mint leaf.

I like to gently slap the mint leaf between my palms first to release its oils and enhance that fresh mint aroma—it makes a real difference in the sensory experience.

Serve immediately and enjoy chilled.