I will make sure to tell you that many of the Soy, Rice, and other types of milk will probably not work if using the instant pudding- as the pudding won't set correctly due to the difference in composition. Because of the amount of liquor, it's key to use the 2% or whole milk, in addition to the cool whip to stabilize, and thicken the pudding mixture- which also gives these their silky and creamy texture. I recommend making these the morning of your event, or even the night before. Depending on your social event, these could be served in regular, (or tall), shot glasses, or in purchased 2oz. portion cups, (as pictured). Also, they have the cutest "tiny" appetizer spoons available in many restaurant supply stores, (like GFS), that would be perfect for your guests to enjoy these with. So incredibly fabulous!!
Yields: About 30- 2 oz. shots
1- 5.5oz. box of Vanilla Instant Pudding (the large box)
1 t. instant Espresso powder (made into a paste with about 1/2 t. very hot tap water)
8 oz. of cold milk (2% or whole milk)
8oz. of coffee liqueur (Kahlua, Aztec, Chappala, etc.)
1- 8oz. container of Regular Cool Whip
1 pint of heavy cream or an additional container of cool whip
1/4 cup of Caramel sauce/ topping
30- 2 oz. shot glasses or plastic portion cups
1) In a small bowl or cup, mix the espresso powder and hot water together until a thin paste forms, or powder is dissolved.
2) In a mixing medium bowl, whisk together the pudding mix, espresso concentrate, milk, and coffee liqueur, until the mixture looks like a "thin set". (The pudding will not be able to thicken at this state due to the alcohol content.)
Gently fold in the cool whip, by adding in 3 stages. When the cool whip is incorporated, fill the glasses or cups about 2/3 of the way with the pudding mixture. (You can use a small cookie scoop, pastry bag, etc.)
****Because I used portion cups for mine, I lined sheet trays ahead of time with the cups to make the process go faster! It also helps for the glasses/ cups to be placed on a flat surface for level portioning.
3) To finish: Using a hand mixer/ Kitchen Aid mixer, etc. whip up the heavy cream adding about 2T. of sugar after the cream begins to get frothy. Towards the end of whipping, add about 1/2 t. of vanilla extract.
Using Cool Whip or another purchased topping, spoon some of the cream into a pastry bag fitted with a large star tip. Pipe a small rosette on top of each glass/ cup. Using another pastry bag or parchment triangle, fill with some caramel sauce, only snip a small opening at the base, and drizzle over the cream in a "cross-hatch" pattern.
4) Place the pudding shots in the refrigerator or freezer to keep chilled until ready to serve!!
***Note: If setting these out at a party for your guests to help themselves, make sure to freeze them so that they stay chilled longer. ***You shouldn't leave them out at room temp. for more than an hour. (If they even last that long!!)