¾ cup whole or 2 percent milk, soy or almond milk will not work for this recipe
¾ cup spiced rum
8 oz tub Cool Whip
2 tsp instant coffee
chocolate whip cream to garnish, I used the one from the aerosol can
chocolate cake sprinkles to garnish
In a medium bowl add the milk, liquor, instant coffee and instant pudding mix. Whisk until combined. Add Cool Whip to the pudding mixture a little at a time. Whisk until combined. Spoon the pudding mixture into disposable shot glasses. Place in freezer for at least 2 hours. Top with chocolate whipped cream and sprinkles.