Bourbon Holiday Nog Pudding Cups

For a Jew, I have a surprising amount of amazing Christmas memories. One of which inspired this recipe. Let me take you back to my fourteen-year-old self. Picture it, I'm the only kid at a Christmas party, tucked away in a random guest room with everyone's coats playing with Microsoft Paint (am I dating myself, yet?).

Here's the part to note. On the other side of the door, was what I can only describe as a massive cauldron of boozy nog. I can't recall at what point in the night that the nog filled guests each independently came up with the genius idea of sneaking me snifter sized cups of nog but I surely called none of them out on it—it tasted like candy! Self-discovery moment, I love nog!

Combining this memory with my childhood chocoholic self and the delicious Silk Nog in my fridge, I came up with these perfect holiday cups. I love to have dinner parties, and these are such the perfect dessert for them.

PS. Use up all of your Silk Nog cartons these holidays! Get more recipes and coupons on the Silk Nog Holidays Site.

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PREP TIME: 2 minutes

COOK TIME: 20 minutes


TOTAL TIME: 52 minutes


6 Cup


Milk Chocolate Chips (11.5 oz bag)

Silk Nog Original (2 cups)

Cornstarch (2 1/2 tbsp)

Bourbon (1/2 oz. I used Buffalo Trace)

Banana (1, thinly sliced)

White Sugar (3 tsp)


Silicone Cupcake Cups

Mini Rubber Spatula

Rubber Spatula

Saucepan With Lid

Mixing Bowl (Roughly The Same Size As Your Saucepan)



Chef's Torch

Plate (Optional)

1. TO MAKE YOUR CHOCOLATE CUPS. fill your saucepan with water roughly 2 inches high.

Sit your mixing bowl in your saucepan and turn your heat to high—you are creating a sort of double boiler here.

Pour your chocolate into your mixing bowl.

Use your rubber spatula to consistently move your chocolate around until its melted, smooth and even.

Once melted, turn your heat down to low.

Holding a silicone cupcake cup in one hand, use your mini rubber spatula to scoop out some of your melted chocolate to coat the inner edges and base of your cupcake cup.

Refrigerate it till it's hardened—about 10 minutes.

For a seamless process, these cups are easier to manage if you put them on a plate to pull them in and out of your refrigerator.

Repeat this process for all of your cups.

Once hardened, apply a second coating of chocolate to each cup.

Refrigerate again until fully hardened—roughly another 10 minutes.


2. TO MAKE YOUR SILK NOG PUDDING. clean your saucepan so you can use it again for this step.

Combine your Silk Nog, bourbon and cornstarch in your saucepan.

Over high heat, while consistently whisking, bring your mixture to a boil.

Reduce heat to medium-low, cover your pot with its lid slightly tilted to let out a little air, and let simmer for 5 minutes.

This will reduce and thicken your pudding.

Use your tablespoon to fill your cups with your Silk Nog pudding leaving a tiny bit of room at the top—this is where your banana slices will sit.

Refrigerate for 10 minutes.


3. THESE CUPS ARE BANANAS. remove your silicone cupcake cups from your chocolate cups.

In a spiraling pattern, lay 5-6 banana slices on the top of your Silk Nog pudding in your chocolate cup.

Evenly sprinkle half a tsp of your sugar over your bananas.

Use your torch to harden and brown your sugar.

Serve away!