Line 19 plastic shot cups up either on a cookie sheet, something moveable, or just your countertop (however you want to do it, the pan just makes it easier to transfer to the fridge).

Add the pudding mix, rum, eggnog, milk, and 1 teaspoon of nutmeg to a large mixing bowl and use a hand mixer to beat it until it’s thick.

Add the whipped cream and fold it in with a rubber spatula until no white streaks appear.

Fill each shot cup about ¾ of the way full.

You can either serve right away or chill the pudding shots for 1 hour in order for them to be colder. Do not garnish until you’re ready to serve. If you’re storing them to chill first, place their lids on.

If garnishing, add a dollop of cool whip, sprinkle with a bit of ground nutmeg, and stick a whole star anise on the edge of the dollop. I used a frosting bag and an Ateco 824 frosting tip to make the cool whip dollops. Enjoy!