Banana Pudding Cocktail

After dinner, I’m not always in the mood for a full slice of cake, but I still want something sweet. That’s exactly when this Banana Pudding Cocktail hits the spot. The first time I made it, I was trying to recreate that classic banana pudding flavor from family gatherings, the kind with vanilla wafers tucked into every layer and a creamy finish that tastes like comfort.

This cocktail tastes like dessert, but it still drinks like a real cocktail. RumChata brings creamy cinnamon warmth, vanilla infused rum gives it depth, and white chocolate liqueur makes the whole thing taste smooth and rich. I love this because it feels playful and nostalgic, and the crushed wafer rim makes it look like you ordered it at a nice bar.

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Why You’ll Love This

This drink is the definition of dessert in a glass, but it’s not just sweet for the sake of being sweet. The vanilla wafer flavor, creamy liqueurs, and banana note work together so each sip feels balanced and smooth. It also has a fun presentation that makes it feel like a special occasion cocktail.

• It tastes like banana pudding with a cocktail twist
• The crushed wafer rim adds texture and flavor in every sip
• RumChata keeps it creamy without needing heavy cream
• It’s a crowd pleaser for dessert lovers
• It photographs beautifully for social shares
• You can adjust sweetness and banana flavor easily

Once you make it, you’ll probably keep vanilla wafers in your pantry for round two. It’s one of those cocktails that feels like a treat but still fits into a party lineup.

Ingredients

This cocktail works because it builds the banana pudding flavor in layers. RumChata and white chocolate liqueur create the creamy base, while vanilla rum and banana liqueur bring the signature flavor. Vanilla wafers do double duty by adding aroma and that classic pudding vibe.

• 1.5 ounces rumchata
• 1 ounce vanilla infused rum
• 1 ounce white chocolate liqueur
• ½ ounce banana liqueur
• ½ ounce simple syrup
• 5 vanilla wafers
• Whipped cream
• Banana slice
• Agave syrup for rimming the glass
• Crushed vanilla wafers for rimming the glass

Use fresh vanilla wafers if possible because stale cookies can taste dusty and dull. If your banana liqueur is very strong, keep it at the listed amount so it doesn’t take over. For the banana slice, cut it right before serving so it looks fresh and doesn’t brown.

Suggested Liquor Brands and Substitutions

Dessert cocktails can swing too sweet if the bottles are overly sugary, so picking smooth brands matters. You want vanilla notes that taste warm, not artificial. If you can’t find vanilla infused rum, it’s easy to create a similar effect with a simple swap.

• RumChata as written for a creamy cinnamon base that blends easily
• Malibu Vanilla or Bacardi Vanilla for vanilla infused rum style flavor
• Captain Morgan Sliced Apple is not a match here, so stick to vanilla or plain rum
• Godiva White Chocolate Liqueur for a rich chocolate note
• Mozart White Chocolate for a softer, creamier white chocolate flavor
• Banana liqueur such as Giffard Banane du Brésil for a deeper banana taste

If you do not have vanilla rum, use white rum and add 1/4 teaspoon vanilla extract to the shaker. If you do not have white chocolate liqueur, you can use Irish cream, though the flavor will shift more toward coffee and cocoa.

Equipment and Glassware

This recipe looks fancy, but the tools are simple. A shaker helps blend the cookies into the liquid smoothly and chills everything quickly. A rocks glass or short tumbler works best because it gives you room for ice, whipped cream, and garnish.

• Cocktail Shaker
• Muddler
• Measuring Jigger
• Strainer
• Rocks Glass

Chilling the glass is worth it because it keeps the drink colder and helps the rim stay crisp. If you want a more dessert style look, a stemless wine glass can also work, but keep it well chilled.

How to Make It

This cocktail comes together fast once your glass is prepped. The rim is the first step and it makes a big impact, so take a moment to coat it neatly. After that, it’s muddle, shake, strain, and top with whipped cream.

1. Brush the rim of your serving glass with agave syrup, then dip it into crushed vanilla wafers to coat evenly. Place the glass in the freezer to chill for a few minutes.
2. In a cocktail shaker, add 2 vanilla wafers, RumChata, and white chocolate liqueur. Muddle until the wafers break down and the mixture looks well combined.
3. Add vanilla infused rum, banana liqueur, and simple syrup, then fill the shaker with ice.
4. Shake vigorously for about 12 to 15 seconds until very cold and blended.
5. Remove the prepared glass from the freezer and fill it with fresh ice. Strain the mixture into the glass, using a fine strainer if you want it extra smooth.
6. Top with whipped cream, then garnish with a banana slice and a sprinkle of crushed wafers.

A common tweak is adjusting the cookie texture. If you want a smoother drink, strain twice and muddle the wafers very thoroughly. If you like texture, strain once and let a little cookie flavor stay in the glass.

Pro Tips

Dessert cocktails are all about texture and balance. A few small choices can make the difference between a drink that feels rich and smooth, and one that tastes overly sweet or grainy. These tips help keep your Banana Pudding Cocktail tasting clean and looking great.

• Chill the glass so the drink stays cold and the rim holds up
• Crush wafers finely for a smoother rim that doesn’t fall off
• Muddle the wafers well so the flavor blends evenly
• Double strain for a smoother sip if you don’t want cookie bits
• Use fresh ice in the serving glass so the drink doesn’t taste watered down
• Add banana liqueur carefully because it can overpower fast
• Top with whipped cream right before serving so it looks fresh
• Serve immediately because the rim softens over time

Once you’ve made it once, try adjusting the banana level and sweetness to match your taste. This cocktail is forgiving as long as you change things in small steps.

Variations

This drink is a great base for experimenting because the dessert flavors are flexible. You can change the rum, switch the cookie, or add a new layer of flavor without losing the banana pudding vibe. These variations are fun when you want something similar but not identical.

• Add a small splash of cold brew for a banana pudding coffee twist
• Swap vanilla wafers for graham crackers for a pie like flavor
• Use caramel syrup instead of simple syrup for a richer finish
• Replace banana liqueur with banana purée for a fresher fruit note
• Make it alcohol free with cream soda, banana syrup, and a splash of vanilla extract

If you want a frozen version, blend the base with a cup of ice. Keep the rim and whipped cream because they make the drink feel complete.

When to Serve and Pairings

This cocktail fits moments when dessert is part of the plan. It’s perfect for holidays, birthdays, dinner parties, or any get together where sweet cocktails make sense. I also like it as a fun nightcap when you want something cozy and comforting.

• Serve after dinner as a dessert cocktail
• Great for holiday parties and game nights
• Pair with simple cookies or chocolate desserts
• Works well with salty snacks like pretzels to balance sweetness
• Serve alongside a lighter cocktail option for guests who want choices

If you’re building a dessert drink lineup, pair this with a chocolate martini and a fruity spritz. That mix keeps the menu interesting and gives guests a range of flavors.

Storage and Serving Notes

This cocktail is best served fresh because it contains muddled cookies and a creamy base. Once it sits, the texture changes and the rim can soften. If you are hosting, you can prep parts ahead to speed things up without sacrificing quality.

Crush the wafers and set up your rim station before guests arrive. You can also pre mix the spirits in a small bottle and keep it cold, then muddle the wafers and shake per drink. Garnish and whipped cream should always be added right before serving for the best look.

FAQs

Dessert cocktails usually bring up questions about sweetness, texture, and substitutions. This drink is straightforward, but the cookie step is new for some people. These answers help you get a great result without guessing.

Can I make this without banana liqueur?
Yes, you can use a small amount of banana syrup or a bit of mashed banana instead. The flavor will be softer, so taste and adjust.

Will the drink be gritty because of the cookies?
It can be if the wafers are not muddled well. Double straining helps make it smooth.

What can I use instead of agave syrup for the rim?
Honey or simple syrup works well. Use a thin layer so the rim looks neat and does not drip.

Can I make it stronger?
Yes, add an extra 1/2 oz of vanilla rum and keep everything else the same. Be careful not to reduce the creamy elements too much or it will lose the pudding vibe.

Can I batch this cocktail?
You can batch the liquid ingredients, but muddle cookies and shake per drink. That keeps the texture and flavor fresh.

More Cocktails to Try

If you liked this Banana Pudding Cocktail, you’ll probably enjoy other creamy dessert style cocktails. These drinks are great for after dinner, celebrations, or anytime you want something sweet. They also help readers keep browsing if they want similar ideas.

• Bailey’s Chocolate Martini: creamy chocolate dessert cocktail with a smooth finish
• Mocha White Russian: classic creamy drink with a coffee note
• Salted Caramel Mudslide: chocolate and coffee flavors with a richer style
• Coconut Cocoa Rum Bomb: creamy coconut drink that feels tropical
• Raspberry Rosé Float: a bubbly dessert drink with sorbet and sparkle