Pour the heavy cream into a mixing bowl and whisk it gently for a few seconds to loosen it. You’re not trying to whip it here — just soften the texture so it blends smoothly with the other ingredients. This step helps prevent lumps and keeps the final pudding silky rather than dense.

Slowly add the Kahlua and Baileys to the bowl while whisking at a relaxed pace. Whisking slowly is important here, as it helps the alcohol blend evenly into the cream without causing separation. Continue whisking until the mixture looks uniform in color and consistency.

Sprinkle in the powdered sweetener, vanilla extract, and pudding thickener. Whisk steadily until everything is fully incorporated and the mixture begins to thicken. The texture should become smooth, glossy, and spoonable — thick enough to hold its shape, but still creamy and fluid.

Once the pudding reaches the right consistency, divide it evenly between small cups or shot glasses. Using a spoon or small ladle helps keep portions consistent. Gently tap each cup on the counter to release any trapped air bubbles and smooth the surface if needed.

Place the filled cups in the refrigerator and allow them to chill until fully set. This resting time lets the pudding firm up and the flavors deepen. Once chilled, serve straight from the fridge for the best texture and a cool, creamy finish.