Are you ready for a sweet and spicy adventure? Look no further! Mexico’s rich culinary heritage has given us a treasure trove of deliciously bold desserts that will tantalize your taste buds. From classic treats like churros and tres leches cake to innovative creations like chocolate chili truffles and pumpkin empanadas, these 20 spicy Mexican dessert recipes are sure to satisfy your sweet tooth.
Whether you’re a fan of spicy heat or prefer milder flavors, this collection has something for everyone. So why settle for the same old boring desserts when you can indulge in a fiesta of flavors with these mouth-watering treats? Let’s get started and dive into the world of spicy Mexican desserts!
Chocolate Chili Truffles
These bite-sized treats combine the warmth of chili peppers with the richness of dark chocolate, creating a unique and addictive flavor experience. Perfect for a sweet and spicy indulgence.
Ingredients:
– 1 cup rolled oats
– 1/2 cup confectioners’ sugar
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon cayenne pepper (or more to taste)
– 1 cup semisweet chocolate chips
– 1 tablespoon chili flakes
Instructions:
1. In a medium bowl, mix together oats, confectioners’ sugar, and cinnamon.
2. Add softened butter and vanilla extract; mix until well combined.
3. Stir in cayenne pepper (or to taste).
4. Melt chocolate chips in a double boiler or microwave-safe bowl; stir until smooth.
5. Roll tablespoon-sized balls of the oat mixture into the melted chocolate, using a fork to coat evenly.
6. Sprinkle with chili flakes and refrigerate for at least 30 minutes to set.
Cooking Time: None (no cooking required)
Yield: Approximately 20-25 truffles
Cinnamon Sugar Churros
Satisfy your sweet tooth with these crispy and tender churros coated in a sweet cinnamon sugar mixture. Perfect for a quick dessert or snack, these churros are sure to become a favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 cup whole milk
– Vegetable oil for frying
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Mixture:
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions:
1. In a medium saucepan, combine flour, salt, and yeast.
2. Gradually add milk while whisking until smooth batter forms.
3. Heat the oil in a deep frying pan to 375°F (190°C).
4. Pipe the dough into long strips, about 6 inches long.
5. Fry for 2-3 minutes or until golden brown, flipping halfway.
6. Drain on paper towels and toss with cinnamon sugar mixture while still warm.
Cooking Time: 10-12 minutes
Mexican Hot Chocolate Cake
Warm up to a rich and decadent dessert with this Mexican Hot Chocolate Cake, infused with the bold flavors of chocolate and spices.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cayenne pepper (optional)
– 1/2 cup Mexican hot chocolate mix (or substitute with a combination of equal parts Dutch-process cocoa powder and instant coffee powder)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine sugar, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Stir in cinnamon, cayenne pepper (if using), and hot chocolate mix.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 30-35 minutes
Tres Leches Cake with Berries
This Tres Leches Cake is a twist on the classic Latin American dessert, infused with sweet and tangy berries. The result is a moist and fluffy cake soaked in three types of milk (evaporated milk, condensed milk, and heavy cream), topped with a layer of fresh berries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup whole milk
– 1 cup evaporated milk
– 1 cup heavy cream
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time, then stir in milk, evaporated milk, and heavy cream.
5. Pour batter into prepared baking dish and bake for 25-30 minutes or until golden brown.
6. Allow cake to cool slightly before topping with mixed berries.
7. Drizzle with confectioners’ sugar and serve.
Cooking Time: 25-30 minutes
Spicy Mango Paletas
Beat the heat with these creamy and spicy paletas, infused with the sweetness of mango and a kick of cayenne pepper. Perfect for hot summer days or anytime you need a pick-me-up!
Ingredients:
– 2 ripe mangos, diced
– 1 cup heavy cream
– 1/4 cup condensed milk
– 1 tablespoon honey
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon vanilla extract
– Paleta molds or small cups
Instructions:
1. In a blender or food processor, puree the mango until smooth.
2. In a medium bowl, whisk together the heavy cream, condensed milk, honey, and cayenne pepper until well combined.
3. Stir in the mango puree and vanilla extract until fully incorporated.
4. Pour the mixture into paleta molds or small cups.
5. Freeze for at least 4 hours or overnight.
6. Serve chilled and enjoy!
Cooking Time: 4 hours (or overnight)
Cajeta Flan
Elevate your dessert game with this creamy and sweet Cajeta Flan, infused with the rich flavors of Mexico.
Ingredients:
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/4 cup cajeta (caramel sauce)
– 4 large egg yolks
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together sugar, heavy cream, whole milk, and salt until dissolved.
3. Add vanilla extract and whisk well.
4. In a separate bowl, whisk egg yolks until smooth.
5. Gradually pour the sugar mixture into the egg yolks, whisking constantly to prevent scrambling.
6. Pour the mixture into 4 (1/2 cup) ramekins or small baking dishes.
7. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature.
9. Cover and refrigerate for at least 2 hours or overnight.
10. Just before serving, drizzle cajeta over the flan.
Cooking Time: 25-30 minutes
Mexican Wedding Cookies
These buttery cookies are a staple of Mexican celebrations, with a crunchy exterior giving way to a soft and tender center.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually mix in the flour mixture until just combined.
5. If using pecans, fold them into the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-15 minutes or until lightly golden.
Cooking Time: 12-15 minutes
Pineapple Tamales
These sweet tamales are filled with the tropical flavor of pineapple and wrapped in a soft, homemade masa. Perfect for a unique dessert or snack.
Ingredients:
– 2 cups pineapple chunks
– 1 cup masa harina (corn flour)
– 1/4 cup vegetable shortening
– 1/2 cup chicken broth
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 8-10 corn husks
– Cane sugar, for serving
Instructions:
1. Soak the corn husks in water for at least 30 minutes.
2. In a large mixing bowl, combine the pineapple chunks and 1 tablespoon of cane sugar.
3. In a separate bowl, mix together the masa harina, shortening, chicken broth, salt, and baking powder until well combined.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Lay a corn husk flat on a work surface. Place about 1 tablespoon of the pineapple mixture in the center of the husk.
6. Fold the sides of the husk over the filling, then roll it up tightly.
7. Repeat with remaining ingredients and tamales.
8. Steam the tamales for 45-50 minutes or cook them in a pressure cooker for 20-25 minutes.
Cooking Time: 45-50 minutes
Churro Ice Cream Sandwiches
A sweet twist on traditional ice cream sandwiches, these Churro Ice Cream Sandwiches combine crispy churro cookies with creamy ice cream and a drizzle of caramel sauce.
Ingredients:
– 1 package of churro cookie mix
– 2 cups of heavy cream
– 1 teaspoon of vanilla extract
– 1 pint of your favorite ice cream flavor
– Caramel sauce (homemade or store-bought)
– Whipped cream and sprinkles (optional)
Instructions:
1. Preheat oven to 375°F. Prepare the churro cookie mix according to package instructions.
2. Bake the cookies for 10-12 minutes, or until crispy and golden brown.
3. Allow the cookies to cool completely.
4. Scoop your favorite ice cream flavor into balls, about 1-inch in diameter.
5. Place a scoop of ice cream between two cooled churro cookies to form a sandwich.
6. Drizzle caramel sauce over the top of each sandwich.
7. If desired, top with whipped cream and sprinkles.
Cooking Time: 10-12 minutes (for baking the cookies)
Enjoy your delicious Churro Ice Cream Sandwiches!
Horchata Rice Pudding
This unique dessert combines the comforting warmth of traditional rice pudding with the exotic flavors of horchata, a sweet and creamy Mexican drink. Perfect for warm weather or any occasion when you want to add some tropical flair to your menu.
Ingredients:
– 1 cup uncooked white rice
– 3 cups water
– 1/4 cup horchata mix (or homemade horchata recipe)
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon unsalted butter
– Cinnamon sticks or ground cinnamon for garnish
Instructions:
1. Rinse the rice and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low and simmer for 18-20 minutes, or until the rice is tender.
2. In a separate bowl, whisk together sugar, salt, and horchata mix (or homemade horchata).
3. Add the sugar mixture, heavy cream, and butter to the cooked rice. Whisk until smooth.
4. Simmer the pudding over low heat for an additional 5-7 minutes, or until heated through.
5. Serve warm, garnished with cinnamon sticks or ground cinnamon.
Cooking Time: 25-30 minutes
Mexican Chocolate Crème Brûlée
Elevate your dessert game with this rich and decadent Mexican-inspired crème brûlée, infused with the deep flavors of chocolate and spices.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground anise
– 1/4 cup Mexican dark chocolate chips (at least 70% cocoa)
– 1/4 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a medium saucepan, whisk together cream, sugar, and salt.
3. Add egg yolks one at a time, whisking until fully incorporated.
4. Stir in cinnamon, anise, and chocolate chips until melted and smooth.
5. Pour mixture into 6-8 ramekins or small baking dishes.
6. Bake for 25-30 minutes, or until edges are set and centers are slightly jiggly.
7. Remove from oven and stir in vanilla extract.
8. Let cool to room temperature, then refrigerate for at least 2 hours or overnight.
9. Just before serving, sprinkle a thin layer of sugar over the top of each ramekin.
10. Caramelize with a kitchen torch or under broiler until golden brown.
Cooking Time: 25-30 minutes
Pumpkin Empanadas
These Pumpkin Empanadas combine the warmth of fall with the flaky, buttery goodness of a pastry. Perfect for a dessert or snack, they’re sure to be a hit at any gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients (see below)
– Confectioners’ sugar, for dusting
Filling:
– 1 cup cooked, mashed pumpkin
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt. Add shortening and mix until crumbly.
3. Gradually add warm water, mixing until dough forms.
4. Divide dough into 8-10 equal pieces.
5. Roll out each piece into a thin circle.
6. Place a tablespoon of filling in the center of each circle.
7. Fold empanada in half and press edges together to seal.
8. Brush tops with melted butter and bake for 20-25 minutes, or until golden brown.
9. Dust with confectioners’ sugar and serve warm.
Cooking Time: 20-25 minutes
Coconut Cajeta Bars
Coconut Cajeta Bars: A Sweet and Creamy Treat
These rich and indulgent bars combine the creamy flavor of cajeta with the tropical taste of coconut, all wrapped up in a buttery crust. Perfect for satisfying your sweet tooth or as a unique dessert for special occasions.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup cajeta (or dulce de leche)
– 1 teaspoon vanilla extract
– 1 cup sweetened shredded coconut
Instructions:
1. Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper.
2. Mix crust ingredients; press into prepared baking dish.
3. Bake for 10-12 minutes or until lightly browned.
4. In a separate bowl, combine coconut milk, cajeta, and vanilla extract. Stir until smooth.
5. Pour coconut mixture over baked crust; top with sweetened shredded coconut.
6. Return to oven and bake for an additional 20-25 minutes or until filling is set.
7. Let cool completely before cutting into bars.
Cooking Time: 30-37 minutes
Champurrado (Mexican Hot Chocolate Pudding)
Champurrado, a traditional Mexican hot chocolate pudding, is a warm and comforting treat that combines rich chocolate with the bold flavors of spices and chilies. This recipe is a perfect blend of sweet and savory, making it a delightful dessert or snack.
Ingredients:
– 1 cup milk
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons all-purpose flour
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground anise
– 1/8 teaspoon ground cayenne pepper (optional)
– 2 tablespoons sugar
– 1/2 cup heavy cream
– 1/2 cup whole milk
– 2 ounces Mexican chocolate tablets, grated
Instructions:
1. In a medium saucepan, whisk together milk, cocoa powder, flour, cinnamon, anise, and cayenne pepper (if using).
2. Cook over medium heat, whisking constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5 minutes or until slightly thickened.
4. Remove from heat and stir in sugar, heavy cream, whole milk, and grated chocolate tablets until smooth.
5. Pour into individual serving cups or a large serving dish.
6. Refrigerate for at least 2 hours or until chilled.
Cooking Time: 10-12 minutes
Spiced Mexican Brownies
A twist on traditional brownies, these Spiced Mexican Brownies combine the richness of chocolate with the warmth of cinnamon and a hint of cayenne pepper. Perfect for those who like a little spice in their treats.
Ingredients:
– 1 and 1/2 sticks (6 tablespoons) unsalted butter, at room temperature
– 1 cup sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 2 large eggs
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. In a medium bowl, whisk together flour and salt. Set aside.
3. In a large bowl, combine butter, sugar, cocoa powder, cinnamon, and cayenne pepper. Beat until smooth.
4. Beat in eggs one at a time, followed by the flour mixture.
5. Stir in chocolate chips.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs attached.
Cooking Time: 25-30 minutes
Guava and Cheese Pastries
These flaky pastry pockets are filled with a tangy guava jam and melted cheese, making for the perfect sweet and savory treat. Perfect as a snack or dessert.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup guava jam
– 1/4 cup shredded mozzarella cheese
– 1 tablespoon unsalted butter, softened
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to about 1/8 inch thickness.
3. Spread guava jam evenly over the center of the pastry, leaving a 1-inch border around edges.
4. Sprinkle mozzarella cheese over the jam.
5. Fold the 1-inch borders up over the filling, pressing gently to seal.
6. Brush egg wash over the pastry and cut a few slits in top for steam release.
7. Bake for 20-25 minutes or until golden brown.
8. Dust with confectioners’ sugar (optional) before serving.
Cooking Time: 20-25 minutes
Mexican Fruit Cocktail with Chili Powder
Transform your ordinary fruit cocktail into a fiesta of flavors by adding a pinch of chili powder!
Ingredients:
– 1 cup mixed fruit (such as strawberries, pineapple, grapes, and kiwi)
– 1/2 cup juice (orange, apple, or grapefruit work well)
– 1 tablespoon lime juice
– 1 teaspoon honey
– 1/4 teaspoon chili powder
– Salt to taste
– Ice cubes (optional)
Instructions:
1. In a blender or large bowl, combine the mixed fruit and juice.
2. Add the lime juice, honey, and chili powder. Blend until smooth.
3. Taste and adjust seasoning as needed with salt.
4. Chill in the refrigerator for at least 30 minutes to allow flavors to meld together.
5. Serve over ice cubes, if desired.
Cooking Time: None! This recipe is quick and easy to prepare.
Almond Tequila Cake
This moist and flavorful cake combines the nutty taste of almonds with the smoothness of tequila, perfect for a special occasion or as a unique gift.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon almond extract
– 1/4 cup chopped almonds
– 1 ounce tequila (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, almond extract, and tequila (if using).
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in chopped almonds.
6. Pour batter into prepared pan and smooth top.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Sweet Corn Cake
This moist and flavorful cake is perfect for a summer brunch or a warm-weather dinner party. Sweet corn adds natural sweetness and a hint of corn flavor that complements the vanilla and spices beautifully.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup whole milk
– 2 large eggs
– 1 cup frozen corn kernels, thawed and drained
– 1 teaspoon pure vanilla extract
– Pinch of ground nutmeg
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and vanilla extract. Stir until smooth.
4. Add the corn kernels and stir to combine.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Pour batter into prepared baking dish.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Mexican Chocolate-Dipped Strawberries
Experience the unique fusion of sweet and spicy flavors with this Mexican-inspired dessert. Rich, velvety chocolate infused with the warmth of chili peppers pairs perfectly with fresh strawberries.
Ingredients:
– 12 large strawberries
– 1 cup Mexican chocolate chips (containing chili peppers)
– 1 tablespoon unsalted butter
– Optional: chopped pecans or shredded coconut for garnish
Instructions:
1. Melt the Mexican chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
2. In a separate bowl, melt the unsalted butter and dip each strawberry into the melted butter, coating them evenly.
3. Dip the butter-coated strawberries into the melted Mexican chocolate, allowing any excess to drip off.
4. Place the dipped strawberries on a parchment-lined baking sheet or a wire rack set over a piece of parchment paper.
5. Refrigerate for at least 30 minutes to allow the chocolate to set.
6. Garnish with chopped pecans or shredded coconut, if desired.
Cooking Time: None, as no cooking is required. Chill time: 30 minutes.
Summary
Get ready to ignite your taste buds with these 20 spicy Mexican dessert recipes! From classic treats like churros and tres leches cake, to innovative creations like chocolate chili truffles and spiced brownies, there’s something for everyone. Discover how bold flavors like cayenne pepper, chipotle peppers, and chili powder add a thrilling kick to traditional desserts like cakes, cookies, and pastries. Whether you’re a fan of sweet and spicy or just looking to mix things up in the kitchen, these irresistible recipes are sure to satisfy your cravings.
