Are you ready to spice up your dessert game? Look no further than the bold and delicious world of Mexican sweets! While traditional Mexican desserts like churros, empanadas, and flan are always a hit, we’re shaking things up by adding a dash of heat. That’s right – spicy Mexican desserts that will leave you wanting more.
From rich and creamy horchata ice cream to decadent cajeta-stuffed buñuelos, these 18 mouth-watering recipes combine the classic flavors of Mexico with a bold and spicy twist. Whether you’re a fan of sweet and spicy or rich and indulgent, there’s something for everyone on this list.
In this article, we’ll take you on a culinary journey through the streets of Mexico, where traditional desserts meet modern twists and bold flavors. Get ready to ignite your taste buds with these 18 spicy Mexican dessert recipes that will make your taste buds dance the salsa!
Chocolate Chili Truffles
These bite-sized treats combine the warmth of chili flakes with the richness of dark chocolate, perfect for satisfying your sweet and savory cravings.
Ingredients:
– 1 cup dark chocolate chips (at least 60% cocoa)
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon chili flakes
– Pinch of salt
– Confectioners’ sugar, for dusting
Instructions:
1. In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips.
2. Remove from heat and stir in the heavy cream, butter, vanilla extract, chili flakes, and salt until smooth.
3. Cover and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
4. Use a melon baller or spoon to form the mixture into small balls, about 1 inch in diameter.
5. Roll each truffle between your palms to shape and dust with confectioners’ sugar.
6. Refrigerate for an additional 30 minutes before serving.
Cooking Time: None required! Just chill and enjoy!
Cinnamon Sugar Churros
These classic Spanish treats are a perfect combination of crispy exterior and soft interior, coated in a sweet cinnamon sugar mixture. Perfect as a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole milk
– Vegetable oil for frying
– Confectioners’ sugar, for dusting (optional)
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Mixture:
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions:
1. Preheat the oil in a deep frying pan or a deep fryer to 375°F.
2. In a medium bowl, whisk together flour, sugar, salt, and cinnamon.
3. Gradually add milk and mix until a dough forms.
4. Pipe the dough through a star tip into long strips (about 6 inches).
5. Fry for 2-3 minutes on each side or until golden brown.
6. Drain excess oil on paper towels.
7. While still warm, toss churros in cinnamon sugar mixture.
8. Dust with confectioners’ sugar if desired.
Cooking Time: 10-12 minutes total
Mexican Hot Chocolate Cookies
Mexican Hot Chocolate Cookies: A Spicy Twist on a Classic Treat
These chewy cookies combine the warmth of Mexican hot chocolate with the crunch of pecans and the spice of cayenne pepper. Perfect for a sweet and spicy treat, these cookies are sure to become a new favorite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/2 cup chopped pecans
– 1-2 tsp cayenne pepper (depending on desired level of heat)
– 1 cup semisweet chocolate chips
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 soda, and salt.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in eggs one at a time, followed by vanilla extract.
5. Stir in flour mixture, pecans, cayenne pepper, and chocolate chips.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 10-12 minutes or until edges are set.
Tres Leches Cake with Berries
Tres Leches Cake with Berries Recipe
This moist and decadent Tres Leches Cake is elevated to a new level by adding sweet and tangy berries on top. Perfect for warm weather, this dessert is sure to be a hit at any gathering.
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
– 1 cup whole milk
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and line with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 25-30 minutes or until toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes.
8. Poke holes all over the cake with a skewer or fork.
9. Pour Tres Leches mixture (see below) evenly over the cake.
10. Top with mixed berries and dust with confectioners’ sugar, if desired.
Tres Leches Mixture:
– 1 cup whole milk
– 1/2 cup heavy cream
– 1/2 cup sweetened condensed milk
Combine all three ingredients in a bowl and whisk until smooth.
Spicy Mango Paletas
Beat the heat with these spicy mango paletas, a Mexican-inspired popsicle recipe that combines the sweetness of ripe mangos with the kick of jalapeño peppers.
Ingredients:
– 2 cups pureed mango
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
– 1/2 teaspoon vanilla extract
– 1-2 diced jalapeño peppers (depending on desired level of heat)
– Paleta molds or popsicle sticks
Instructions:
1. In a medium bowl, whisk together mango puree, sugar, and heavy cream until smooth.
2. Stir in vanilla extract and diced jalapeño peppers.
3. Pour the mixture into paleta molds or pour onto a parchment-lined baking sheet to freeze.
4. Freeze for at least 4 hours or overnight.
5. Unmold the popsicles and serve immediately.
Cooking Time: 4 hours (or overnight)
Pumpkin Empanadas with Cajeta
These flaky empanadas filled with pumpkin puree and topped with a drizzle of cajeta (caramel sauce made from goat’s milk) are a delightful fall treat. Perfect for a cozy evening or as a unique dessert to serve at your next gathering.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 cup pumpkin puree
– 1 egg, beaten
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Cajeta (store-bought or homemade) for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine flour, salt, and butter. Use a pastry blender or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. In a separate bowl, whisk together pumpkin puree, egg, sugar, cinnamon, and nutmeg.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms.
5. Roll out the dough to about 1/8 inch thickness. Cut into circles or squares, as desired.
6. Brush edges with water and fold in half to form empanadas. Press edges together to seal.
7. Bake for 15-20 minutes or until golden brown. Serve warm with cajeta drizzled on top.
Cooking Time: 15-20 minutes
Mexican Wedding Cookies
These crumbly, sweet, and nutty cookies are a staple at many Latin American celebrations. With just a few simple ingredients and steps, you can create these delicious treats for your next gathering.
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 1 teaspoon vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 cup chopped pecans or walnuts
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla extract.
3. Gradually add flour, mixing until just combined. Stir in nuts and salt.
4. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 15-20 minutes or until lightly golden.
6. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 15-20 minutes
Churro Cheesecake Bars
These creamy cheesecake bars are infused with the warm spices and caramel flavors of churros, creating a unique dessert that’s sure to impress.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/4 cup caramel sauce (such as dulce de leche)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F.
2. Mix crumbs and sugar in a bowl; add melted butter and stir until combined. Press into an 8-inch square baking dish.
3. Beat cream cheese until smooth; add granulated sugar, eggs, vanilla extract, cinnamon, and nutmeg; mix well.
4. Pour cheesecake mixture over crust.
5. Drizzle caramel sauce over cheesecake.
6. Bake for 35-40 minutes or until edges are set.
7. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Horchata Ice Cream
Transform the traditional Mexican drink into a unique and delicious ice cream flavor with this simple recipe. Rich and creamy, horchata ice cream is perfect for warm weather or as a sweet treat any time of the year.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup sugar
– 1/4 teaspoon cinnamon powder
– 1/4 teaspoon vanilla extract
– 1/2 cup horchata syrup (see note)
– Pinch of salt
Instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, cinnamon powder, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract. Let it cool to room temperature.
3. Cover and refrigerate for at least 4 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add horchata syrup and continue to churn until fully incorporated.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (plus chilling time)
Note: Horchata syrup can be made by mixing equal parts water and rice flour, then simmering with cinnamon sticks until thickened. Alternatively, use store-bought horchata syrup or substitute with a mixture of equal parts water and honey.
Mexican Chocolate Flan
This rich and decadent flan combines the deep flavors of Mexican chocolate with a silky-smooth custard, perfect for satisfying any sweet tooth.
Ingredients:
– 1 1/2 cups heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 3 large egg yolks
– 1/2 teaspoon pure vanilla extract
– 1 ounce high-quality Mexican chocolate (such as Ibarra or Abuelita), finely chopped
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
3. Remove from heat and let cool slightly.
4. Whisk in egg yolks one at a time, followed by vanilla extract.
5. Stir in chopped chocolate until fully incorporated.
6. Pour into 6 (1/2 cup) ramekins or small cups.
7. Bake for 25-30 minutes, or until the edges are set and the centers are slightly jiggly.
8. Remove from oven and let cool to room temperature.
9. Cover and refrigerate for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
Pineapple Tamales with Coconut
Experience the fusion of tropical flavors and traditional tamales with this innovative recipe, featuring pineapple and coconut as the star ingredients. This unique treat is perfect for adventurous palates and makes a great dessert or snack.
Ingredients:
– 2 cups of masa harina
– 1 cup of pineapple chunks
– 1/4 cup of shredded coconut
– 1/4 cup of brown sugar
– 1/2 teaspoon of salt
– 1/4 teaspoon of cinnamon
– 1/4 teaspoon of nutmeg
– 1/2 cup of vegetable shortening
– Water, as needed
– Pineapple wedges and toasted coconut flakes for garnish (optional)
Instructions:
1. In a large mixing bowl, combine the masa harina, pineapple chunks, shredded coconut, brown sugar, salt, cinnamon, and nutmeg.
2. Gradually add the vegetable shortening and mix until the dough comes together.
3. Knead the dough for 5-7 minutes until it becomes pliable and easy to work with.
4. Steam the tamales according to package instructions (about 45-50 minutes).
5. Serve warm, garnished with pineapple wedges and toasted coconut flakes if desired.
Cooking Time: 45-50 minutes
Cajeta-Stuffed Buñuelos
Experience the delightful combination of crispy fritters and rich cajeta (caramel) filling with this recipe for Cajeta-Stuffed Buñuelos. Perfect for a sweet snack or dessert, these treats are sure to delight!
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– Vegetable oil for frying
– Cajeta (caramel sauce) for filling
– Confectioners’ sugar for dusting
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Gradually add in milk to form a smooth batter.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of batter into the hot oil, forming balls (buñuelos).
5. Fry for 2-3 minutes or until golden brown, then remove with a slotted spoon.
6. Allow buñuelos to cool slightly before filling with cajeta.
7. Dust with confectioners’ sugar and serve warm.
Cooking Time: Approximately 15-20 minutes
Avocado Lime Mousse
This Avocado Lime Mousse recipe is a unique and delicious dessert that combines the creaminess of avocados with the brightness of lime. Perfect for warm weather, this mousse is light, refreshing, and surprisingly healthy.
Ingredients:
– 3 ripe avocados
– 1/2 cup freshly squeezed lime juice
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 cup heavy cream
– 1 tablespoon honey
– Fresh lime zest, for garnish
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the lime juice, sugar, and salt to the blender and blend until smooth.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Fold the whipped cream into the avocado mixture until well combined.
5. Stir in the honey until dissolved.
6. Spoon the mousse into individual serving cups or a large serving dish.
7. Chill in the refrigerator for at least 2 hours before serving.
8. Garnish with fresh lime zest and serve chilled.
Cooking Time: 2 hours
Mexican Candy Shot Dessert
A sweet and tangy dessert that combines the flavors of Mexico with a fun shot glass presentation.
Ingredients:
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1 tablespoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chopped pecans or walnuts (optional)
– 1 package of Mexican candy (such as Pelón Picaño or Vero Mango), crushed
– Whipped cream and additional crushed candy for topping (optional)
Instructions:
1. In a medium bowl, whip the heavy cream until stiff peaks form.
2. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt. Whisk until smooth.
3. Fold the whipped cream into the sweetened condensed milk mixture until well combined.
4. Stir in the chopped nuts (if using).
5. Spoon a small amount of the mixture into shot glasses or small cups.
6. Top each shot with a layer of crushed Mexican candy.
7. Refrigerate for at least 30 minutes to allow flavors to meld.
8. Just before serving, top with whipped cream and additional crushed candy (if desired).
Cooking Time: 10-15 minutes (including refrigeration time)
Champurrado (Mexican Hot Chocolate Pudding)
Champurrado is a beloved Mexican dessert that combines the rich flavors of hot chocolate, velvety pudding, and spices. This traditional treat is perfect for cozying up on a chilly day or as a unique dessert to impress your guests.
Ingredients:
– 1 cup milk
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1/4 cup sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground anise
– 1/4 teaspoon salt
– 1/4 cup heavy cream
– 2 tablespoons unsalted butter, melted
Instructions:
1. In a medium saucepan, whisk together milk, sugar, and cornstarch.
2. Cook over medium heat, whisking constantly, until mixture thickens (about 5 minutes).
3. Remove from heat and stir in chocolate chips until melted and smooth.
4. Add cinnamon, anise, and salt; whisk to combine.
5. Gradually add heavy cream and melted butter, whisking until well combined.
6. Pour into individual serving cups or a large serving dish.
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 10-12 minutes
Sweet Corn Cake with Dulce de Leche
Rich and moist sweet corn cake filled with a velvety dulce de leche, perfect for a decadent dessert or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup heavy cream
– 1 cup sweet corn kernels
– 1 teaspoon vanilla extract
– Dulce de leche (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour and sugar.
3. Add softened butter and mix until crumbly.
4. Beat in eggs one at a time, followed by heavy cream and vanilla extract.
5. Fold in sweet corn kernels.
6. Pour batter into prepared cake pan and smooth top.
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before slicing and serving with dulce de leche.
Cooking Time: 40-45 minutes
Piloncillo-Glazed Sopapillas
Elevate the classic Mexican treat by drizzling sopapillas with a rich piloncillo glaze, perfect for snacking or as a dessert.
Ingredients:
– 1 package of sopapilla mix (or make your own dough)
– 1/4 cup piloncillo syrup (or substitute with dark honey)
– 2 tablespoons orange juice
– 1 tablespoon grated lime zest
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. Prepare the sopapilla mix according to package instructions or make your own dough from scratch.
3. Fry the sopapillas in batches until golden brown and puffed up.
4. In a small saucepan, combine piloncillo syrup, orange juice, and lime zest. Bring to a simmer over medium heat.
5. Remove the glaze from the heat and let it cool slightly.
6. Toss the fried sopapillas with the warm glaze until well coated.
7. Dust with confectioners’ sugar before serving.
Cooking Time:
– Frying time: 2-3 minutes per batch
– Glazing time: 5-7 minutes
Mexican Fruit Cocktail with Chamoy
Experience the sweet and tangy flavors of Mexico with this refreshing fruit cocktail, infused with the savory flavor of chamoy.
Ingredients:
– 1 cup mixed fruit (such as pineapple, orange, grapefruit, and kiwi)
– 1/2 cup chamoy sauce
– 1/4 cup lime juice
– 1/4 cup simple syrup (equal parts water and granulated sugar, dissolved)
– Ice cubes
– Fresh mint leaves for garnish (optional)
Instructions:
1. In a large pitcher, combine the mixed fruit and set aside.
2. In a small bowl, whisk together the chamoy sauce, lime juice, and simple syrup until well combined.
3. Pour the chamoy mixture over the fruit in the pitcher.
4. Stir gently to combine.
5. Chill the cocktail in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve the Mexican Fruit Cocktail with Chamoy ice-cold, garnished with fresh mint leaves if desired.
Cooking Time: 15-20 minutes (includes chilling time)
Summary
Discover a sweet twist on traditional Mexican desserts with these 18 spicy and delicious recipes! From Chocolate Chili Truffles to Pumpkin Empanadas with Cajeta, and from Churro Cheesecake Bars to Avocado Lime Mousse, this collection has something for everyone. Get ready to tantalize your taste buds with the bold flavors of Mexico’s unique dessert traditions. Whether you’re a fan of spicy treats or sweet indulgences, these recipes are sure to satisfy your cravings.
