18 Delicious Mexican Dessert Recipes Sweet

Let’s spice up your dessert game with a fiesta of flavors! Mexican desserts are a vibrant blend of sweet, spicy, and everything nice, perfect for home cooks looking to add a little excitement to their baking repertoire. From creamy flans to crispy churros, our roundup of 18 delicious Mexican dessert recipes will transport your taste buds south of the border. Ready to sweeten your day? Keep reading for these irresistible treats!

Chocolate Churros with Cinnamon Sugar

Craving something sweet and crunchy? These chocolate churros with cinnamon sugar are your next kitchen adventure. Perfect for sharing or keeping all to yourself, they’re a fun twist on the classic.

Ingredients

• Water – 1 cup
• Butter – ½ cup
• Flour – 1 cup
• Eggs – 3
• Chocolate chips – ½ cup
• Sugar – ½ cup
• Cinnamon – 1 tbsp
• Oil for frying – as needed

Instructions

1. In a saucepan, combine water and butter. Bring to a boil over medium heat.
2. Add flour all at once, stirring vigorously until the mixture forms a ball. Tip: Keep stirring to avoid lumps.
3. Remove from heat. Let cool for 5 minutes.
4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Tip: The dough should be smooth and shiny.
5. Stir in chocolate chips.
6. Heat oil in a deep fryer or large pot to 375°F.
7. Pipe dough into hot oil in 4-inch strips, cutting with scissors. Fry until golden brown, about 2 minutes per side. Tip: Don’t overcrowd the fryer to ensure even cooking.
8. Mix sugar and cinnamon in a shallow dish. Roll hot churros in the mixture to coat.

Velvety inside with a crispy shell, these churros are a chocolate lover’s dream. Serve them with a side of melted chocolate for dipping, or enjoy them straight out of the cinnamon sugar coat.

Mexican Flan with Caramel Sauce

Flan is that dreamy dessert you never knew you needed in your life until now. It’s creamy, caramel-covered, and surprisingly simple to make at home.

Ingredients

• Granulated sugar – ¾ cup
• Eggs – 5 large
• Sweetened condensed milk – 1 can (14 oz)
• Evaporated milk – 1 can (12 oz)
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F. This ensures a consistent temperature for baking.
2. Heat ½ cup of sugar in a saucepan over medium heat. Stir constantly until it melts into a golden-brown caramel, about 5 minutes. Tip: Watch closely to avoid burning.
3. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a blender, combine the eggs, condensed milk, evaporated milk, vanilla, and remaining ¼ cup sugar. Blend until smooth, about 1 minute.
5. Pour the egg mixture over the hardened caramel in the baking dish.
6. Place the baking dish in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish. Tip: This water bath prevents cracking.
7. Bake for 50-60 minutes, or until the flan is set but still jiggly in the center. Tip: A knife inserted near the center should come out clean.
8. Remove from the oven and let cool to room temperature. Then, refrigerate for at least 4 hours, preferably overnight.
9. To serve, run a knife around the edges of the dish. Invert onto a serving plate, allowing the caramel sauce to drizzle over the top.

Outrageously smooth and rich, this flan is a showstopper. Serve it chilled with a sprinkle of cinnamon or fresh berries for a twist.

Tres Leches Cake with Fresh Berries

You’ve probably heard of tres leches cake, but have you tried it with fresh berries? It’s a game-changer. This version is light, moist, and packed with flavor, making it the perfect summer dessert.

Ingredients

• Flour – 1 cup
• Baking powder – 1 ½ tsp
• Salt – ¼ tsp
• Eggs – 5
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Whole milk – ½ cup
• Evaporated milk – 12 oz
• Sweetened condensed milk – 14 oz
• Heavy cream – 1 cup
• Fresh berries – 2 cups

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking dish.
2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Separate the eggs. Beat the yolks with ¾ cup sugar until light and fluffy. Mix in vanilla.
4. Beat the egg whites with the remaining ¼ cup sugar until stiff peaks form. Tip: Ensure no yolk gets into the whites for best results.
5. Fold the egg whites into the yolk mixture gently. Then, fold in the dry ingredients.
6. Pour the batter into the prepared dish. Bake for 25-30 minutes, or until a toothpick comes out clean.
7. While the cake bakes, mix whole milk, evaporated milk, and condensed milk in a bowl.
8. Once the cake is out of the oven, poke holes all over it with a fork. Slowly pour the milk mixture over it. Tip: Do this while the cake is still warm for better absorption.
9. Let the cake cool, then refrigerate for at least 4 hours. Tip: Overnight is better for maximum flavor.
10. Before serving, whip the heavy cream until stiff peaks form. Spread over the cake and top with fresh berries.

Every bite of this cake is a creamy, dreamy delight with the fresh berries adding a juicy burst. Try serving it with a drizzle of caramel or a sprinkle of cinnamon for an extra twist.

Mexican Wedding Cookies

Perfect for any occasion, these Mexican Wedding Cookies are buttery, nutty, and melt-in-your-mouth delicious. You’ll love how simple they are to make, with just a handful of ingredients.

Ingredients

• Butter – 1 cup
• Powdered sugar – ½ cup
• Flour – 2 cups
• Vanilla extract – 1 tsp
• Pecans – 1 cup, finely chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and powdered sugar together until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Stir in the vanilla extract.
4. Gradually add the flour to the butter mixture, mixing until just combined. Tip: Overmixing can make the cookies tough, so stop as soon as the flour is incorporated.
5. Fold in the finely chopped pecans.
6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the cookies are just set but not browned. Tip: They should still be pale in color for that classic look.
8. Let the cookies cool on the baking sheet for 5 minutes, then roll them in powdered sugar while still warm.
9. Allow the cookies to cool completely on a wire rack, then give them a second roll in powdered sugar for extra sweetness.

Absolutely delightful, these cookies have a crumbly texture and a rich, nutty flavor. Serve them at your next gathering or package them up as a sweet gift.

Chocolate Avocado Mousse

Did you know you can whip up a decadent dessert with just a few healthy ingredients? This chocolate avocado mousse is creamy, rich, and surprisingly easy to make.

Ingredients

• Ripe avocados – 2
• Unsweetened cocoa powder – ¼ cup
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Almond milk – 2 tbsp

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Add the cocoa powder, maple syrup, vanilla extract, and almond milk to the blender.
3. Blend on high speed for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth. Tip: For an extra silky texture, blend for an additional 30 seconds.
4. Taste the mousse and adjust sweetness if necessary by adding more maple syrup, 1 tsp at a time, blending after each addition.
5. Transfer the mousse to serving bowls and refrigerate for at least 30 minutes to chill and set. Tip: Cover the bowls with plastic wrap touching the surface of the mousse to prevent a skin from forming.
6. Before serving, let the mousse sit at room temperature for 5 minutes to soften slightly. Tip: Garnish with fresh berries or a sprinkle of cocoa powder for an elegant touch.

Here’s the best part: this mousse is so velvety and chocolatey, no one will guess it’s made with avocados. Serve it in small glasses for a fancy presentation or enjoy it straight from the bowl for a quick treat.

Arroz con Leche (Mexican Rice Pudding)

Let’s dive into making Arroz con Leche, a creamy, comforting dessert that’s perfect for any time of the year. You’ll love how simple it is to whip up this traditional Mexican treat.

Ingredients

• White rice – 1 cup
• Water – 2 cups
• Milk – 4 cups
• Cinnamon stick – 1
• Sugar – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Rinse the white rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the water is absorbed.
4. Add the milk, cinnamon stick, and sugar to the pot. Stir well to combine.
5. Cook on low heat, stirring occasionally, for 25 minutes, or until the mixture thickens to your desired consistency.
6. Remove the pot from the heat. Stir in the vanilla extract.
7. Let the Arroz con Leche cool for 5 minutes before serving. Remove the cinnamon stick.

You’ll notice the pudding thickens as it cools, creating a lusciously creamy texture. The cinnamon and vanilla add a warm, comforting flavor that’s hard to resist. Try serving it chilled with a sprinkle of cinnamon on top for a refreshing twist.

Mexican Hot Chocolate Cupcakes

Zesty and inviting, these Mexican Hot Chocolate Cupcakes are your next baking adventure. You’ll love the warm spices paired with rich chocolate, all in a fluffy cupcake form.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Cocoa powder – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Vegetable oil – ⅓ cup
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Cayenne pepper – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
3. In another bowl, mix milk, egg, vegetable oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Overmixing can lead to dense cupcakes.
5. Fill each cupcake liner ⅔ full with batter. Tip: Use an ice cream scoop for even portions.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: They’re easier to frost when completely cool.

Enjoy the spicy kick and deep chocolate flavor of these cupcakes. They’re perfect with a dollop of whipped cream or a sprinkle of cinnamon on top.

Sopapillas with Honey

Mmm, imagine biting into a warm, pillowy sopapilla drizzled with golden honey. You’re going to love how simple these are to make at home, and they’re perfect for sharing (or not).

Ingredients

• Flour – 2 cups
• Baking powder – 2 tsp
• Salt – ½ tsp
• Shortening – 2 tbsp
• Water – ¾ cup
• Oil for frying – 2 cups
• Honey – ½ cup

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. Cut in the shortening with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Gradually add water, stirring until a soft dough forms. Tip: Don’t overmix to keep the sopapillas tender.
4. Cover the dough with a damp cloth and let it rest for 20 minutes at room temperature.
5. On a lightly floured surface, roll out the dough to ¼-inch thickness.
6. Cut the dough into 3-inch squares or triangles. Tip: A pizza cutter makes this step quick and easy.
7. Heat oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature.
8. Fry the dough pieces in batches until golden brown, about 2 minutes per side.
9. Remove with a slotted spoon and drain on paper towels.
10. Drizzle warm sopapillas with honey and serve immediately.

The sopapillas should be crispy on the outside, soft and airy inside, with the honey adding a sweet, sticky finish. Try serving them with a dusting of powdered sugar or a side of vanilla ice cream for an extra treat.

Mexican Bunuelos

You’ve probably had your fair share of sweet treats, but Mexican Bunuelos are in a league of their own. Crispy, sweet, and utterly addictive, they’re the perfect way to end any meal or just satisfy that midday sugar craving.

Ingredients

• Flour – 2 cups
• Baking powder – 1 tsp
• Salt – ½ tsp
• Water – ¾ cup
• Vegetable oil – 2 tbsp
• Sugar – ½ cup
• Cinnamon – 1 tbsp

Instructions

1. In a large bowl, mix the flour, baking powder, and salt together until well combined.
2. Add the water and vegetable oil to the dry ingredients, stirring until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Divide the dough into 12 equal pieces and roll each into a ball. Tip: Cover the dough balls with a damp cloth to prevent them from drying out.
5. Heat oil in a deep fryer or large pot to 375°F.
6. Roll each dough ball into a thin circle, about 6 inches in diameter.
7. Fry each circle in the hot oil for about 1 minute on each side or until golden brown. Tip: Don’t overcrowd the fryer; cook in batches if necessary.
8. Remove the bunuelos from the oil and drain on paper towels.
9. While still warm, sprinkle the bunuelos with the sugar and cinnamon mixture.

Fresh out of the fryer, these bunuelos are wonderfully crispy with a hint of cinnamon sweetness. Serve them warm with a drizzle of honey or a scoop of vanilla ice cream for an extra special treat.

Cajeta (Goat’s Milk Caramel) Cheesecake

Did you know that combining the rich, creamy texture of cheesecake with the deep, caramel-like sweetness of cajeta creates a dessert that’s utterly irresistible? This Cajeta Cheesecake is a game-changer for your dessert repertoire, blending the unique flavor of goat’s milk caramel with the classic comfort of cheesecake.

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Butter – ½ cup, melted
• Cream cheese – 24 oz, softened
• Sugar – ¾ cup
• Eggs – 4
• Cajeta – 1 cup
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 325°F. This ensures a perfectly even bake for your cheesecake.
2. Mix graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan to create the crust. Tip: Use the bottom of a glass to press the crumbs down evenly.
3. Beat cream cheese and sugar together in a large bowl until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Pour half of the cream cheese mixture over the crust. Drizzle ½ cup of cajeta over the mixture. Use a knife to swirl the cajeta into the batter. Pour the remaining cream cheese mixture on top and repeat with the remaining cajeta.
5. Bake for 55-60 minutes, or until the center is almost set but still slightly wobbly. Tip: To prevent cracks, avoid opening the oven door during baking.
6. Cool on a wire rack for 10 minutes, then run a knife around the edge of the pan to loosen. Chill in the refrigerator for at least 4 hours before serving. Tip: For best results, chill overnight.

Creamy, rich, and with a hint of caramel depth, this cheesecake is a showstopper. Serve it with a drizzle of extra cajeta on top for an added touch of sweetness and elegance.

Mexican Chocolate Crinkle Cookies

Hey, you know those days when you’re craving something sweet but also a little spicy? Mexican Chocolate Crinkle Cookies are your answer. They’re like a hug in cookie form, with a kick.

Ingredients

• Flour – 1 ½ cups
• Cocoa powder – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Butter – ½ cup, melted
• Cinnamon – 1 tsp
• Cayenne pepper – ¼ tsp
• Powdered sugar – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
3. In another bowl, mix melted butter and sugar until well combined. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing can make the cookies tough.
6. Roll the dough into 1-inch balls, then roll each in powdered sugar until fully coated.
7. Place the balls on the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the cookies have cracked and are set around the edges but still soft in the center. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crunchy on the outside, fudgy in the middle, these cookies pack a warm, spicy punch. Serve them with a cold glass of milk to balance the heat, or crumble over vanilla ice cream for an epic dessert.

Pumpkin Empanadas

So, you’re craving something sweet, a little spicy, and totally comforting? Pumpkin empanadas are your answer. These little pockets of joy are perfect for any season, but especially when you want that cozy pumpkin flavor.

Ingredients

• Flour – 2 cups
• Salt – ½ tsp
• Butter – ½ cup, cold
• Water – ¼ cup
• Pumpkin puree – 1 cup
• Brown sugar – ½ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures it’s hot enough to bake the empanadas perfectly.
2. In a large bowl, mix flour and salt. Tip: Sifting the flour can make your dough lighter.
3. Cut in the cold butter until the mixture resembles coarse crumbs. Cold butter is key for flaky dough.
4. Gradually add water, stirring until a dough forms. Don’t overmix to keep the dough tender.
5. Roll the dough to ⅛ inch thickness on a floured surface. Even thickness means even baking.
6. Cut into 4-inch circles. A bowl or cutter works great for uniform sizes.
7. In another bowl, mix pumpkin puree, brown sugar, cinnamon, and nutmeg. This is your filling.
8. Place 1 tbsp of filling on each dough circle. Overfilling can cause leaks.
9. Fold the dough over the filling, sealing edges with a fork. This also adds a nice pattern.
10. Bake for 20 minutes or until golden brown. The color is your cue they’re done.

Mmm, these empanadas come out flaky with a spiced pumpkin center that’s just sweet enough. Serve them warm with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra treat.

Mexican Corn Cake

Fancy a sweet and savory treat that’s perfect for any occasion? Let me introduce you to the Mexican Corn Cake, a delightful dish that combines the sweetness of corn with a tender, cake-like texture. It’s a crowd-pleaser that’s surprisingly easy to make.

Ingredients

• Cornmeal – 1 cup
• All-purpose flour – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tbsp
• Salt – ½ tsp
• Butter – ½ cup, melted
• Milk – 1 cup
• Eggs – 2
• Canned corn – 1 cup, drained

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. Tip: Sifting the dry ingredients can help avoid lumps for a smoother batter.
4. Add the melted butter, milk, and eggs to the dry ingredients. Stir until just combined.
5. Tip: Don’t overmix the batter to keep the cake light and fluffy.
6. Fold in the drained corn gently.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy this Mexican Corn Cake warm or at room temperature. Its moist texture and sweet corn flavor make it a perfect side dish or dessert. Try serving it with a dollop of whipped cream or a drizzle of honey for an extra special touch.

Champurrado (Mexican Chocolate Atole)

Got a craving for something warm, chocolatey, and utterly comforting? Champurrado is your go-to, blending the richness of Mexican chocolate with the creamy texture of atole. It’s like a hug in a mug, perfect for chilly mornings or cozy evenings.

Ingredients

• Milk – 4 cups
• Piloncillo – 1 cup, grated
• Mexican chocolate – 1 tablet, chopped
• Masa harina – ½ cup
• Water – 2 cups
• Cinnamon stick – 1

Instructions

1. In a medium saucepan, combine the milk, piloncillo, and cinnamon stick. Heat over medium heat until the piloncillo dissolves, stirring occasionally. Tip: Keep the heat medium to prevent the milk from scalding.
2. Add the chopped Mexican chocolate to the saucepan. Stir continuously until the chocolate is completely melted and the mixture is smooth.
3. In a small bowl, mix the masa harina with water until it forms a smooth paste. Tip: This prevents lumps in your champurrado.
4. Gradually whisk the masa harina paste into the chocolate mixture. Cook over medium heat for 10 minutes, stirring constantly, until the mixture thickens. Tip: The champurrado is ready when it coats the back of a spoon.
5. Remove the cinnamon stick and serve hot. Smooth, velvety, and deeply chocolatey, this champurrado is a delight on its own or with a side of pan dulce for dipping.

Alfajores with Dulce de Leche

Alfajores with dulce de leche are the perfect sweet treat to satisfy your cravings. You’ll love how these tender cookies melt in your mouth, sandwiched with creamy dulce de leche.

Ingredients

• Flour – 1 cup
• Cornstarch – 1 cup
• Butter – ½ cup, softened
• Sugar – ½ cup
• Egg yolks – 2
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Dulce de leche – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cornstarch, and baking powder. Tip: Sifting these dry ingredients ensures a smoother dough.
3. In another bowl, cream the butter and sugar until light and fluffy. Add egg yolks one at a time, then mix in vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Tip: Overmixing can make the cookies tough.
5. Roll the dough to ¼-inch thickness on a lightly floured surface. Cut into 2-inch rounds.
6. Place the rounds on the prepared baking sheet and bake for 10-12 minutes, or until the edges are just golden. Tip: They firm up as they cool, so don’t overbake.
7. Let the cookies cool completely, then spread dulce de leche on the flat side of one cookie and sandwich with another.

Just imagine biting into these alfajores—the delicate cookies crumble slightly, giving way to the rich, sweet dulce de leche. For an extra touch, dust them with powdered sugar or dip half in melted chocolate.

Mexican Fruit Salad with Chili and Lime

Craving something fresh with a kick? This Mexican Fruit Salad with Chili and Lime is your go-to for a quick, vibrant dish that’s bursting with flavors.

Ingredients

• Mango – 1 cup, diced
• Pineapple – 1 cup, diced
• Cucumber – 1 cup, diced
• Lime – 2, juiced
• Chili powder – 1 tbsp
• Salt – ½ tsp

Instructions

1. Wash all the fruits and cucumber under cold running water.
2. Peel the mango and pineapple, then dice them into ½-inch pieces.
3. Dice the cucumber into ½-inch pieces, leaving the skin on for extra crunch.
4. In a large bowl, combine the diced mango, pineapple, and cucumber.
5. Squeeze the juice of two limes over the fruit mixture.
6. Sprinkle 1 tbsp of chili powder and ½ tsp of salt over the salad.
7. Toss everything gently until the fruit is evenly coated with the lime juice, chili powder, and salt.
8. Let the salad sit for 5 minutes to allow the flavors to meld together.

Great for a sunny day, this salad offers a perfect balance of sweet, spicy, and tangy. Serve it chilled in a hollowed-out pineapple for an Instagram-worthy presentation.

Horchata Ice Cream

Unbelievably creamy and subtly spiced, this horchata ice cream is your new go-to for beating the summer heat. It’s like your favorite drink turned into a frozen dessert, and you’re going to love how easy it is to make.

Ingredients

• Rice – 1 cup
• Water – 4 cups
• Cinnamon sticks – 2
• Sweetened condensed milk – 1 can (14 oz)
• Heavy cream – 2 cups
• Vanilla extract – 1 tsp

Instructions

1. Soak the rice and cinnamon sticks in water overnight, or for at least 8 hours, to soften.
2. Blend the soaked rice, cinnamon sticks, and water until smooth. Strain through a fine mesh sieve into a large bowl to remove solids.
3. Stir in the sweetened condensed milk, heavy cream, and vanilla extract until well combined. Tip: For a smoother texture, strain the mixture again before chilling.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Tip: Don’t have an ice cream maker? Freeze the mixture in a shallow dish, stirring every 30 minutes until firm.
5. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm. Tip: Cover the surface with parchment paper to prevent ice crystals from forming.

The horchata ice cream is luxuriously smooth with a hint of cinnamon warmth. Serve it in a cinnamon sugar-rimmed glass for an extra festive touch, or sandwich between cookies for a unique ice cream sandwich.

Mexican Chocolate Tart with Cayenne Pepper

Kickstart your dessert game with this Mexican Chocolate Tart that’s got a spicy kick. You’ll love how the cayenne pepper plays with the rich chocolate, creating a dessert that’s anything but ordinary.

Ingredients

• Chocolate – 8 oz
• Butter – ½ cup
• Sugar – ¼ cup
• Eggs – 2
• Cayenne pepper – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F. This ensures your tart bakes evenly.
2. Melt the chocolate and butter together in a microwave-safe bowl, stirring every 30 seconds until smooth. Tip: Don’t overheat to avoid seizing the chocolate.
3. Whisk in the sugar, eggs, cayenne pepper, and salt until fully combined. The mixture should be glossy.
4. Pour the mixture into a greased tart pan, smoothing the top with a spatula.
5. Bake for 20-25 minutes, or until the edges are set but the center is slightly wobbly. Tip: The tart will continue to set as it cools.
6. Let the tart cool completely before slicing. This patience pays off with clean cuts.

What makes this tart stand out is the perfect balance between the deep chocolate flavor and the warmth of cayenne. Serve it with a dollop of whipped cream to soften the spice, or enjoy it as is for a bold finish to any meal.

Conclusion

Outstanding flavors await in our roundup of 18 Delicious Mexican Dessert Recipes! Whether you’re craving something sweet, spicy, or uniquely traditional, this collection has it all. We invite you to dive into these recipes, find your new favorite, and share your baking adventures with us in the comments. Don’t forget to pin your must-try desserts on Pinterest for easy access later. Happy baking!

Bella Bacinos