dutch oven mexican dessert recipes

When it comes to creating flavorful and indulgent desserts, Mexican cuisine is packed with sweet treats that reflect the country’s rich culinary traditions.

What better way to explore these sweets than by using the classic Dutch oven?

The Dutch oven’s ability to evenly distribute heat and lock in moisture makes it the perfect tool for creating decadent Mexican desserts.

From rich flans and sweet rice puddings to crispy churros and comforting corn cakes, there’s a world of delightful options waiting to be discovered.

In this blog post, we’ll dive into 25+ incredible Dutch oven Mexican dessert recipes that are as easy to make as they are delicious.

Whether you’re looking for something warm and gooey or light and airy, these recipes have got you covered.

So grab your Dutch oven, preheat your oven, and get ready to explore some of the most delectable Mexican desserts that are perfect for every occasion!

25+ Delicious Dutch Oven Mexican Dessert Recipes You Need to Try

Mexican desserts are a delightful celebration of flavors, textures, and cultural traditions.

Using a Dutch oven to prepare these sweet treats adds an extra layer of richness and depth, making them even more special.

Whether you’re baking for a festive celebration, a cozy evening with loved ones, or simply satisfying a sweet tooth, these 25+ Dutch oven Mexican dessert recipes are sure to impress.

From the comforting warmth of cinnamon-infused puddings to the crispy sweetness of churros, you’ll find a recipe that will bring a taste of Mexico right to your kitchen.

So don’t hesitate to experiment and indulge in the irresistible flavors of Mexican desserts—the Dutch oven makes it easier than ever!

Mexican Cinnamon Sugar Churros

Churros are a beloved Mexican dessert, crispy on the outside and soft on the inside. These churros, made in a Dutch oven, are coated with a cinnamon-sugar mix for an irresistible treat. Perfect for sharing at parties or as an indulgent snack, they bring the sweet, spicy flavors of Mexico to your kitchen with a simple yet satisfying recipe.

Ingredients:

• 1 cup water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil for frying
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

Instructions:

1. In a Dutch oven, heat water, butter, sugar, and salt over medium heat until the butter is melted and the mixture begins to boil.
2. Reduce the heat to low and stir in the flour. Continue stirring until a dough forms and pulls away from the sides of the pot.
3. Remove the dough from the heat and let it cool for a few minutes. Then, beat in the eggs one at a time until fully incorporated and the dough is smooth.
4. Heat vegetable oil in the Dutch oven to about 350°F (175°C). You’ll need enough oil to submerge the churros.
5. Fit a piping bag with a star-shaped nozzle and fill it with the churro dough. Carefully pipe strips of dough into the hot oil, cutting them to the desired length with scissors.
6. Fry the churros until golden brown and crispy, about 2-3 minutes per side.
7. In a small bowl, mix the sugar and cinnamon together. Roll the fried churros in the cinnamon-sugar mixture until fully coated.
8. Serve warm with chocolate sauce or caramel for dipping.

These homemade churros, fried to a perfect golden crisp and coated with a fragrant cinnamon-sugar blend, are an authentic Mexican dessert that will transport you straight to the streets of Mexico. Perfect for any occasion, these churros are sure to become a family favorite. Their crunchy exterior, soft interior, and sweet flavor will make them a hit wherever you serve them.

Mexican Chocolate Cake

This decadent Mexican chocolate cake is a spiced dessert that blends rich chocolate with a hint of cinnamon and chili. Baked in a Dutch oven, it comes out moist, tender, and full of bold flavors, offering a unique twist on the classic chocolate cake. The combination of warm spices and creamy frosting makes it the ultimate indulgence for any chocolate lover.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground chili powder (optional)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup boiling water
• 1/2 cup sour cream

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Dutch oven by placing it over medium heat with the lid off, and line it with parchment paper or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and chili powder.
3. In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Stir in the boiling water and sour cream, creating a smooth batter.
6. Pour the batter into the prepared Dutch oven and cover with the lid. Bake over low heat for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely in the Dutch oven.
8. For the frosting, beat the butter in a bowl until smooth. Gradually add the powdered sugar, cocoa powder, cinnamon, milk, and vanilla, beating until smooth and fluffy.
9. Once the cake has cooled, spread the frosting over the top, and decorate with a sprinkle of cinnamon or chili powder for an extra kick.

This Mexican chocolate cake is a rich and complex dessert, where the deep flavors of chocolate are enhanced by cinnamon and a subtle heat from the chili powder. The moist texture of the cake, combined with the creamy frosting, makes for a truly memorable dessert. It’s an excellent choice for any occasion, from casual get-togethers to festive celebrations.

Mexican Flan

Flan is a beloved Mexican dessert known for its smooth, creamy texture and sweet, caramelized top. This version, baked in a Dutch oven, features a rich, velvety custard infused with vanilla and a delicate layer of caramel that adds the perfect touch of sweetness. It’s the ideal dessert for anyone who loves custard-style desserts with a silky finish.

Ingredients:

• 1 cup sugar
• 1/4 cup water
• 1 can (12 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt

Instructions:

1. Begin by making the caramel. In a small saucepan, heat the sugar and water over medium heat. Stir occasionally until the sugar dissolves and turns into a golden amber color.
2. Pour the caramel into the bottom of a Dutch oven, swirling it to coat the bottom evenly. Be cautious, as the caramel will be very hot.
3. In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth.
4. Pour the custard mixture over the caramel in the Dutch oven.
5. Cover the Dutch oven with the lid and place it over medium-low heat. Let it cook for about 45-50 minutes, checking the flan occasionally to make sure it does not boil.
6. Once the flan is set (it should be firm but jiggly in the center), remove it from the heat and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
7. To serve, run a knife around the edges of the flan to loosen it. Place a plate on top of the Dutch oven and carefully flip it over to release the flan onto the plate.

Mexican flan is a rich, creamy, and decadent dessert that features a delicate balance of sweetness and a smooth texture. The caramel layer gives it a luxurious finish, while the custard is incredibly soft and silky. This dessert is an excellent way to end any meal and can be made ahead of time for convenience, making it a perfect choice for family dinners or special occasions.

Mexican Tres Leches Cake

Tres Leches Cake is a traditional Mexican dessert that’s wonderfully moist and soaked in a blend of three kinds of milk. This rich cake is topped with a fluffy whipped cream layer, creating a perfect balance of sweetness and texture. Made in a Dutch oven, it’s an easy yet impressive dessert that’s perfect for celebrations or a sweet ending to any meal.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup evaporated milk
• 1/2 cup sweetened condensed milk
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions:

1. Preheat your Dutch oven over medium heat and lightly grease it or line it with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with whole milk, until just combined.
5. Pour the batter into the prepared Dutch oven and cover with the lid. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake bakes, combine the evaporated milk, sweetened condensed milk, and heavy cream in a bowl.
7. Once the cake has cooled slightly, poke holes all over it with a fork or skewer. Slowly pour the milk mixture over the cake, letting it absorb the liquid.
8. Refrigerate the cake for at least 3 hours or overnight.
9. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Spread over the top of the cake.

Tres Leches Cake is a wonderfully decadent dessert that has the perfect combination of moistness and creaminess. Each bite is an indulgent experience, with the milky syrup soaking into the cake and creating a light, fluffy texture. Topped with whipped cream, this dessert is a crowd-pleaser and a beautiful addition to any occasion, offering a taste of authentic Mexican sweetness.

Mexican Coconut Flan

Coconut flan is a tropical variation of the traditional Mexican flan, adding a creamy, coconut flavor to the rich custard. Baked in a Dutch oven, the flan turns out silky smooth with a perfect caramelized topping. This dessert is ideal for anyone who loves coconut, with the added bonus of being simple to prepare and elegant to serve.

Ingredients:

• 1/2 cup sugar (for caramel)
• 1 can (12 oz) coconut milk
• 1 can (14 oz) sweetened condensed milk
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 cup shredded sweetened coconut
• Pinch of salt

Instructions:

1. In a small saucepan, heat the sugar over medium heat, stirring occasionally, until it melts and turns into a golden caramel. Carefully pour the caramel into the bottom of your Dutch oven, swirling to coat evenly.
2. In a mixing bowl, whisk together the coconut milk, sweetened condensed milk, eggs, vanilla extract, shredded coconut, and salt until smooth.
3. Pour the custard mixture over the caramel in the Dutch oven.
4. Cover the Dutch oven with its lid and bake over low heat for 45-50 minutes, or until the flan is set (it should jiggle slightly but not be runny).
5. Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. To serve, run a knife around the edges of the flan and flip it onto a serving plate, allowing the caramel to drizzle over the top.

Mexican Coconut Flan is a delightful twist on the classic, with the tropical coconut flavor adding an extra layer of richness to the creamy custard. The caramel topping provides a perfect balance of sweetness and bitterness, making this flan a truly indulgent treat. This dessert is a great choice for those who enjoy coconut-based treats and want something a bit different yet deliciously familiar.

Mexican Poached Pears in Cinnamon Syrup

Mexican Poached Pears in Cinnamon Syrup is a simple, elegant dessert featuring tender pears cooked in a spiced syrup. The warm cinnamon flavor complements the natural sweetness of the pears, while the syrup adds a beautiful sheen and a touch of luxury. This dessert is perfect for a cozy winter evening or a light finish to a festive meal.

Ingredients:

• 6 ripe pears, peeled, cored, and halved
• 2 cups water
• 1 cup sugar
• 2 cinnamon sticks
• 4 whole cloves
• 1 teaspoon vanilla extract
• Zest of 1 orange (optional)

Instructions:

1. In a Dutch oven, combine the water, sugar, cinnamon sticks, cloves, and orange zest. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
2. Add the pears to the pot, making sure they are mostly submerged in the syrup. Cover and simmer gently for 20-30 minutes, or until the pears are tender.
3. Once the pears are cooked, remove them from the syrup and set aside.
4. Increase the heat to medium-high and cook the syrup for an additional 5-10 minutes until it thickens slightly.
5. Stir in the vanilla extract, then pour the syrup over the pears before serving.

These Mexican Poached Pears in Cinnamon Syrup are a beautifully simple yet sophisticated dessert. The poaching process infuses the pears with the warm, aromatic flavors of cinnamon and cloves, while the syrup adds a glossy, rich finish. This dessert is light yet satisfying, making it perfect for a festive meal or as a sweet, comforting treat to enjoy at home.

Mexican Sweet Potato Pie

Mexican Sweet Potato Pie is a deliciously spiced dessert that combines the sweetness of baked sweet potatoes with a blend of cinnamon, nutmeg, and vanilla. The creamy filling is set in a buttery, flaky crust and baked to perfection in a Dutch oven. This pie offers a twist on traditional American sweet potato pie, with the addition of Mexican flavors, making it a unique and flavorful dessert.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 1 tablespoon lime juice
• 1 prepared pie crust (store-bought or homemade)

Instructions:

1. Preheat your Dutch oven over medium heat and grease the bottom or line it with parchment paper.
2. Boil the sweet potato cubes in a large pot of water until tender, about 10-15 minutes. Drain and mash the sweet potatoes until smooth.
3. In a mixing bowl, combine the mashed sweet potatoes, sugar, eggs, evaporated milk, heavy cream, cinnamon, nutmeg, vanilla extract, and lime juice. Mix until smooth and well combined.
4. Pour the filling into the pie crust and place the pie in the Dutch oven. Cover with the lid and bake over low heat for 45-50 minutes, or until the filling is set and a toothpick comes out clean from the center.
5. Let the pie cool completely before slicing. Serve with whipped cream or a sprinkle of cinnamon on top.

Mexican Sweet Potato Pie is a rich and comforting dessert that combines the earthy sweetness of sweet potatoes with aromatic spices and a hint of lime. The smooth, creamy filling contrasts beautifully with the flaky crust, making each bite satisfying and indulgent. This pie is perfect for holiday gatherings or any occasion where you want to enjoy a unique, spiced twist on a classic dessert.

Mexican Sopes with Sweetened Cream and Fruit

Sopes are a classic Mexican dish typically made with thick corn tortillas, but this sweet version turns them into an incredible dessert. Topped with sweetened cream and fresh fruit, they are crispy on the outside and soft on the inside. Made in a Dutch oven, they’re a unique and delicious way to enjoy the flavors of Mexico with a sweet twist, perfect for a summer dessert.

Ingredients:

• 2 cups masa harina
• 1/2 teaspoon salt
• 1 cup warm water
• 1 tablespoon vegetable oil
• 1/4 cup sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Fresh fruit of choice (mango, berries, or pineapple)
• Cinnamon sugar for dusting (optional)

Instructions:

1. In a large bowl, combine the masa harina and salt. Slowly add the warm water and mix until the dough comes together. Divide the dough into small portions and roll into balls.
2. Using your hands or a rolling pin, flatten each ball into a thick, round disc about 1/4 inch thick.
3. Heat a small amount of vegetable oil in a Dutch oven over medium heat. Cook each disc of dough for 2-3 minutes on each side until golden brown and crispy.
4. Remove the sopes from the Dutch oven and let them cool slightly.
5. In a small bowl, combine the heavy cream, sugar, and vanilla extract to create a sweetened cream mixture.
6. Top each sope with a spoonful of the sweetened cream and fresh fruit. Dust with cinnamon sugar if desired.

These Mexican Sopes with Sweetened Cream and Fruit are a delightful fusion of crispy corn cakes topped with velvety cream and fresh, juicy fruit. The contrast of textures, from the crunchy base to the soft cream and fruity topping, makes this dessert both refreshing and satisfying. It’s a fun and unique way to enjoy Mexican flavors with a sweet twist, perfect for summer or any time you crave a light yet indulgent treat.

Mexican Honey and Cinnamon Rice Pudding

Mexican Rice Pudding, or Arroz con Leche, is a comforting dessert made with rice, milk, sugar, and a touch of cinnamon. This version is enhanced with honey, adding a subtle sweetness that makes the pudding extra rich and creamy. Baked in a Dutch oven, it’s a warm and indulgent dessert that’s perfect for colder months or as a sweet finish to a hearty meal.

Ingredients:

• 1 cup long-grain white rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/4 cup honey
• 1 cinnamon stick
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. In a Dutch oven, combine the rice, whole milk, sugar, honey, cinnamon stick, ground cinnamon, and a pinch of salt. Stir well and bring to a simmer over medium heat.
3. Once the mixture begins to simmer, reduce the heat to low and cover the Dutch oven. Let the rice cook for about 30-40 minutes, stirring occasionally, until the rice is tender and the pudding thickens.
4. Stir in the vanilla extract and remove the cinnamon stick. Continue to cook for another 5-10 minutes, allowing the pudding to thicken further if necessary.
5. Once the pudding reaches a creamy consistency, remove from the heat and let it cool slightly.
6. Serve warm or chilled, topped with a sprinkle of cinnamon or a drizzle of honey.

Mexican Honey and Cinnamon Rice Pudding is a rich and comforting dessert, with the sweetness of honey and the warmth of cinnamon enhancing the creamy texture of the rice. It’s a dessert that’s both nostalgic and satisfying, perfect for family gatherings or a quiet evening at home. Whether served warm or chilled, this pudding will delight with its familiar flavors and creamy consistency, making it a dessert to savor.

Mexican Chocolate Flan Cake

Mexican Chocolate Flan Cake combines two beloved Mexican desserts—flan and chocolate cake—into one delicious creation. The bottom layer is a rich, moist chocolate cake, while the top is a velvety, caramelized flan. Made in a Dutch oven, the layers meld together beautifully, creating a decadent dessert that is sure to impress guests with its rich flavor and stunning presentation.

Ingredients:

For the caramel:

• 1/2 cup sugar

For the chocolate cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the flan:

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 3 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Begin by making the caramel: In a small saucepan, melt the sugar over medium heat until it turns golden and smooth. Carefully pour the caramel into the bottom of your Dutch oven, swirling it to coat evenly.
2. For the chocolate cake: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar together. Add the eggs one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and milk to the butter mixture, stirring until smooth.
3. Pour the chocolate cake batter into the Dutch oven over the caramel.
4. For the flan: In a bowl, whisk together the evaporated milk, sweetened condensed milk, eggs, and vanilla extract. Gently pour the flan mixture over the chocolate cake batter in the Dutch oven.
5. Cover the Dutch oven with its lid and bake over low heat for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool to room temperature before refrigerating for at least 4 hours.
7. To serve, run a knife around the edges of the cake and carefully flip it onto a plate. The flan will be on top, with the chocolate cake beneath.

Mexican Chocolate Flan Cake is a stunning dessert that blends the richness of chocolate cake with the smooth creaminess of flan. The caramel layer adds a touch of sweetness and richness, making each bite an indulgent treat. This layered cake is a showstopper at any celebration, providing a delightful contrast of textures and flavors that will leave your guests asking for more.

Mexican Cinnamon Sugar Churro Ice Cream Sandwiches

These Churro Ice Cream Sandwiches bring together two Mexican favorites: churros and ice cream. The crispy, cinnamon-sugar-coated churros are perfect for holding creamy ice cream, creating a sweet and indulgent treat. Made in a Dutch oven, the churros are easy to make and provide the perfect crunchy contrast to the rich ice cream filling. This dessert is an ideal choice for a fun and festive occasion.

Ingredients:

For the churros:

• 1 cup water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• Vegetable oil for frying
• 1/2 cup sugar
• 1 tablespoon ground cinnamon

For the ice cream:

1 pint of vanilla or chocolate ice cream (or any flavor of your choice)

Instructions:

1. To make the churros, combine the water, butter, sugar, and salt in a Dutch oven over medium heat. Stir until the butter is melted and the mixture comes to a boil.
2. Remove the pot from heat and stir in the flour until a dough forms. Let it cool for a few minutes, then add the eggs one at a time, stirring until smooth. Stir in the vanilla extract.
3. Heat vegetable oil in the Dutch oven to about 350°F (175°C). Spoon the dough into a piping bag fitted with a star-shaped nozzle.
4. Pipe the dough into long strips of churros into the hot oil, cutting them to the desired length. Fry until golden brown, about 2-3 minutes per side.
5. In a small bowl, mix the sugar and cinnamon. Roll the churros in the cinnamon-sugar mixture as soon as they come out of the oil.
6. Let the churros cool slightly, then slice them in half lengthwise, creating a “sandwich” shape.
7. Scoop a generous amount of ice cream into the center of one half of each churro. Top with the other half and serve immediately.

Mexican Cinnamon Sugar Churro Ice Cream Sandwiches are a fun, indulgent dessert that blends the warm, crispy texture of churros with the cold, creamy goodness of ice cream. The cinnamon-sugar coating gives these treats a delicious flavor, and the ice cream provides a cool contrast, making this dessert a perfect summer indulgence. It’s an exciting twist on classic churros and a sure hit at any gathering!

Mexican Vanilla and Almond Shortbread Cookies

Mexican Vanilla and Almond Shortbread Cookies are a simple yet decadent dessert that pairs the rich flavor of almonds with the smoothness of vanilla. These buttery cookies are easy to make and bake in a Dutch oven, resulting in a crispy yet melt-in-your-mouth texture. Perfect for tea time or as a homemade gift, these cookies are a timeless Mexican treat with a sophisticated flavor profile.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of salt
• Sliced almonds for garnish (optional)

Instructions:

1. Preheat your Dutch oven over medium heat and line the bottom with parchment paper.
2. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla extract and almond extract, mixing until incorporated.
3. Gradually add the flour, cornstarch, and salt, mixing until a soft dough forms.
4. Roll the dough into small balls and flatten them slightly with your fingers or a fork.
5. Arrange the cookies in a single layer in the Dutch oven and cover with the lid. Bake over low heat for 12-15 minutes, or until the edges of the cookies begin to turn golden brown.
6. Let the cookies cool slightly, then transfer them to a cooling rack. Garnish with sliced almonds on top of each cookie, if desired.

Mexican Vanilla and Almond Shortbread Cookies are a delicate, buttery treat that combines the sweet fragrance of vanilla and the nuttiness of almonds. These cookies have a melt-in-your-mouth texture that makes them irresistible with every bite. They’re an elegant yet easy dessert, perfect for any occasion or as a sweet homemade gift. Their refined flavor and simplicity make them a timeless classic in Mexican baking.

Mexican Rice Pudding with Chocolate (Arroz con Leche con Chocolate)

Mexican Rice Pudding is a beloved dessert, and this version with chocolate adds a delightful twist to the classic recipe. Creamy rice pudding flavored with cocoa, cinnamon, and vanilla is the perfect comfort food. Made in a Dutch oven, this dessert is easy to prepare and full of rich, chocolaty flavor. Ideal for cozy nights or holiday gatherings, this sweet dish is sure to satisfy your chocolate cravings while staying true to traditional Mexican flavors.

Ingredients:

• 1 cup long-grain rice
• 4 cups whole milk
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain the rice and set it aside.
2. In your Dutch oven, combine the milk, sugar, cocoa powder, cinnamon, salt, and rice. Stir well and bring to a simmer over medium heat.
3. Reduce the heat to low and cover the Dutch oven. Let the rice cook for 25-30 minutes, stirring occasionally, until the rice is soft and the pudding has thickened.
4. Stir in the chocolate chips and vanilla extract. Continue cooking for an additional 5-10 minutes, allowing the chocolate to melt and the pudding to become smooth.
5. Serve warm or chilled, and garnish with a sprinkle of cinnamon or additional chocolate shavings.

Mexican Rice Pudding with Chocolate (Arroz con Leche con Chocolate) is a comforting dessert that combines the familiar creaminess of traditional arroz con leche with the rich, indulgent flavor of chocolate. The chocolatey, cinnamon-infused rice pairs perfectly with the creamy texture, making this dessert an irresistible treat. Whether served warm or chilled, it’s a fantastic way to enjoy a twist on a Mexican classic.

Mexican Cajeta (Goat’s Milk Caramel)

Cajeta is a traditional Mexican caramel made from goat’s milk, sugar, vanilla, and cinnamon, creating a rich, creamy sauce with a deep, complex flavor. It’s perfect for drizzling over ice cream, pancakes, or cakes, and it also makes a wonderful gift. This recipe, made in a Dutch oven, allows the cajeta to cook slowly and develop its signature caramelized taste, making it the perfect sweet addition to many desserts.

Ingredients:

• 4 cups goat’s milk (or whole milk)
• 2 cups sugar
• 1 cinnamon stick
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda (optional, for thickening)

Instructions:

1. In a Dutch oven, combine the goat’s milk, sugar, and cinnamon stick. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
2. Once the mixture starts simmering, lower the heat and let it cook gently for 45 minutes to 1 hour, stirring frequently. The milk will reduce and thicken, turning into a rich caramel sauce.
3. If you prefer a thicker consistency, stir in the baking soda (optional) and continue simmering for another 10 minutes.
4. Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.
5. Let the cajeta cool before transferring it to a jar or bottle. Store it in the refrigerator for up to a month.

Mexican Cajeta is a velvety, caramel-like sauce with a unique richness from goat’s milk and the warmth of cinnamon and vanilla. Its deep, complex flavor makes it an ideal topping for a variety of desserts, or it can be enjoyed on its own by spoonfuls. This homemade version, made in the Dutch oven, results in a decadent treat that can be used to elevate any dish. Whether drizzled over ice cream or added to cakes, it’s a luxurious addition to your dessert repertoire.

Mexican Sweet Corn Cake (Pastel de Elote)

Pastel de Elote, or Mexican Sweet Corn Cake, is a traditional dessert made with fresh corn, sugar, and a hint of vanilla. This moist, dense cake is sweet and comforting with a slight corn flavor that makes it unique. Baked in a Dutch oven, it’s easy to prepare and brings a delicious taste of Mexican home cooking to your table. This dessert is perfect for sharing with friends and family during special occasions or casual gatherings.

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup masa harina (corn flour)
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup coconut milk (optional for extra richness)

Instructions:

1. Preheat the Dutch oven over medium heat and grease the bottom or line with parchment paper.
2. In a blender or food processor, blend the corn kernels until smooth.
3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition. Stir in the vanilla extract.
4. In another bowl, combine the masa harina, all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk, until everything is well incorporated.
5. Pour the corn mixture into the prepared Dutch oven. Cover with the lid and bake over low heat for 40-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Let the cake cool for 10 minutes before serving. Optionally, drizzle with coconut milk for extra flavor and moisture.

Mexican Sweet Corn Cake (Pastel de Elote) is a unique and flavorful dessert that celebrates the natural sweetness of corn. Its dense and moist texture, combined with the subtle vanilla and coconut notes, makes this cake a comforting treat perfect for any occasion. Easy to make in a Dutch oven, it’s a delicious way to enjoy a classic Mexican dessert that brings a touch of warmth and tradition to the table.

Note: More recipes are coming soon