Mexican Dessert Recipes | The Daily Dish

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Mexican Dessert Recipes

Coffee and Chocolate Rice Pudding

2 Comments | Written on December 11, 2014 at 5:00 am , by

Feliz Navidad!  If you are looking to add a little south of the border flair to your menu this holiday season, this recipe for Coffee and Chocolate Rice Pudding is for you.

In this unique preparation, coffee is infused into the rice and chocolate takes this creamy dessert to the next level.

Keep reading for the recipe…

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Mexican Hot Chocolate Snickerdoodles

No Comments | Written on April 30, 2014 at 5:00 am , by

With Cinco de Mayo fast approaching you will see a lot of recipes for guacamole or margaritas.  I wanted to share a recipe inspired by one of my favorite south of the border flavors – Mexican Hot Chocolate!  Highlighted by that intriguing flavor combination of rich chocolate and spicy cinnamon.

These Mexican Hot Chocolate Snickerdoodles have become one of my new favorite cookies!  They also freeze perfectly, so feel free to make a big batch and save some for later.   Although, mine never seem to last that long!

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Top 13 Mexican Recipes

2 Comments | Written on March 14, 2013 at 12:00 am , by

Since the recipe contest theme this week is Mexican (and a huge hit so far, by the way!) I wanted to do a roundup of some of my favorite Mexican-inspired recipes from The Daily Dish.  Take a peek and be sure to enter your Best Mexican Recipe Ever in the contest this week!

Keep reading for 13 of our favorite Mexican-inspired recipes!

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Dulce de Leche Liqueur Bundt Cake

4 Comments | Written on January 10, 2011 at 5:00 am , by

What’s better than a moist and delicious cake for dessert?  One that’s been spiked with your favorite liqueur!  I must admit, I have a particular affinity for these boozy cakes, it’s a really fun way to doctor up a cake mix.  For years I have been making my famous Kahula Cake for parties, and then there is always the Harvey Wallbanger Cake, an homage to the popular ’70’s drink of the same name.  I’m not alone since there is an entire group dedicated to these spiked confections on Mixing Bowl – check out “Boozy Cakes Rule!

I came up with this recipe after discovering an outstanding beverage I had never tasted before – Dulce de Leche liqueur.  AMAZING!  It’s a cream liqueur and has a wonderful caramel flavor.  Put it in a bundt cake with a little caramel drizzled on top – heaven!


For Cake:
1/2 cup chopped hazelnuts
18.25 ounce Devil’s Food Cake Mix
3.9 ounce package instant chocolate pudding mix
4 eggs
1/3 cup water
1/2 cup cooking oil
3/4 cup Dulce de Leche liqueur

For Glaze:
1/2 cup granulated sugar
4 Tablespoons butter
3 Tablespoons water
2 Tablespoons Dulce de Leche liqueur

Garnish:  Caramel Ice Cream Topping

For Cake:  Heat oven to 350 degrees.  Grease and flour a 10-inch Bundt pan.  Sprinkle chopped hazelnuts evenly into bottom of pan; set aside.  In a large mixing bowl, combine cake mix, pudding mix, eggs, water, and oil.  Beat at medium speed for 2 minutes or until combined, scraping down sides of bowl as needed.  Beat in 3/4 cup liqueur until blended.  Spoon into prepared Bundt pan.  Bake for 45 minutes or until a cake tester inserted comes out clean.  When cake is almost done, prepare glaze:  In a small saucepan, stir together granulated sugar, butter, and water.  Bring to a boil and boil for 2 minutes.  Remove from heat and stir in 2 Tablespoons liqueur.  After cake is done, place on cooling rack.  While cake is warm, spoon hot glaze evenly over cake in pan.  Allow pan to sit for 45 minutes, then remove cake from pan, turning upside down so nuts come out on top.  Let cake cool completely.  To serve, slice cake into wedges and place on serving dishes.  Drizzle each slice with some caramel topping and serve.  Serves 16.

Mexican Hot Chocolate Pudding

6 Comments | Written on December 16, 2010 at 5:00 am , by

A hint of cinnamon is what makes Mexican Hot Chocolate special.  All the flavors of this warm holiday drink are transformed into an easy pudding dessert!  This recipe is featured as part of our Top 10 Easy Christmas Desserts.  Enjoy this dish and check out all 10!



1/2 cup packed brown sugar
1/3 cup unsweetened cocoa powder
2 squares (1 ounce each) semisweet chocolate, coarsely chopped
3 Tablespoons cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups reduced fat chocolate milk, divided
1/2 cup Reduced Fat Sour Cream
1-1-/4 teaspoons vanilla extract
Garnish: Additional sour cream
Additional cinnamon for sprinkling


1. In a medium saucepan, combine the brown sugar, cocoa powder, chopped chocolate, cornstarch, cinnamon, and salt. Place on stove over medium heat and whisk in 1 cup of the chocolate milk. Cook and stir until chocolate melts.

2. Gradually stir in the remaining 1 cup of chocolate milk and the sour cream. Cook, stirring constantly, until mixture is thick and smooth and bubbles pop on the surface, about 8-9 minutes. Remove pan from heat and stir in vanilla.

3. Pour mixture into serving dishes and immediately place a piece of plastic wrap directly touching the surface of the pudding. Cool slightly, then refrigerate until cold, or overnight.

4. To serve, place a small dollop of sour cream on pudding and sprinkle with cinnamon. Serves 4-6