I have used regular chocolate syrup as a dipper for my churros. So it was okay, but I wanted a spicy taste, so I made Mexican chocolate sauce for churros.
It wasn’t an average sauce like with a chocolate drizzle or a thin cocoa mix. It was actually thick, velvety, rich, and also spicy.
Which is really good for churros. And I’m telling you, once you try this spicy Mexican chocolate sauce for churros, you may not like the regular version.
So, in this pause, I’ll show you how to make this Mexican chocolate sauce for churros recipe at home.
I’ll also give you the best chocolate you can add, spices you need, how you’re going to make it thick and durable, and how you’re going to store it, and much more.
What Makes Mexican Chocolate Sauce Different?
Okay, first let me tell you what the differences are between this Mexican spicy chocolate sauce for churros and other regular chocolate sauces.
Here are a few things:
- Spice & Warmth: This Mexican chocolate sauce includes chili powder, cinnamon, and you can also use a little nutmeg or clove. It will give this sauce a warm, earthy background that will cut through the sweetness.
- Bittersweet Flavor: This spicy Mexican sauce for churros is not overly sugary. It has a balance of bittersweet chocolate with a bit of sugar/honey. So it will taste like real chocolate, not like syrupy dessert topping.
- Thicker Texture: You’ll notice this Mexican spicy chocolate sauce for churros is almost like a ganache — thicker than syrup, but thinner than a pudding.
- Bold Aroma: You will get a combo of cocoa, cinnamon, spice, and vanilla in one hit. And trust me, that will smell like café-style indulgence.
Also read: Low Calorie White Chocolate Sauce Recipe Without Cream & Sugar
Mexican Chocolate Sauce for Churros Ingredients
You will need only a few ingredients to make this Mexican Chocolate Sauce for churros.
But the important thing is that you will need quality ingredients. And, a perfect trick to balance it:
So, here are my recommendations, which I have personally tried:
1. Dark Chocolate (High Quality)
You have to use a dark chocolate bar or chips that should be at least 60 to 70% cacao. They will give you a deep, slightly bitter profile. My recommendations are:
- Lindt 70% Dark Chocolate
- Ghirardelli Bittersweet Baking Chips (60%)
- Callebaut or Valrhona if you’re going premium
You shouldn’t use sweet chocolate — this sauce needs the dark chocolate’s boldness.
Amount: 150g (around one heaping cup chopped)
2. Whole Milk (or Cream)
You need this to thin the sauce and make it silky. I prefer whole milk for balance, but you can also use half-and-half or heavy cream; they will make this Mexican sauce more decadent.
Amount: ¾ cup (Use less if you want it extra thick)
3. Ground Cinnamon
Cinnamon is non-negotiable. It will give you the signature Mexican warmth. You will just need ½ tsp to flavor the whole batch.
Amount: ½ teaspoon (or more if you love it)
4. Chili Powder or Cayenne
This is what will give your chocolate sauce the kick.
Don’t worry — we’re not making it burn-your-mouth spicy. You will use a small amount for just the heat that lingers after each bite. Not too spicy like Chutney.
Best option: You can use Ground ancho chili powder, they are smoky and not too hot.
You can also use chipotle powder if you want a smoky depth, or a pinch of cayenne for heat.
Amount: ¼ to ½ teaspoon (you can also adjust it based on heat preference)
5. Sugar or Honey
You can use regular sugar if you want a more classic texture. But honey will add a floral richness, and it’s also natural.
You won’t need much, since the chocolate is the star.
Amount: 1½ tablespoons (Add more if your chocolate is too bitter)
6. Vanilla Extract
Just a dash will make everything come together. It will add depth and cut the spice a bit.
Amount: ½ teaspoon
Also read: Mexican Chocolate BBQ Sauce Recipe
Optional Add-Ins
These aren’t essential, and I haven’t tried them all with this Mexican chocolate sauce for churros, but I have used them with other recipes, so I know they taste good.
So, if you want to play around, you can go with any of the following:
- Espresso powder: ¼ tsp — It will deepen the chocolate flavor
- Nutmeg or clove: just a tiny pinch to increase spice warmth
- Orange zest: for a Mexican orange-chocolate version
- Salt: A tiny pinch will enhance all flavors
Step-by-Step: How to Make Spicy Mexican Chocolate Sauce
It will take just 10 minutes to make this spicy sauce for churros. You will just melt, whisk, and pour. That’s it.
Step 1: Heat the Milk + Spices
You want to take a small saucepan, and add the following ingredients:
- ¾ cup whole milk
- ½ tsp cinnamon
- ¼ tsp chili powder (or cayenne or chipotle)
- 1½ tbsp sugar or honey
- Tiny pinch of salt (optional)
Then, place your saucepan over medium heat.
And now, keep stirring it in between (also you don’t wanna boil it, you only want it to start steaming, that’s it.
This will help in infusing the milk with the spices.
Pro Tip: If you are using espresso powder or orange zest, you can add it here, too.
Step 2: Add Chocolate
Once the milk is hot and steaming, you have to turn the heat to low and add your chopped chocolate or chocolate chips.
After adding the chocolate, whisk it slowly to melt the chocolate until it becomes a smooth paste. This sauce will thicken as the chocolate melts.
Keep stirring for 2 to 3 minutes until you get a glossy, pourable texture.
Step 3: Finish With Vanilla
Turn off the heat. Add ½ tsp vanilla extract, and stir it in.
At this point, you’ll have a silky, dark, spiced chocolate sauce that’s thick enough to coat a spoon but still pourable for churros dipping.
Adjust thickness: If the Mexican sauce is too thick, you can add more warm milk. And, if too thin, you can keep whisking over low heat for 2 more minutes.
Also read: Homemade Torani Style White Chocolate Sauce
Thick vs. Thin, which is good?
This Mexican chocolate sauce is good in both textures, thick and thin. So you want it, depending on how you want to use it.
Here is a guide:
- For dipping churros: You wanna make it a little thicker, kinda a pudding-like ganache
- For drizzling over pancakes or ice cream, I recommend keeping it thin so that you can pour it easily.
- For filling cakes or jars: You can chill it to thicken more like frosting.
Besides this, you can even let it cool, and whip it with a hand whisk — it will turn into a spreadable fudge cream.
Serving Ideas: Not Just for Churros
I made this spicy Mexican chocolate sauce for churros, but obviously, it doesn’t stop here.
Here’s what else you can dip, pour, or spread it on:
- Vanilla ice cream: It will make this taste like a Mexican chocolate fudge sundae
- Brownies: You can use it as a warm drizzle or even frosting
- Waffles or pancakes: You can pour it over breakfast and thank me later
- Donuts or beignets: Use this sauce instead of sugar glaze
- Strawberries or sliced bananas: You can dip like fondue
- Crepes: You have to fill with cream, fold, and drizzle with this sauce
How Spicy Should It Be?
Now the spice level is up to you — I make it medium, with ¼ tsp chili powder and a tiny pinch of cayenne. And I’m also okay with super spicy sauce and other recipes.
But here’s a rough heat scale:
- Mild: Just add cinnamon and no chili
- Warm: ¼ tsp ancho or chipotle
- Medium: ½ tsp chili + pinch cayenne
- Spicy: Full ½ tsp cayenne or chipotle with cinnamon combo
If you want it spicier, you should start small, taste, and add more. Spices bloom with heat, so you should always taste before going wild.
Storing and Reheating
This Mexican chocolate sauce for churros stores really well. Here’s how:
- Fridge: You have to store it in an airtight jar or container; your sauce would be okay for up to 5 to 6 days
- It will thicken as it cools. That’s normal.
To reheat your sauce, just microwave it in short bursts, or you can warm it over low heat on the stove. Stir it and the sauce will return to glossy perfection.
You can also freeze it if you want, and next time when you want to eat, you will have to keep it at room temperature for hours or overnight, or reheat it.
Tips to Nail It Every Time
Remember to follow these tips for a perfect Mexican spicy chocolate sauce for churros:
- Use quality chocolate: You shouldn’t use cheap chocolate, as it will make your sauce grainy
- Don’t overheat the milk: just steam it and avoid boiling
- Whisk constantly: it will help the chocolate melt properly
- Chill for a thicker texture: if you want a sauce like a spread or filling
- Add spices early: They will bloom in warm milk
Conclusion
It was my Mexican Chocolate Sauce for Churros, but it’s not just a regular sauce.
This Mexican chocolate sauce has got the heat, the depth, and the kind of richness that’ll have you licking the spoon straight from the saucepan (don’t ask how I know).
If I talk about its texture, it’s velvety, bold, and spicy just enough to keep things interesting, and won’t burn your mouth.
You can also control the flavor, like you can add more heat, more cinnamon, or even orange zest if you’re feeling extra.
I’ve made this same sauce for dipping churros, but I also tried it with other things, including fried chicken.
Frequently Asked Questions (FAQs)
Here are a few questions and their answers about this Mexican chocolate sauce for churros:
Can I make this Mexican chocolate sauce ahead of time and reheat it later?
Yes, you can make this spicy chocolate sauce for churros in advance. It will be okay for the next 5 to 6 days.
But you have to store it in an airtight container. And when you want to eat, again, you have to reheat using a microwave.
And while reheating, you should keep stirring it in between.
If you are using the stove top, keep it on low heat. And you want to heat your sauce until it brings back a glossy, smooth texture.
What type of chili should I use for the best flavor and heat balance?
If you want a smoky, spicy flavor, you should use ancho chili powder. It’s mild and earthy.
But if you want a little more heat, you should use chipotle powder. It will add smokiness, too.
And if you want your sauce to be hot without much smoke, you can add a pinch of cayenne pepper.
Can I use this sauce for other desserts besides churros?
Absolutely, this Mexican chocolate sauce is not limited only to churros; you can use it for other desserts, for example, ice cream, waffles, pancakes, brownies, fresh fruits, and many more things.
You can also drizzle it on crepes, use it as a dip for donuts, for cookies, or spoon it onto many dessert jars with whipped cream.
This Mexican spicy chocolate sauce is excellent and works very well with many things. As I told you, I have also tried it with fried chicken, and I loved that.
Mexican Chocolate Sauce for Churros
Ingredients
Main Ingredients:
- 150 g dark chocolate at least 60–70% cacao, chopped
- ¾ cup whole milk or heavy cream for richness
- ½ tsp ground cinnamon
- ¼ –½ tsp chili powder ancho, chipotle, or cayenne to taste
- 1½ tbsp sugar or honey adjust to taste
- ½ tsp vanilla extract
- Tiny pinch salt optional
Optional Add-ins:
- ¼ tsp espresso powder for deeper flavor
- Tiny pinch nutmeg or clove for spice warmth
- Orange zest for citrus twist
Instructions
Step 1 – Warm Milk & Spices
- In a small saucepan, add ¾ cup whole milk, ½ tsp cinnamon, ¼ tsp chili powder, 1½ tbsp sugar (or honey), and a pinch of salt. Heat over medium, stirring gently. Don't let it boil — just heat until it starts to steam. This infuses the milk.
Step 2 – Melt the Chocolate
- Lower the heat. Add 150g chopped dark chocolate. Whisk gently until melted and smooth. Let it simmer for 2–3 minutes until glossy and slightly thickened.
Step 3 – Finish & Adjust
- Remove from heat. Stir in ½ tsp vanilla extract. Adjust the thickness if needed — add a splash of warm milk to thin, or simmer slightly more to thicken. Serve warm.
Notes
I’m a self-taught home cook who turns everyday ingredients into comforting, café-style recipes. I test everything in my own kitchen (sometimes more than once), tweak flavors how I like them, and share only what I actually enjoy.
Most of my recipes are chocolate-based or have a creative twist, and I keep them preservative-free, beginner-friendly, and fun to make.
If you love cozy drinks, healthier desserts, or bold flavor combos — you’re in the right place. [Read full story]
