Mexican Chocolate Sauce for Churros
This spicy Mexican chocolate sauce for churros is velvety, rich, and full of café-style flavor — with cinnamon warmth, bittersweet chocolate, and a gentle chili kick that takes it way beyond regular chocolate syrup.
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
Always bloom your spices in the warm milk — it’s what will unlocks the full Mexican flavor. And if your sauce thickens too much after cooling, you should reheat with a splash of milk and it’ll come right back to silky smooth.