Mexican Chocolate Sauce for Churros Recipe
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 of whole milk
- ½ tsp cinnamon
- ¼ tsp chili powder
- 1½ tbsp sugar (or honey)
- A pinch of salt.
- Heat over medium, stirring gently.
- Don't let it boil — just heat until it starts to steam. This will infuse the milk.
Step 2 – Melt the Chocolate
- Lower the heat.
- Add 150g chopped dark chocolate.
- Whisk until melted and smooth.
- Let it simmer for 2–3 minutes until it becomes glossy and thickened.
Step 3 – Finish & Adjust
- Remove from heat.
- Stir in ½ tsp vanilla extract.
- Adjust the thickness if needed — add a little warm milk to thin it, or simmer more.
- Serve warm.
Notes
Always bloom your spices in the warm milk — it’s what will unlocks the full Mexican flavor.