Celebrate Cinco De Mayo with these unreal Mexican-inspired desserts that include most of the staples of this holiday. Yes, yes! The Churros are in there somewhere. So choose your favorite recipe and prepare for the most delicious fiesta of your life. And just a heads up; you might need to skip your daily siesta after eating all of these energy-pumped delights. Sorry, not sorry...
- Mexican Hot Chocolate Pie
Source - delish.com
Let’s take hot chocolate to a whole other level with this Mexican pie. The filling's light and fluffy, with a little bit of heat.
- For The Crust
- Cooking spray, for pie dish
- 10 graham crackers
- 6 tbsp. melted butter
- 1/3 c. granulated sugar
- kosher salt
For The Pie
- 3 c. whole milk
- 4 egg yolks
- 3/4 c. sugar
- 1/3 c. cornstarch
- 1 1/2 tsp. cinnamon
- 1/3 tsp. cayenne pepper
- 1 tsp. salt
- 2 tbsp. butter
- 1 tsp. vanilla extract
- 2 c. Hershey’s special dark Chocolate Chips
For The Topping
- 1 c. marshmallow creme
- 1 c. Whipped topping
- Chocolate shavings, for garnish
- Preheat the oven to 350° F and spray a pie dish with nonstick cooking spray. Make crust: In a food processor, pulse graham crackers until fine crumbs form. Transfer to a medium bowl, then add melted butter, sugar, and a pinch of salt and mix until combined.
- Press graham cracker mixture firmly into the prepared pie dish. Bake until the crust is lightly golden, 8 to 10 minutes. Let cool to room temperature.
- Make pie: In a medium bowl, whisk together milk and egg yolks until fully combined.
- In a small saucepan, combine sugar, cornstarch, cinnamon, cayenne, and salt and whisk to combine. Add milk mixture and whisk again until no lumps remain. Bring mixture to a boil, then reduce heat and let simmer for 1 minute.
- Remove from heat and stir in butter, vanilla, and Hershey’s special dark Chocolate Chips until completely melted. Pour mixture into prepared crust and refrigerate until firm, at least 2 hours.
- Meanwhile, make marshmallow topping: Fold marshmallow creme into whipped topping and spread onto center of pie. Top with chocolate shavings and serve.
- Creamy Caramel Flan
This rich, creamy, caramel flan dessert is the perfect way to finish off your Cinco De Mayo dinner.
- 3/4 cup sugar
- 1/4 cup water
- 1 package (8 ounces) cream cheese, softened
- 5 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
- Preheat the oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.
- Place the dish in a larger baking pan. Pour boiling water into a larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.
- Remove the dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
- To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
- No-Fry Fried Ice Cream
This extremely easy dessert recipe is the non-oily version of the traditional Mexican fried ice cream so you won’t feel so guilty after eating a few.
- 1 quart vanilla ice cream
- 1/4 cup packed brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
- 2 cups crushed cornflakes
- Optional: Whipped cream and caramel ice cream topping
- Preheat the oven to 350°. Using a 1/2-cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Freeze until firm, about 1 hour. Meanwhile, combine brown sugar, butter and cinnamon. Stir in cornflakes. Transfer to an ungreased 15x10x1-in. baking pan. Bake until lightly browned, 4-6 minutes. Cool completely.
- Roll ice cream balls in crumb mixture. Cover and freeze until firm, at least 1 hour. If desired, serve with toppings.
- Homemade Churros
We just couldn't pass everyone’s favorite dessert of the holiday. So here it is!
For The Churros
- 1 c. water
- 6 tbsp. butter
- 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 1 c. all-purpose flour
- 1 tsp. kosher salt
- 2 large eggs
- Vegetable oil, for frying
- Cinnamon sugar
For The Chocolate Dipping Sauce
- 3/4 c. dark chocolate chips
- 3/4 c. heavy cream
- 1 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let the mixture cool for 10 minutes.
- To cooled mixture, using a hand mixer, beat in eggs one at a time until combined. Transfer mixture to a piping bag fitted with a large open star tip.
- In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from the piping bag.
- Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
- Make chocolate dipping sauce: Place chocolate chips in a medium heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Pour hot cream over chocolate chips and let sit for 2 minutes. Add cinnamon and salt and whisk to combine.
- Serve churros with chocolate dipping sauce.
- Mexican Cinnamon Cookies
Finishing off this mouth-watering list with these traditional Mexican cinnamon cookies called Reganadas.
- 1 large egg, separated
- 2 cups lard
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1-1/2 teaspoons ground cinnamon
- Dash salt
- 3/4 cup sugar
- 2/3 cup sugar
- 4 teaspoons ground cinnamon
- Confectioners' sugar, optional
- Place egg white in a small bowl; let stand at room temperature 30 minutes.
- Preheat the oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard.
- Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times.
- Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake for 8-10 minutes or until the edges are light brown. Cool for 2 minutes.
- In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.