Mexican Chocolate Pudding: The Dessert You Didn’t Know You Needed

Imagine a dessert that’s rich, spicy, and creamy all at once. Mexican chocolate pudding isn’t just pudding—it’s a flavor explosion. Forget the bland, sugary stuff you grew up with.

This recipe kicks it up with cinnamon, chili, and a touch of dark chocolate. Why settle for basic when you can have legendary? Your taste buds will throw a party, and everyone’s invited.

Trust us, once you try this, there’s no going back.

Why This Recipe Slaps

Mexican chocolate pudding stands out because it’s not your average dessert. The combination of bittersweet chocolate, warm cinnamon, and a hint of chili creates a depth of flavor that’s unreal. It’s creamy without being cloying, spicy without burning your face off.

Plus, it’s stupidly easy to make. No fancy techniques, no obscure ingredients—just pure, unapologetic deliciousness.

Ingredients You’ll Need

2 cups whole milk (don’t skimp—this is dessert, not a diet)
1/2 cup heavy cream (because more fat = more flavor)
3 oz dark chocolate (70% cocoa), chopped (the good stuff)
1/4 cup granulated sugar (adjust to taste, you rebel)
2 tbsp cornstarch (the magic thickener)
1 tsp ground cinnamon (the real MVP)
1/4 tsp chili powder (or more if you’re brave)
1/2 tsp vanilla extract (because why not?)
Pinch of salt (balances the sweetness like a pro)

How to Make It: Step-by-Step

Whisk the dry stuff. In a bowl, mix sugar, cornstarch, cinnamon, chili powder, and salt. No lumps allowed.
Heat the milk and cream. In a saucepan, warm them over medium heat until steaming—don’t boil unless you enjoy scrubbing pans.
Combine and stir. Gradually whisk the dry mix into the warm milk.
Keep stirring until it thickens (about 3-4 minutes).
Add the chocolate. Dump in the chopped chocolate and vanilla. Stir until melted and smooth. Congrats, you’ve just made pudding.
Chill out. Pour into ramekins, cover with plastic (press it onto the surface to avoid a weird skin), and refrigerate for at least 2 hours.

Storage: Keep It Fresh

Store leftovers (ha, as if) in an airtight container in the fridge for up to 3 days.

The plastic wrap trick prevents pudding skin—unless you’re into that texture, in which case, we won’t judge. Freezing? IMO, it’s not worth it.

The texture gets weird, and life’s too short for grainy pudding.

Why This Pudding Is Good for You (Yes, Really)

Dark chocolate packs antioxidants, cinnamon helps regulate blood sugar, and chili boosts metabolism. It’s basically a health food. Okay, fine, it’s still dessert—but at least it’s not a sugar bomb.

Plus, the richness means you’ll be satisfied with a small portion. Unless you have zero self-control, in which case, good luck.

Common Mistakes to Avoid

Overheating the milk. Boiling = scorching = sadness. Keep it at a gentle simmer.
Skipping the cornstarch. Without it, you’ll have chocolate soup.
Delicious, but not pudding.
Going overboard with chili. A little heat is sexy; a lot is punishment. Know your limits.

Alternatives for the Adventurous

Swap the dark chocolate for Mexican chocolate tablets (like Abuelita) for an authentic twist. Use almond milk for a dairy-free version—just add an extra tbsp of cornstarch.

Top with whipped cream, crushed nuts, or a sprinkle of sea salt. Or all three. Live your best life.

FAQs

Can I use milk chocolate instead of dark?

Sure, if you want a sweeter, less complex flavor.

But dark chocolate balances the spices better. Don’t say we didn’t warn you.

How do I fix lumpy pudding?

Strain it through a sieve before chilling. Crisis averted.

Can I make this ahead of time?

Absolutely.

It keeps well for up to 3 days. Just cover it properly—no one likes a dried-out pudding.

Is this pudding kid-friendly?

Yes, but go easy on the chili if they’re spice-averse. Or don’t—maybe they’ll learn a valuable life lesson.

Final Thoughts

Mexican chocolate pudding is the dessert upgrade you deserve.

It’s easy, flavorful, and just spicy enough to keep things interesting. Whether you’re impressing guests or treating yourself, this recipe delivers. Now go make it—your future self will thank you.