DessertsMediumFree

Goat Milk Caramel

Name: Goat Milk Caramel
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 1 litre Goat's milk; 250 g Sugar; 1 Cinnamon stick; 0.5 tsp Bicarbonate of soda; 1 tsp Vanilla extract; 1 pinch Salt

100 min (10 prep + 90 cook) Medium 10 servings Guanajuato

Edmond Bojalil

Recetas Mexas

Published: 11 Mar 2026 · Updated: 19 Mar 2026

Slowly cooked goat's milk caramel, an emblematic sweet from Guanajuato.

About this recipe

Cajeta is a traditional Mexican sweet made from goat's milk slowly caramelised with sugar, cinnamon, and a touch of bicarbonate of soda that promotes the Maillard reaction and gives it its characteristic dark amber colour. The process demands patience: the milk is cooked over low heat for about an hour and a half, stirring constantly to prevent it sticking to the bottom of the pan, until it reduces to a thick, spreadable consistency. The result is a silky caramel with a deeply complex flavour: sweet, slightly salty, with toasted notes and a subtle goaty tang that sets it apart from Argentine dulce de leche. It is used to fill crêpes, wafers, and churros, as a sauce for ice cream, or simply eaten by the spoonful straight from the jar. Artisan cajeta from Celaya is considered the finest in the country.

History & Origin

Cajeta originated in the city of Celaya, Guanajuato, where it has been produced since the eighteenth century, taking advantage of the abundant goat farming in the Bajío region. The name "cajeta" comes from the small wooden boxes (cajitas) in which the sweet was originally packed for sale and transport. Celaya proudly proclaims itself the "World Capital of Cajeta," and artisan production remains an important local industry. Cajeta-making families in Celaya have passed down their recipes for generations, and many still cook in copper pots over firewood, which lends a special smoky flavour. The key difference from South American dulce de leche is the use of goat's milk rather than cow's, giving it a more intense flavour and silkier texture. Variants exist with vanilla, quince liqueur (called cajeta envinada), walnuts, and even chilli. In 2019, Celaya's cajeta obtained a denomination of origin, protecting its recipe and traditional production method.

Estimated cost

£8.00

Total cost

£0.80

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

180

Calories

Protein

28g

Carbohydrates

Fat

Fibre

120mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Pour the goat's milk in a large heavy-based pot (preferably copper). Add the sugar, the cinnamon stick and the pinch of salt. Heat over medium heat, stirring until the sugar dissolves completely.
💡 Use a pot larger than you think you'll need: the milk rises when it boils.
2
When the milk begins to boil, reduce the heat to low. Add the bicarbonate of soda dissolved in water: the mixture will foam and rise considerably. Stir well.
💡 El bicarbonate of soda speeds up caramelisation and neutralises the acidity of the goat's milk.
3
Cook over low heat for approximately 1 and a half hours, stirring frequently with a wooden spoon, always scraping the bottom and sides of the pot to prevent sticking.
4
The cajeta will be ready when has reduced a aproximadamente a third of its volume original, has a colour amber dark and a consistency thick that covers the back of the spoon. Remove the cinnamon.
💡 To check whether it is ready, deja caer a drop in a cold plate: it should hold its shape without running.
5
Remove from the heat, add the vanilla if using it and leave to cool. The cajeta will thicken further as it cools. Decant into sterilised glass jars.
💡 It keeps for up to 3 months in the fridge.