Cajeta with spoon I made one of the tastiest things I have in a while – Cajeta. Similar to Dulce de Leche, this Mexican treat is made by reducing goat’s milk with cinnamon and sugar until it caramelises.

The recipe I used was out of Rick Bayless‘ excellent book, Mexican Kitchen. The result was thick, creamy, and utterly delicious.

Cajeta with Vanilla Ice Cream

In fact, I have never made anything from that cookbook that wasn’t fantastic (as long as I could get my hands on the ingredients, which isn’t easy in Ireland!)

If you want to try it, there is a recipe here or here.

We ate it mostly over vanilla ice cream (see right), and it disappeared pretty quickly, I can tell you. Ausra, from our Dingle shop found an excellent use for it – a Cajeta Latte – a Mexican twist on a caramel latte. Yum!

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6 thoughts on “Cajeta

  1. Small world! I got a prize of a Mexican cookbook called Dona Tomas last week and this was the first thing I had bookmarked to make from it! I was going to try it in a trés leche cake but ice-cream sounds just as good.
    P.S. I’m having difficulty pronouncing half the ingredients in the book never mind tracking them down.

  2. I found out the hard way that telling folks you are giving them a jar “caramel, made from goat’s milk” doesn’t always get the best reaction. Best to have unadventurous eaters taste it first, then tell them what’s in it.

    Kieran – if you need any nonperishables, I’d be happy to bring you some stuff at the end of the month – I live in San Francisco, so I have access to most/all Hispanic ingredients.

  3. That’s a very kind offer, Jen! I would love some dried chilli peppers – a variety would be great! I’d be happy to reimburse you of course

  4. thanks for putting the pic on ur site.

    P.S. i am taking Spanish and i have to cook something from Mexico. i think this will be an easy recipe!

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