Cajeta (Mexican Goat's Milk Caramel)

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This authentic cajeta recipe is a creamy Mexican caramel made from goat’s milk, perfect for desserts or coffee.

Cook Time1 30

Total Time1 30

Course: Dessert

Cuisine: Mexican

Servings: cups

In a small bowl, dissolve ½ teaspoon baking soda in 2 tablespoons of goat milk. Set aside.
In a deep, heavy-bottomed saucepan, combine remaining goat milk (almost 4 cups), 1 cup brown sugar or grated piloncillo, ¼ teaspoon salt, and ¼ teaspoon ground cinnamon or 1 cinnamon stick.
*See recipe notes about cinnamon
Place the saucepan over medium heat and stir constantly until the sugar dissolves and the mixture comes to a gentle simmer.
Once the milk is simmering, reduce the heat to low and slowly stir in the dissolved baking soda. This helps the milk caramelize smoothly and prevents clumping and over foaming.
Let the mixture simmer low and slow, stirring frequently. The milk will foam and thicken gradually. This usually takes about 1–1½ hours.
Stop cooking slightly before it has reached your desired consistency, because it will continue to thicken as it cools.
*If you prefer a texture that allows for drizzling, stop when the cajeta lightly coats the back of a spoon but still drips off easily. If you prefer a thicker spreadable texture, stop cooking when the cajeta fully coats the back of a spoon without much dripping.
Remove from heat, discard the cinnamon stick (if used), and stir in ½ teaspoon vanilla extract.
Let the cajeta cool before transferring it to a clean, airtight jar. Refrigerate for up to 1 month.

Use piloncillo instead of brown sugar for a deeper, more complex caramel flavor that’s closer to traditional Mexican cajeta. A heads-up: some products labeled as piloncillo are actually made from other ingredients, so look for 100% pure cane sugar on the label.
Cinnamon choice and timing matter – use cinnamon sticks if you prefer a warm, spicy infusion. The longer it simmers, the more flavor it will infuse. Ground cinnamon added at the beginning will mellow into a smoother flavor, while adding it at the end preserves a brighter, aromatic kick.
For longer storage, you can freeze cajeta in small portions for up to 3 months. Thaw in the fridge before using.
The consistency may thicken slightly in the fridge. If you want it pourable again, warm it gently over low heat and stir until smooth. This makes it easy to use as a sauce, filling, or topping whenever you need it. But if you cook it to an easily pourable consistency to begin with, you should still be able to drizzle it straight out of the fridge.