Cajeta de Celaya

Cajeta de Celaya is a rich and velvety caramel sauce made from goat's milk, originating from the city of Celaya in Mexico. This gluten-free dessert is perfect for drizzling over ice cream, pancakes, or enjoying by the spoonful.

Ingredients

• Goat's milk - 500 ml
• Sugar - 150 g
• Cinnamon stick - 1
• Vanilla extract - 1 tsp
• Baking soda - 1/4 tsp
• Sea salt - a pinch

Steps

1. In a heavy-bottomed saucepan, combine the goat's milk, sugar, and cinnamon stick. Stir well to dissolve the sugar.
2. Bring the mixture to a boil over medium heat, then reduce the heat to low to maintain a gentle simmer.
3. Add the baking soda and a pinch of sea salt. The mixture will froth up; stir continuously to prevent it from boiling over.
4. Cook the mixture for about 45-50 minutes, stirring frequently, until it thickens and reaches a caramel-like consistency.
5. Remove from heat, discard the cinnamon stick, and stir in the vanilla extract.
6. Allow the cajeta to cool slightly before transferring it to a clean jar. It will thicken further as it cools.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 36 g
• Fiber: 0 g
• Sugar: 30 g
• Sodium: 30 mg
• Cholesterol: 20 mg
• Total Fat: 2 g
• Saturated Fat: 1 g
• Unsaturated Fat: 1 g
• Water: 0.5 L

Health Benefits

• Goat's milk is easier to digest for some people compared to cow's milk.
• Cajeta is high in calcium, which is beneficial for bone health.

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