Mexican cajeta has been traditionally made from tangy-earthy goats milk. See our recipe below for Cajeta Sauce. It’s great on crepes, churros, ice cream, pancakes, toast, and in coffee.
Meyenberg is a trusted name in goat milk products, known for offering gentle, high-quality dairy alternatives. Their Evaporated Goat Milk has a rich, creamy texture that works beautifully in baking, coffee, and savory dishes, while being easier to digest for many people than traditional cow’s milk. It’s a versatile pantry staple that adds smoothness and depth to recipes without overpowering flavor. Whether used in desserts or everyday cooking, it’s a simple way to elevate meals with a lighter touch.
Mexican Cajeta Sauce
INGREDIENTS
-
- 1 can (12 fl oz) Meyenberg Evaporated Goat Milk
- 1/3 cup granulated sugar + 1/4 cup packed dark brown sugar
- 1 tsp vanilla extract and
- 1/4 tsp baking soda
- 1 tsp kosher salt, optional
DIRECTIONS
- Shake the evaporated goat milk can vigorously before opening.
- In a heavy-bottomed saucepan, heat the evaporated goat milk over medium heat until it almost scalds.
- Add the granulated sugar, brown sugar, vanilla, and baking soda. Stir well to dissolve the sugar.
- Reduce heat to low. Let the mixture simmer, stirring frequently, for about 20-30 minutes. The mixture will foam up, which is normal.
- Continue to cook until the mixture reduces, darkens to a deep caramel color, and coats the back of a spoon.
- Remove from heat and pour into a glass jar. It will thicken significantly as it cools.
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