Dulce de Leche Mexicano

Recipe

Dulce de Leche Mexicano

Caramel Heaven: Mexican Style Dulce de Leche

4.7 out of 5

Indulge in the rich and creamy flavors of Mexico with this delectable Dulce de Leche recipe. Originating from Argentina, this beloved caramel treat has been adapted to the vibrant and spicy Mexican cuisine. Prepare to be enchanted by the sweet and velvety texture that will transport your taste buds to a fiesta of flavors.

Jan Dec
Dessert› Dulce de leche
Cuisine of the Americas› South American cuisine› Argentinian cuisine
Cuisine of the Americas› North American cuisine› Mexican cuisine

Preparation time

10 minutes

Cooking time

1 hour

Total time

1 hour 10 minutes

Yields

This recipe makes approximately 1 cup (240ml) of Dulce de Leche, enough to serve 8 people

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Nut-free, Soy-free, Egg-free

Allergens

Milk

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

In this Mexican adaptation of Dulce de Leche, we infuse the traditional recipe with a touch of Mexican flair. We incorporate a hint of cinnamon and a dash of vanilla to enhance the flavors and add a warm and aromatic twist to the caramel. This Mexican version of Dulce de Leche is perfect for adding a touch of sweetness to your favorite Mexican desserts. We alse have the original recipe for Dulce de leche, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 120 kcal / 502 KJ
  • Fat: 3g (1g saturated)
  • Carbohydrates: 22g (22g sugars)
  • Protein: 2g
  • Fiber: 0g
  • Salt: 0.1g

Preparation

  1. 1.
    In a medium-sized saucepan, combine the milk, sugar, and cinnamon stick.
  2. 2.
    Place the saucepan over medium heat and stir until the sugar has dissolved.
  3. 3.
    Bring the mixture to a gentle simmer, stirring occasionally to prevent scorching.
  4. 4.
    Reduce the heat to low and continue to simmer for about 1 hour, or until the mixture thickens and turns a golden caramel color.
  5. 5.
    Remove the saucepan from heat and discard the cinnamon stick.
  6. 6.
    Stir in the vanilla extract and let the Dulce de Leche cool to room temperature.
  7. 7.
    Transfer the Dulce de Leche to a jar or airtight container and refrigerate for at least 2 hours before using.

Treat your ingredients with care...

  • Milk — Use whole milk for a creamier and richer Dulce de Leche.

Tips & Tricks

  • Be patient while simmering the mixture, as it takes time for the flavors to develop and the caramel to thicken.
  • Stir occasionally to prevent the mixture from sticking to the bottom of the saucepan.
  • If you prefer a darker and more intense caramel flavor, you can simmer the mixture for a longer time.

Serving advice

Serve Dulce de Leche Mexicano drizzled over warm churros, as a topping for ice cream, or as a filling for Mexican pastries like conchas or empanadas.

Presentation advice

For an elegant presentation, transfer the Dulce de Leche to a decorative jar or small serving bowls. Garnish with a sprinkle of cinnamon or a drizzle of melted chocolate.

More recipes...