Dulce de Leche with a Moroccan Twist

Ingredients

While the original Argentinian dulce de leche is made with just milk and sugar, this Moroccan-inspired version adds a blend of spices to elevate the flavor profile. The addition of cinnamon, cardamom, and nutmeg gives the caramel sauce a warm and exotic twist, making it a perfect accompaniment to Moroccan desserts or a delightful topping for pancakes, ice cream, or fruit. We alse have the original recipe for Dulce de leche, so you can check it out.

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods, lightly crushed 4 cardamom pods, lightly crushed
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 160 kcal / 670 KJ
• Fat: 4g (2g saturated)
• Carbohydrates: 30g (30g sugars)
• Protein: 3g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a medium saucepan, combine the milk, sugar, cinnamon stick, cardamom pods, and nutmeg.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved.
3. 3.
   Bring the mixture to a gentle simmer, then reduce the heat to low.
4. 4.
   Let the mixture simmer, stirring occasionally, for about 1 hour or until it thickens and turns a golden caramel color.
5. 5.
   Remove the saucepan from the heat and stir in the vanilla extract and salt.
6. 6.
   Allow the dulce de leche to cool slightly before transferring it to a jar or container.
7. 7.
   Once cooled, cover and refrigerate for at least 2 hours to allow the flavors to meld together.

Treat your ingredients with care...

• Milk — Use whole milk for a creamier and richer dulce de leche.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to release more flavor.
• Cardamom pods — Lightly crush the cardamom pods to release their aromatic oils.
• Nutmeg — Use freshly grated nutmeg for the best flavor.
• Vanilla extract — Opt for pure vanilla extract for a more intense vanilla taste.

Tips & Tricks

• Stir the mixture occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
• Adjust the cooking time based on your desired thickness. Cook longer for a thicker consistency.
• If you prefer a smoother texture, strain the dulce de leche through a fine-mesh sieve before transferring it to a jar.

Serving advice

Serve the Moroccan spiced dulce de leche drizzled over Moroccan pastries like msemen or chebakia. It also pairs well with fresh fruits, such as sliced apples or pears. For a decadent treat, pour it over vanilla ice cream or use it as a filling for crepes.

Presentation advice

Transfer the dulce de leche to a decorative jar or container for an elegant presentation. Consider adding a sprinkle of ground cinnamon or a cinnamon stick as a garnish.