Dulce de Leche - New Mexican Style

Ingredients

While the original Argentinian Dulce de Leche is traditionally made with sweetened condensed milk, our New Mexican adaptation incorporates local ingredients and flavors. We infuse the caramel with a touch of cinnamon and a hint of red chile powder, adding a subtle warmth and depth to the dessert. This unique twist pays homage to the vibrant culinary heritage of New Mexico. 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
• 1/4 teaspoon red chile powder 1/4 teaspoon red chile powder
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 6g (3g saturated)
• Carbohydrates: 45g (40g sugars)
• Protein: 4g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine the milk, sugar, cinnamon stick, and red chile powder.
2. 2.
   Place the saucepan over medium heat and stir until the sugar has dissolved.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for about 2 hours or until it thickens to a caramel-like consistency.
4. 4.
   Remove the saucepan from heat and stir in the vanilla extract.
5. 5.
   Let the Dulce de Leche cool to room temperature before transferring it to a jar or container for storage.

Treat your ingredients with care...

• Milk — Use whole milk for a creamier texture in the Dulce de Leche.
• Granulated sugar — Ensure the sugar is fully dissolved before simmering the mixture.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to release more flavor.
• Red chile powder — Adjust the amount of chile powder according to your desired level of spiciness.
• Vanilla extract — Use pure vanilla extract for the best flavor.

Tips & Tricks

• To achieve a thicker consistency, simmer the mixture for a longer time.
• Stir the Dulce de Leche occasionally while simmering to prevent it from sticking to the bottom of the saucepan.
• Store the Dulce de Leche in an airtight container in the refrigerator for up to two weeks.
• Drizzle the Dulce de Leche over ice cream, pancakes, or use it as a filling for pastries.
• For an extra touch of New Mexican flavor, sprinkle a pinch of red chile powder on top before serving.

Serving advice

Serve the Dulce de Leche warm or at room temperature. It pairs beautifully with traditional New Mexican desserts like sopapillas or biscochitos. For a decadent treat, drizzle it over a slice of warm cinnamon-spiced bread pudding.

Presentation advice

Transfer the Dulce de Leche to a decorative jar or small serving dish. Garnish with a cinnamon stick and a sprinkle of red chile powder for an eye-catching presentation. Serve alongside your chosen dessert or as a standalone indulgence.