Dulce de Leche - Spanish Style

Ingredients

While the Argentinian Dulce de Leche is traditionally made with cow's milk, the Spanish version incorporates goat's milk for a unique twist. This gives the caramel a slightly tangy and earthy flavor, perfectly complementing the sweetness. Additionally, Spanish Dulce de Leche is often infused with hints of cinnamon or citrus zest to enhance its aromatic profile. We alse have the original recipe for Dulce de leche, so you can check it out.

• 1 liter (4 cups) goat's milk 1 liter (4 cups) goat's milk
• 300 grams (1 ½ cups) granulated sugar 300 grams (1 ½ cups) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• Zest of 1 orange (optional) Zest of 1 orange (optional)

Nutrition

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

Preparation

1. 1.
   In a heavy-bottomed saucepan, combine the goat's milk, sugar, cinnamon stick, and orange zest (if using).
2. 2.
   Place the saucepan over medium heat and stir continuously until the sugar has dissolved.
3. 3.
   Reduce the heat to low and simmer the mixture gently, stirring occasionally, for about 2 hours or until it thickens to a caramel-like consistency.
4. 4.
   Remove the cinnamon stick and orange zest from the saucepan.
5. 5.
   Allow the Dulce de Leche to cool completely before transferring it to a jar or airtight container.
6. 6.
   Store in the refrigerator for up to 2 weeks.

Treat your ingredients with care...

• Goat's milk — Use fresh and high-quality goat's milk for the best flavor and texture.
• Cinnamon stick — Break the cinnamon stick into smaller pieces to release more flavor during cooking.

Tips & Tricks

• Stir the mixture frequently during the first hour of cooking to prevent it from sticking to the bottom of the saucepan.
• For a smoother texture, strain the Dulce de Leche through a fine-mesh sieve before transferring it to a container.
• Add a pinch of sea salt to enhance the flavor profile of the caramel.

Serving advice

Serve Spanish Dulce de Leche drizzled over warm churros or as a topping for crepes, pancakes, or ice cream. It can also be spread on toast or used as a filling for pastries and cakes.

Presentation advice

Transfer the Dulce de Leche to a decorative jar or small individual serving dishes. Garnish with a sprinkle of cinnamon or a twist of orange zest for an elegant touch.