Cajeta - Mexican Caramel Sauce (Goat Milk Recipe)

​Like dulce de leche, which is made from cow milk, cajeta is the Mexican version made from goat milk.

1/2 gallon Goat milk, raw whole
​2 c Sugar
1 Vanilla bean
​3" stick of Cinnamon
​1 T Water
1 t Baking soda

​Pour the milk, sugar, and cinnamon stick into a large non-reactive pot and place over medium heat - make sure it is a little over-sized.  I use an enamel-coated cast iron pot.  Split the vanilla bean lengthwise, scrape out the seeds, and put the seeds and the pod in the milk.  Bring to a gentle boil.  Dissolve the baking soda into water.  Mix in baking soda, which will cause it to boil up a lot.  Stir thoroughly until the milk returns to normal.  Reduce heat to low and simmer, stirring regularly, for around 2 to 2 1/2 hours depending on the desired consistency.  It will thicken as it cools.  Either pick out vanilla pod and cinnamon or pour through a sieve - I pick it out unless my pod breaks apart.  Pour into airtight containers and refrigerate for up to a month.

​How should you eat it?  Any way you want!

• Ice cream - pour on top with optional toasted nuts on the top. 
• Use it as a fruit dip for apples or bananas, or drizzle on top of an apple pie.
• Leave it on the runny side and bake a chocolate sheet cake (with a pack of pudding) and pour the caramel over the cake - I'd probably serve with some fresh whipped cream and maybe a light sprinkle of cinnamon.  Or, just pour over pound cake.
• Make cinnamon rolls and use as the caramel sauce on the top after they're baked.  Spread on toast, pancakes, or waffles (or crepes).
• Swirl into yogurt with a little yogurt and nuts.
• Bake little fruit turnovers and dip in the sauce.