Cajeta

Oops, I forgot to post the cajeta recipe! It is so, so good. Like a combination of dulce de leche and a cinnamony butterscotch. If you don't like cinnamon, I'm sure you could make it without. I happen to love cinnamon (it may be my favorite spice) so I particularly love this sweet.

You can put it in the microwave and heat it for about 30 seconds so that it is easily pourable. It's really, really good on pancakes or ice cream and I like it in my coffee with a little milk. 

Cajeta
(makes about half a pint)
Adapted from Homesick Texan

Ingredients

1 quart goat's milk (or whole cow's milk, or half goat and half cow)
1 cup sugar (I used granulated, but I assume you could also use raw sugar)
1 cinnamon stick
2 tsp vanilla bean paste (or extract)
1/2 tsp baking soda (dissolved in 1 tbsp hot water)

Instructions

Pour milk, sugar, and cinnamon stick in a medium saucepan and place saucepan over medium-high heat. Stir the milk constantly until it is simmering and the sugar is dissolved. Take the pan off the heat and add the baking soda. Stir it in. The milk may foam up, depending upon how acidic it is.

Place the pan back on the heat, lowering it to medium to medium-low heat. The milk will need to cook for about an hour in order to turn in caramelly goodness. Check on it pretty frequently, stirring every ten minutes or so and checking to make sure the cajeta isn't burning. If it does burn a little on the pan, you should still be able to save the unburned cajeta.

Pour the cajeta into a jar and let it cool a bit before you try it. Store in the fridge for up to three weeks.