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Loading...This Costa Rican take on the beloved Latin American milk caramel, called cajeta, is slowly simmered with locally grown coffee and a canela stick for a deep amber spread that captures the soul of Tico comfort food. Spooned over fresh pineapple, ripe mango, or warm tortillas, it's a cozy taste of Costa Rica in a jar.
Prep Time10 mins
Cook Time90 mins
Total Time100 mins
Servings8
Yield8 servings (about 2 cups)
Nutrition Facts
Per serving (estimated)
- 225 kcalCalories
- 5 gFat
- 3 gSaturated Fat
- 42 gCarbs
- 0 gFiber
- 39 gSugar
- 4 gProtein
- 85 mgSodium
- 190 mgPotassium
- 135 mgCalcium
- 0.2 mgIron
- 0 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the caramel base
- 4 cups (960 ml) whole milk
- 2 cups (400 g) granulated sugar
- 1 canela (Costa Rican cinnamon) stick
- 1/4 cup (60 ml) strong brewed Costa Rican coffee, cooled
- 1/2 tsp pure vanilla extract
- 1/8 tsp baking soda
- Pinch of fine sea salt
Directions
- In a heavy-bottomed 4-quart saucepan, whisk together the milk, sugar, salt, and baking soda until the sugar begins to dissolve and the mixture looks frothy.
- Add the cinnamon stick and the cooled brewed coffee, stirring gently to combine, then set the pan over medium-low heat and bring to a bare simmer.
- Once bubbles form around the edges, drop the heat to the lowest possible setting and cook undisturbed for 45 minutes, giving the pot an occasional scrape along the bottom and sides with a wooden spoon.
- When the mixture deepens to the color of warm honey, stir every 5 minutes and watch closely; as it darkens to a rich amber, stir every 2 to 3 minutes to prevent scorching on the bottom.
- Test for doneness by spooning a teaspoon onto a chilled white plate – it should spread slowly and hold a soft ribbon when the spoon lifts, with a consistency like loose pudding.
- Pull the pan off the heat, fish out the cinnamon stick, and beat in the vanilla; the spread will continue to thicken as it cools, so don't over-reduce.
- Let cool in the pan for 15 minutes, then pour into two sterilized half-pint glass jars and let come to room temperature before sealing.
- Refrigerate for up to 3 weeks, and stir well before using if any liquid separates on top.
Cook’s Notes
- A heavy-bottomed pot and constant bottom-and-side scraping are essential – this caramel scorches easily once sugar concentrates.
- Swap half the sugar for tapa de dulce (unrefined Costa Rican cane sugar) for a deeper, almost molasses-like aroma.
- The caramel sets up significantly as it cools, so stop cooking when it looks slightly looser than your target texture in the pot.
- Serve drizzled over grilled pineapple, with fresh queso fresco, or stirred into hot coffee for an elevated "café con cajeta."
- For a traditional grown-up touch, stir 1 tbsp of guaro (Costa Rican sugarcane spirit) into the finished caramel just before bottling.
