Homemade Cajeta and Baked Churros

Homemade Cajeta is so Addictive, and so Easy to Make!  Serve with a big basket of Baked Churros for Dipping.  If you like Dulce de Leche, you’ll adore this Mexican Caramel Sauce, made with Goat’s Milk!

Homemade Cajeta and Baked Churros | Baking a Moment

I have a few important questions for you:  Do you like donuts?  With cinnamon sugar?  How about caramel?

Pretty much a no-brainer, right?  Like, duh.  You’re reading Baking a Moment, after all, so it kinda goes without saying I guess.

Now tell me, what are your feelings about goat’s cheese?  That creamy, soft mouthfeel?  That hint of tanginess?  That almost chalky, clean quality it has, that you just can’t quite put your finger on?

I absolutely adore it, and I can’t ever get enough.  So, naturally Cajeta needed to happen in my kitchen, ASAP!

Homemade Cajeta and Baked Churros | Baking a Moment

Have you ever had cajeta?  Have you ever heard of cajeta?  It’s Mexican caramel, like dulce de leche, only it’s made with goat’s milk!  Omg, you guys.  It’s like heaven in your mouth.

Can we all agree that caramel, in general, is like, the best taste in all the land?  Ok now imagine a caramel that’s just got the subtlest little difference.  It’s just enough to make you go “Wow, that is really fabulous… and gee what is that I’m tasting…?”  It’s goat’s milk.  It’s milk, but from a goat instead of  cow.  <– I probably didn’t need to explain that just now.  But it’s true!  It tastes like the milk you are used to, but with the teensiest little difference.  Creamy, a little tangy, really clean tasting.  If that makes sense.  And simmered down for hours in a big pot with lots of brown sugar, it’s positively transcendant.

Homemade Cajeta and Baked Churros | Baking a Moment

And that’s really all there is to it.  It takes longer to make than my Simply Perfect Salted Caramel, but on the other hand, it’s almost entirely down time.  Just let it simmer away and do it’s own thing.

Homemade Cajeta and Baked Churros | Baking a Moment

The hardest thing is probably finding the goat’s milk, but I didn’t really even have too much trouble with that.  They had it at Whole Foods, but I actually found an even better selection at good ol’ Shop Rite.  If you have a store near you that has a decent selection of “ethnic” foods, in particular Hispanic, go there.  Or a higher end grocery store with a lot of products for people with food allergies/sensitivities would be another safe bet.  Because goat’s milk is often a lot gentler on the tummy than cow’s milk.

A lot of times you’ll see crepas de cajeta on the dessert menu at a Mexican restaurant (which are crepes with cajeta drizzled on top- ORDER THEM!!!), but I decided to go a different route and pair my cajeta with a big platter of baked churros.  It’s as simple as piping a batch of my Simply Perfect Pate a Choux into 4-inch logs, baking them up, brushing them lightly with melted butter, and tossing them in cinnamon sugar.  I really like using this kind of tip, it gives them the crunchiest grooves for the cinnamon sugar to get caught in 😉

Just be sure to bake them until they’re nice and brown, so you get a nice texture.  If you pull them from the oven too soon, they get wet inside and deflate.  Whomp, whomp.  Make sure they’re dry and really light and hollow.

Baked Churros with Homemade Cajeta | Baking a Moment


Homemade Cajeta and Baked Churros

Homemade Cajeta is so Addictive, and so Easy to Make! Serve with a big basket of Baked Churros for Dipping. If you like Dulce de Leche, you’ll adore this Mexican Caramel Sauce, made with Goat’s Milk!


For the Cajeta:
  • 4 cups (1 quart) fresh goat's milk
  • 1¼ cup dark brown sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1½ teaspoons vanilla extract
For the Baked Churros:


To Make the Cajeta:
  1. Place the goat's milk, brown sugar, salt, and baking soda in a large, heavy-bottomed pot, and heat until simmering.
  2. Keep the mixture at a simmer, stirring occasionally, until it's reduced down to about 1½ cups (about 2 hours). It will be very thick and toasty brown.
  3. Stir in the vanilla extract, and immediately pour the hot caramel into a heat-safe vessel to cool. Sauce will continue to thicken as it cools.
To Make the Baked Churros:
  1. Preheat the oven to 425 degrees F.
  2. Place the sugar and cinnamon in a shallow dish and stir to combine. Set aside.
  3. Place the pate a choux dough in a pastry bag fitted with an open star tip. Pipe 4-inch long lines onto a parchmentlined baking sheet.
  4. Bake for 25 minutes or until the churros are evenly browned, dry, hollow, and light.
  5. Brush lightly with melted butter and coat with cinnamon sugar.

Cajeta recipe (barely) adapted from Pati's Mexican Table.

Homemade Cajeta with Baked Churros | Baking a Moment

So addictive!!! Just. Can’t. STOP!

*This post contains affiliate links.  All opinions expressed here are straight from my heart.”

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  1. says

    I can’t even begin to list what I like about this. So let’s just say everything!! Like for real!! The cinnamon sticks, the creamy goat cheese and caramel sauce. Yummm! Such a great combination! Will be perfect for entertaining this weekend.

  2. says

    When I saw these over on Google+ I knew I had to pop over and check these babies out! Holy cow, Allie! I am so in love with this recipe, ESPECIALLY the goat’s milk addition! How yum!? Thanks for sharing such a delicious looking recipe. I hope you have a fantastic holiday weekend! xoxo

  3. says

    No way! Goat milk Mexican caramel? Um yes, I definitely like this. Like, a lot. More than the fact that I will have to invest in new stretchy pants after drinking that entire jar. I can’t believe how easy it is! And your photos at the end are awesome, by the way, color me impressed!

  4. says

    In response to your question: yes, yes, and yes!!! I have never had this but it sounds like something I would really like (especially with churros). You make it look absolutely irresistible!

  5. says

    Wow, those churros look absolutely perfect, Allie. To be totally honest, I’m not all that keen on that distinct tang that goat’s cheese has (shock, horror!) but lately I’ve been starting to appreciate it just a little more. I’m trying, anyway, and for sure I’d ‘risk’ having plenty of dips of this sensational-looking caramel, goat’s milk or not!
    Love the little ‘video’ at the end of the post!

    • says

      Thanks Helen! To be honest, my mom could barely detect the “goat” flavor. But I got it, more so on the aftertaste. I love it, and I’m glad you are coming around! Maybe this caramel would entice you over to the other side 😉

  6. says

    I have been wanting to try making my own churros, but held off because I’m too timid to try deep frying in my kitchen. But now that I see your recipe for baked churros, I have no excuse. And cajeta? It sounds hands-down amazing. I must admit that I have never tried it. So glad you enlightened me. I’ve got a half-eaten jar of dulce de leche in my fridge at this moment(which I admit to enjoying by the spoonful), and I have a feeling cajeta would be just up my alley. I mean, who doesn’t like caramel, right??!

    • says

      Thanks so much Laura! I actually really wanted to post this for Cinco de Mayo… wouldn’t that have made so much more sense??? But the calendar got away from me, lol! I’m so happy you enjoyed the post; thanks for the sweet comment 😀

  7. says

    I haven’t heard of cajeta, but I want some! I love that you used choux paste dough to make the churros — brilliant! This looks just delicious, Allie. :)

    • says

      Thank you dear! I forgot to mention in the post that the recipe works equally well with cow’s milk. Thanks for reminding me, and for the sweet comment! Hope you’re enjoying the weekend Nancy! <3 <3 <3

  8. says

    1. I absolutely LOVE caramel. And dulce de leche. So I’m just gonna go ahead and make the assumption that I will also love cajeta. I have heard of it, but never tried it. 2. I feel the exact same way about goat cheese. I knew we were kindred spirits! 😉 3. YOU ARE BRILLIANT for baking these! I never make churros because, you know, deep fried guilt. But I can definitely talk myself into making these. :) Fabulous!

  9. says

    I need to try this cajeta stuff because both goat cheese and caramel are legit my favorites! And then you pair them with those aweaome churros??? This might just be the best dessert EVER.
    I’m seriously so dying over these! They look & sound fabulous!
    Hope you have a lovely weekend Allie dear! xx

  10. says

    Oh my word Allie, where do I even begin??? I love everything about this post! These baked churros are amazing on their own already but then dipping them into the goat’s milk cajeta? Pure genius my dear! And I can’t stop drooling over these gorgeous photos too – especially the dunking gif! Pinned :)


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