Combine the goat’s milk and sugar in a saucepan over a medium-high heat.
Add the cinnamon stick, salt, and vanilla extract. Bring to the boil while stirring regularly, about 10 minutes.
Remove from the heat and add the baking soda. This will cause the mixture to froth and rise, but just keep stirring until it settles back down.
Return to a medium heat and cook for around 1 hour, stirring occasionally, until the whole mixture has thickened and turned to a dark golden-brown colour.
Remove the cinnamon stick and continue to cook for another 20-40 minutes, stirring frequently to stop the bottom from burning.
When the sauce is as thick as you’d like (we suggest thick enough to coat the back of a spoon), remove from the heat and pour into a bowl for dipping.
The caramel can also be covered and chilled to thicken it a little further.
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The perfect dip to go alongside Reaper's churros, this cajeta boasts rich, earthy flavours.
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