Spiced Dulce de Leche

No matter how convenient convenience might be, few things can beat homemade. This Spiced Dulce de Leche is just one of those little work, high reward homemade dishes. But be warned. It is utterly delicious and addictive.

Spiced Dulce de Leche
Made from a tin of condensed milk, it is slowly heated and as it cooks it changes flavour and colour. It is very popular in Latin America and the French also have a version, called Confiture de Lait. Here in South Africa we can get a (sort of ) version of it known as Caramel Treat, which is a key ingredient in the well known Peppermint Crisp tart. I actually used that tart as inspiration and took it to a whole other level with this Peppermint Crisp Parfait.

Spiced Dulce de Leche
There are various ways of making Dulce de Leche from condensed milk, including popping it into a pressure cooker and the other method is to boil the closed tin in water for a number of hours. None of those methods really appeal to me and it dawned on me that when baking it in the oven as I’ve seen done, I could add extra flavours to it.

I wanted the spices to be as aromatic as possible and decided to use, vanilla, cinnamon and cardamom pods to flavour the milk while it cooks. The result is a heady, spicy and sweet, thick sauce which is just delicious.

Spiced Dulce de Leche

The ways to serve it are endless. Dollop a spoonful on a warm baked chocolate pudding, mix some into whipped cream to serve with dessert or use it as a spread to sandwich cake layers together. The delicious spicy sweetness will add so much more flavour. Enjoy!

Also a reminder that we still have a few spots left for our Food Photography Workshop on 14 June. Give me a shout if you want to book your seat for an inspirational and super fun day.

Homemade Spiced Dulce de Leche


  • 1 x 385g tin condensed milk
  • good pinch of salt
  • 1 tsp vanilla extract
  • 2 cinnamon quils
  • 5 cardamom pods, lighty bruised


  1. Preheat the oven to 210 degrees C.
  2. Mix all the ingredients in a medium sized glass or ceramic pie dish.
  3. Cover tightly with foil and place in a roasting tin.
  4. Fill the tin with warm water until the water reaches halfway up the side of the pie dish.
  5. Bake the milk for an hour and half until thick and a dark golden brown colour.
  6. Remove the spices and whisk until smooth.
  7. If there a few lumps left pass it through a sieve to smoothen.
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