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    My Colombian Recipes » Recipes » Appetizers and Snacks » Homemade Arequipe Or Dulce De Leche

    Homemade Arequipe or Dulce de Leche

    Dec 2, 2021 · Modified: Jan 25, 2023 by Erica Dinho · 72 Comments

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    Homemade Dulce de Leche recipe with only 5 ingredients. This sauce is great for cakes, ice cream, cookies or just eat it with a spoon on its own.

    Dulce de LechePin

    What is Dulce de Leche:

    It is a sweet sauce made with sugar and milk, very popular in Latin America. In Colombia is also known as Arequipe and Mexico as Cajeta. You will find this delicious dessert by different names, but the sauce is practically the same. You can also add cinnamon and vanilla extract for extra flavor.

    Now days you can find it in canned at the Latin aisle in a lot of supermarkets in the United States, but I love making it from scratch it's always better than store-bought and very easy to make.

    arequipePin
    Homemade Arequipe or Dulce de Leche |mycolombianrecipes.comPin

    Homemade Dulce de Leche Recipe (Arequipe)

    Erica Dinho
    5 from 71 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 3 hrs
    Total Time 3 hrs 5 mins
    Course Dessert
    Cuisine Colombian
    Servings 2 cups
    Calories 837 kcal

    Ingredients
     

    • 96 oz whole milk (12 cups)
    • 1 ½ of pounds sugar
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cinnamon stick

    Instructions
     

    • In a medium pot, combine all the ingredients and bring to a boil.
    • Reduce the heat to medium-low, stirring often with a wooden spoon for about 3 hours or until the color changes to caramel and the mixture is thick as a pudding. Let it cool.
    • Pour into a glass container and cover. Refrigerate up to a week.

    Notes

    *Dulce de Leche can be stored in a sealed container in the fridge up to 1 week.
    *Double the recipe if you need more. It's very easy.
     

    Nutrition

    Calories: 837kcalCarbohydrates: 67gProtein: 43gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 136mgSodium: 1150mgPotassium: 1804mgFiber: 1gSugar: 70gVitamin A: 2210IUVitamin C: 1mgCalcium: 1555mgIron: 1mg
    Keyword dulce de leche
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!

    Dulce de Lehe is creamy, sweet and delicious on top of ice cream, to fill cakes, pastries, frosting or just eat it by the spoonful. My favorite way!

    ArequipePin

    I grew up eating dulce de leche and it’s one of my favorite desserts. This delicious and traditional sauce is called Arequipe in the region of Antioquia, Colombia, manjar blanco in other parts of the country and in the rest of South America it has different names such as dulce de leche, manjar Blanco and cajeta. In Colombia we also serve Arequipe with obleas or saltine crackers or just as a base for some typical desserts.

    arequipePin
    arequipePin

    Recipes with Dulce de Leche to try:

    Chocolate Cake Filled with Dulce de Leche

    Dulce de Leche and Coconut Cake Roll

    Three Milks cake with Dulce de Leche

    Dulce de Leche Cookies (Alfajores)

    More Desserts Recipes

    Dulce De Noche Buena (Christmas Eve Dessert)Brevas Con Arequipe (Colombian-Style Figs Stuffed With Dulce De Leche)Dulce De Coco (Coconut And Milk Dessert)Merengues De Limón (Lime Meringue Cookies)Beijinho De Coco (Brazilian Coconut Candy)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Jen @ MyKitchenAddiction.com

      April 23, 2009 at 9:35 am

      5 stars
      Ooh - this looks delicious! I'm sure it's not a traditional preparation, but I think it would be delicious in a trifle!

      Reply
    2. 5 Star Foodie

      April 23, 2009 at 10:49 am

      5 stars
      Oh, this sounds perfect for me right now! Yum!

      Reply
    3. Soma

      April 23, 2009 at 10:57 am

      5 stars
      Sheer heaven. I have seen it done differently, but this version seems the easiest!

      Reply
    4. Kim - Easy French Food

      April 24, 2009 at 2:02 am

      5 stars
      My mom used to make this. I remember absolutely loving it. Seeing it cooking for hours on the stove heightened the anticipation. Gotta try this soon - so many recipes, so little time! Cheers.

      Reply
    5. Danny

      April 24, 2009 at 9:59 am

      5 stars
      Hey Erica- THe food looks awesome... I can't wait to take the time to try one of your recipes. Being Colombian, this really brings me back.. Hey your contact button does not work.. please email me beyondburritos@gmail.com
      I would like to link our blogs since theya re botha bout Latin food.

      http://www.beyondburritos.com

      Reply
    6. Alisa@Foodista

      April 24, 2009 at 1:48 pm

      5 stars
      My huz did a double take when he saw this and immediately copied the recipe,seriously, he's puttering in the kitchen right now, so excited on making this one.Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!

      Reply
    7. Gera @ SweetsFoods

      April 25, 2009 at 8:48 pm

      5 stars
      You know that dulce de leche, arequipe or no matter the name is my weakness, yours is perfectly delicious!

      Cheers!
      Gera

      Reply
    8. we are never full

      April 26, 2009 at 11:21 am

      5 stars
      thank you for adding me as a foodbuzz friend b/c now i've discovered your blog! love the simplicity. we just got back from argentina and were obsessed w/ the dulce de leche. is it different from the colombian kind? yours looks much more creamy and less caramel-brown the the dulce de leche we ate in buenos aires. just curious. i'm goign to check out more of your posts.

      amy

      Reply
      • Nick wells

        March 01, 2021 at 6:19 pm

        5 stars
        It's actually a copy from the argentinian. Argentine dulce de leche has been created long before, hence you'll find its flavour is much more developed.

        Reply
    9. Erica

      April 26, 2009 at 1:49 pm

      5 stars
      Ammy,
      I don't know if they use the same recipe in Argentina. The ingredients for dulce de leche usually are milk and sugar,but they are different versions in every country.
      Sometimes when you buy it in the store is darker than the one homemade. Glad you like my blog!

      Reply
    10. El Paramedico

      December 31, 2009 at 4:44 am

      5 stars
      I love your site!!! I was born here in the States (NYC), but, my family was born and raised in Colombia. I grew up eating many of the dishes you have posted here. I have since moved to Tenn. and thanks to you I can now start to try and make them and hopefully pass it on to my kids.. This recipe for Arequipe sounds awesome, but, you mentioned "OBLEAS" in the summary... Do you have a reciepe for that?? I believe my mom even has a iron press for it..
      FYI- You will soon have 4 other new readers, I passed this on to my brothers and sisters too....

      Reply
      • Erica

        December 31, 2009 at 8:42 am

        5 stars
        El Paramedico- I am looking for a good obleas recipe!

        Reply
    11. Valeria

      March 18, 2010 at 4:53 pm

      5 stars
      I love arequipe I grew up eating it as a dessert but I found it very difficult to get the exact taste that I always liked when I do it myself. I live in Miami and luckily found the Arequipe Alpina in my grocery store which is the one I use to eat back in Colombia, and it tastes just like home. I cannot believe they're in the US and I found their website where you can find any information on their products and point of sales. Enjoy ! https://www.alpinaus.com

      Reply
      • Erica

        March 18, 2010 at 6:19 pm

        5 stars
        Valeria- Thank you so much! I love arequipe alpina, too 🙂

        Reply
    12. Arlette

      April 01, 2010 at 1:58 pm

      5 stars
      I'm so glad I found your site, Erica! Do you happen to know a recipe for obleas?
      When I was a young girl, my family spent two years in Bogota, and one of my favorite memories was ordering fresh, warm obleas from a lady in a 2nd story apartment. We would ring a bell, she lowered a basket from a window and we sent up a few pesos, and a few minutes later, she would lower the obleas, (with dulce de leche sauce sandwiched in between) which we enjoyed as we walked home.

      This looks like the recipe for the filling, but I would love to try to re-create the entire dessert using fresh obleas.

      Some of my other favorite foods were cheese arepas, sold by street vendors, fresh jugo de lulo, which friends would serve when we visited, fruit salpicon at the Monte Blanco restaurant (which is the recipe I searched for when I found your site) and soft guava candy.

      Thanks for the memories!

      Reply
    13. Danielle

      June 15, 2010 at 4:01 pm

      5 stars
      hey there,
      i wanted to ask if this recipe could also be called "merolique"?? ( i hope i spelled it correctly)
      I am American and my husband is from Medellin and my mother in law tries to teach me recipes when she visits but she is not a good teacher. I need details and measurements and I am so happy I found this website--but not as happy as my husband is. So could this also be called Merolique?? that is what my mother in law called the dish she made and it was very similar to this. thanks
      Daniela

      Reply
      • Erica

        June 15, 2010 at 5:13 pm

        5 stars
        Danielle-It is called Arequipe or manjar blanco.

        Reply
    14. Danielle

      June 15, 2010 at 10:03 pm

      5 stars
      thanks Erica,
      i think sometimes my mother in law makes up names for things anyway but just figured i would ask. thanks for getting back to me so fast. i really love you site. it is the best and it is so great to get these awesome recipes but in english and so thorough and easy to follow. i am going to have a fat husband very soon
      thanks again
      daniela

      Reply
    15. Nicole

      July 19, 2010 at 5:12 pm

      5 stars
      I just got back from my first visit to Colombia and had to search around for some Colombian recipes. So glad I found your site! I'm in the middle of making this right now to use in the recipe for the bars. Thanks so much! Colombia is so beautiful and all the food we had was excellent!!

      Reply
    16. Chris

      October 11, 2010 at 2:13 am

      5 stars
      Are Obleas those larger round cracker type? If so I know certain stores you can buy them, if it's not then I don't remember them, my brother used to eat them out of the bag, well both of us really LOL It wasn't like a saltine or anything but had a hint of salt to it.

      As a sidenote, love all the food, but I'll probably pass on this one, never been a big fan of Dulce du Leches, even my aunt would make it, just I don't know, seems to be missing something, I'll give this recipe a try though, maybe it not being homemade was a factor in me not liking it.

      You are a god send though Erica, thank you soooo much for allowing me to reconnect with my heritage and can now pass that along to my wife and baby girl. My little girl has my tastes I think, when my wife was pregnant she would crave foods she didn't like but I loved, like oranges, she can't stand oranges but I swear she must've eaten 10 bags worth of oranges throughout the pregnancy LOL, I was born in North Miami Beach, so being a native to Florida, it's a given that you eat ALOT of oranges. My father's side of the family moved to Miami from Colombia in the early 70s, and my mom came to Miami from Montreal in the mid-late 70's she didn't speak english, only french, still have no idea how my mom and dad would've communicated by they did, or else I wouldnt be here LOL, 1980 I came around. My grandmother on my dad's side is full colombian and my grandfather is swiss/italian, along with my mom makes a very eclectic mix. =) But it is absolutely wonderful to be able to experience and share the true colombia with my own family. =)

      Thanks Erica!!!

      Reply
    17. Annee

      November 29, 2010 at 4:49 pm

      5 stars
      In Baranquilla where I lived '70-'73 I often went to an open cafe (for lack of a better term) they had huge caldrons of piping hot grease going all the time. There was an item I loved there. It was like a raw, very moist, thick (minimum 1/2") corn tortilla that they dropped into the hot grease. Very quickly it would poof up and float to the top. Then they would scoop it out, cut a slit in the edge of it, crack a fresh egg. They would open the slit in the poof and drop in the raw egg and back into the grease it went for several minutes until it was golden brown. What are these called and do you have a recipe?

      Reply
      • Erica

        November 29, 2010 at 7:36 pm

        5 stars
        Annee- Arepa de huevo and this is the link https://www.mycolombianrecipes.com/arepa-filled-with-egg-arepa-de-huevo/

        Reply
    18. Oceanbeat

      January 18, 2011 at 8:13 pm

      5 stars
      wow this one has the real caramel color of arequipe...yummm

      Reply
    19. Gina @ Skinnytaste

      January 19, 2011 at 10:53 pm

      5 stars
      Hi, My mom is Colombian, love arequipe!

      Two questions, can you make this with fat free milk? And can you make this in the crock pot?

      Reply
      • Erica

        January 20, 2011 at 8:35 am

        5 stars
        Gina- I don't know if you can use fat free milk or the crock pot, because you have to stir often!You can try it and let me know 🙂

        Reply
    20. agnes

      April 21, 2011 at 9:36 am

      5 stars
      Hi,

      I havejust put all the ingredients in a saucepan and cant wait to see the result.
      However, I did not have any white sugar left at home so put some dark brown.
      Do you think this will do any good???

      i am glad to find your website

      agnes

      Reply
      • Erica

        April 21, 2011 at 10:55 am

        5 stars
        Agnes- In Colombia we use white sugar! You can try it, but won't be the same!

        Reply
    21. Liz

      May 06, 2011 at 9:54 am

      5 stars
      Erica!
      I found your recepie a while back and had not had a chance to try it until last night. Im not very good in the kitchen, i just make simple stuff that the kids will eat. My son had a project for a cultural food (dessert, or whatever) & I figured, why not try it. We did, but the only thing is that it did not thicken enough. I think maybe I needed more baking soda b/c it wasnt like pudding when we finally turned it off, approximately 5 hrs after cooking. Im not giving up though, it tastes delicious, like the arequipe that I love so much, but the consistency is not there. Like everyone else that's found this site, Im thrilled to try the familiar dishes. Thanks!

      Reply
    22. Gina C.

      August 14, 2011 at 10:51 pm

      5 stars
      Erica, I've seen this made with a can of sweetened condensed milk in a pan on a stove burner. Do you know how to make it using that technique?

      Reply
    23. gigi

      November 14, 2011 at 3:02 pm

      5 stars
      hi erica, I love your recipes, I am colombian, from cartagena and i moved to the states about 4 years ago and all I use to cook was "patacones" jejejje, my favorite food, but since i am pregnant i got cravings for everything from colombia, so i have been cooking full time, lol. my husband is so excited that i have found this website, he is american and he is discovering the real deal now.
      yesterday i made the hallacas, they came out great i use the plantain leafs and the taste just took me back to cartagena. ohh God!!

      i have an easy recipe for dulce de leche, i just did it 2 days ago and is boiling a can of condensed milk "la lechera" for 2 hours in a pot, always adding more boiling water to cover the can. then let it rest till gets cool off and listoooo you can enjoy delicous arequipe...yummy!!!

      Reply
    24. Katherine

      March 21, 2012 at 4:33 pm

      5 stars
      How much does this recipe make?

      Reply
    25. Luz Adriana

      May 20, 2012 at 11:34 pm

      5 stars
      Hi Erica, I'm from Medellin and mi mom also added 1 "cebolla junca" when se made arequipe, she never added cinnamon sticks and her arequipe always was delicious!! You should try it and let me know how was.

      Reply
      • Erica

        May 21, 2012 at 6:13 am

        5 stars
        That sounds very interesting!!!!The arequipe taste la cebolla?

        Reply
    26. Luz Adriana

      May 20, 2012 at 11:35 pm

      5 stars
      Only 1 cebolla en rama, solo 1 palito.

      Reply
    27. Nicki bar Ste

      July 09, 2012 at 2:01 pm

      5 stars
      Is that 11 and a half pounds of sugar????

      Reply
      • Erica

        July 09, 2012 at 5:09 pm

        5 stars
        No- 1 and 1/2 pounds of sugar!

        Reply
    28. Joanna

      September 20, 2012 at 9:34 pm

      5 stars
      My husband and I lived in Colombia for two years, 1964 & part of 1965, as Peace Corps volunteers. I really really really loved Manjar Blanco, Dulce de Leche, Araquipe, etc. I first had it served as a dessert after dinner in a restaurant. It was served in a little wooden box that I think was nailed shut at the top, and you ate it with a tiny spoon. Later I found boxes like that in the tiendas or neighborhood groceries. When I asked a friend how it was made, he said it was mainly milk cooked slowly with sugar, and a little rice! Note: When I came home, I had gained a lot of weight! p.s. Are Obleas and Alfajores the same thing?

      Reply
    29. Stephano

      November 18, 2012 at 12:55 am

      5 stars
      Wow thank you so much, my girlfiend is Colombian and she loves arequipe so much, now I know how to make it

      Reply
    30. Nancy

      February 09, 2013 at 10:46 am

      5 stars
      Hi, my mom's family was from Colombia, and she used to make this the short-cut way using Eagle Brand. I'm excited about making it your way. Try it with berries, it's delicious!

      Reply
    31. Paula

      May 06, 2013 at 2:32 am

      5 stars
      I am very excited to make this,, just a question .. Is it really 1 1/2 pounds of sugar???

      Reply
      • Erica Dinho

        May 06, 2013 at 8:54 am

        5 stars
        Yes!

        Reply
    32. Mar

      June 06, 2013 at 7:57 am

      5 stars
      Hi!
      Love the recipe!
      Is it really 96 oz of milk? (roughly 12 cups?) seems like a lot, for just 1.5 lb of sugar and for the "medium pot" the recipe calls for... can you clarify this please?

      Reply
      • Erica Dinho

        June 06, 2013 at 9:06 am

        5 stars
        Yes...12 cups = 96 oz and 1 + 1/2 pounds of sugar.

        Reply
        • Lillian

          June 05, 2019 at 10:47 am

          5 stars
          Use a LARGE pot, not medium! When bringing to a boil in a medium pot it quickly spilled over and made a huge mess. I’ve been scrubbing the burnt mixture off the stovetop for days. It tastes good, though.

          Reply
    33. Matilde

      June 18, 2013 at 1:14 pm

      5 stars
      Just to correct you...Arequipe is not from Antioquia, there's Arequipe everywhere in Colombia and actually the origin is from Argentina and Uruguay. it's called different but at the very end is quite the same recipe...

      Reply
    34. Marcela Ramirez

      October 01, 2013 at 9:56 am

      5 stars
      hi ERica, would love to try and do this because I want to make the Paletas de arequipe y coco and also the little cakes with cream cheese and coconut. One more question: is it 96 English oz ? How much would that be in litters (to avoid confusion between English Oz and the other oz ? thanks !!!! Illl let you know if I dare to prepare this! Gracias!

      Reply
    35. ghada

      November 03, 2013 at 12:54 pm

      5 stars
      I keep stirring it for 3 hourse seriousley??

      Reply
      • Erica Dinho

        November 03, 2013 at 5:50 pm

        5 stars
        You have to stir the mixture often using a wooden spoon, if not the dulce de leche can stick to the pot.

        Reply
    36. Jennifer

      December 27, 2013 at 9:58 pm

      5 stars
      Hi! I am going on hour 5 of cooking down my milk and sugar and it is still not pudding consistency. Am I just not cooking it a high enough temp?

      Thanks,

      Jennifer

      Reply
      • Erica Dinho

        December 28, 2013 at 9:19 am

        5 stars
        Hi Jennifer,

        I don't know!....every stove is different.

        Reply
    37. roisin Kelly

      April 28, 2014 at 6:23 am

      5 stars
      Hi, i just discovered your website ...my columbian recipes.... by accident.This desert looks delicious quite easy and economical to make.This style of cooking suits my ingredients that i always keep in my press. i imagine it suits a sweet tooth. thanks for all the interesting recipes i am going to try.:)

      Reply
    38. Lizzie

      November 14, 2014 at 10:36 am

      5 stars
      Hi! I would love to make this! I have bought the canned version, but it isn't available at the store I usually shop at. So I want to learn to make it with milk and sugar because I always have those on hand 🙂 I am also looking forward to trying some of your other recipes! Anyway, I am curious, how much dulce de leche does this recipe make?

      Thanks!!

      Reply
    39. Viana

      July 23, 2015 at 8:24 pm

      5 stars
      The green onion stalk at the end is for the arequipe to thicken. You just pull it out once you've achieved your purpose. It won't change taste, just consistency. This is taught at SENA, Colombian famous intermediate careers institution, to those who are undertaking Cuisine to become Chefs or bakers.

      Reply
    40. Ashley

      November 02, 2016 at 8:11 pm

      5 stars
      Looks great! Does the cinnamon stick dissolve into it? I notice it never says when to take it out, but I have not heard of one dissolving before.

      Reply
      • Erica Dinho

        November 07, 2016 at 2:13 pm

        5 stars
        Discard the cinnamon stick.

        Reply
    41. Carl

      November 05, 2016 at 10:21 am

      5 stars
      This is great, thanks for sharing. My mom loves arequipe, so I was happy to bring her some on my last trip to Colombia, but unfortunately they confiscated it at the airport. So happy that I can try to make my own now.

      Reply
    42. David

      March 27, 2017 at 2:20 pm

      5 stars
      Hi Erica,
      Every other recipe I've seen online uses vanilla extract instead of the cinnamon stick...what's the reasoning/ difference?

      Reply
    43. Tekoni

      July 10, 2018 at 9:05 am

      5 stars
      Oh my gosh, this stuff is glorious! We traveled to Colombia for the first time this summer and fell in love with almost everything about it, including the food. I’ve already tried a few recipes from your site, successfully replicating the tastes of our trip, but making arequipe is the best yet! My kids are thrilled with it and can eat it in disgustingly large amounts. Thank you and I look forward to trying many more of your wonderful recipes.

      Reply
    44. Catherine Markham

      October 14, 2018 at 3:47 pm

      5 stars
      My middle-school-age son did a report on Columbia, and we made this recipe together to share with his class. He brought Saltines to dip in it, as you suggested. We doubled the recipe for 24 students, and there was plenty left over to share with family. The arequipe was a huge hit with the students (and teachers and family)! The directions were perfect--no adjustments needed--and easy to follow. Thank you for sharing this recipe!

      Reply
    45. Rod Lince

      September 23, 2019 at 7:29 pm

      5 stars
      Hi
      I follow your site since long time a go. I'm Colombian, live in Central America. When I want to do a Colombian dish this is the first site I search.

      I love arequipe. Never make it. Arequipe alpina is so good that there is no need to make it at home.

      I want to make an observation: the Manjar Blanco from El valle is different in many ways. Flavor and texture are different. The manjar blanco have starch as a key ingredient, that arequipe do not have. The traditional recipe uses rice, but in the modern recipe they use "maizena" or "tapioca" starch. The starch makes the difference in flavor and the texture.

      Reply
    46. Natalia

      January 13, 2020 at 2:25 pm

      5 stars
      Hi Erica I love your recipe in my family we have a different way of making Arequipe my dad just takes a can of condensed milk takes the paper of can on a power cooker or pressure cooker with water filling ¾ of the can and cook 1 hour, if your preference is darker cook it more time or lighter cook it less (you can experiment with the time), take can out let it cool and open

      Reply
    47. a Beyer

      January 30, 2020 at 9:57 pm

      5 stars
      Hello...I made this recipe to day. It took about five hours to get dark caramel color and thick like pudding. It tastes good but was kind of clumpy/grainy...I assume this was the milk solids. I blended it to make it smooth so I think it is going to work okay. Has this ever happened to you before? Did I do something wrong? Just wondering what your thoughts are. Thanks!

      Reply
    48. Liz

      April 23, 2020 at 8:13 pm

      5 stars
      Hi, can I use a pressure cooker for this recipe?

      Reply
    49. Brad

      April 29, 2020 at 2:10 pm

      5 stars
      There is a harder ariquipe that is used in bakeries to make roscones de bocadillo in Colombia. Do you know how to.male that or do you know if it is commercially available in the United States?

      Reply
    50. Hazel Murphy

      July 15, 2021 at 5:20 am

      Hi Erica
      I want to try this recipe very much but I want to get it right. Can you please tell me whether 96 oz milk refers to US fluid ounces or UK fluid ounces? They are different units of measurement. I am in New Zealand and here we use the metric system so volume is measured in litres and millilitres. I can easily do an accurate conversion but only if I know the original unit.

      Reply
    51. Stella

      December 03, 2021 at 12:33 am

      5 stars
      Do you have a recipe for obleas? I love this recipe! Thank you, Erica.

      Reply
    52. Alex

      May 05, 2022 at 8:19 pm

      Hello Hazel!
      Don't know if someone already answered your question or not but she's referring to US liquid ounces., so roughly 3 L of milk. This is one of those recipes that do not require precise measurements. I have watched many a grandmother prepare this using approximate values (or what they jokingly referred to as eye-measurements). The spices can also vary from family to family: cinnamon or cinnamon-ground anis seed mix, plus maybe a pinch of allspice. I've also seen some use other spices like cardamom, and ground cloves. One of my grand-aunts lived in the Dutch Antilles for many years and she would use a pinch or two of a spice mix called spekulaas in addition to cinnamon.
      Hope this helps!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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