Combine goat’s milk with sugar, baking soda and salt in a 2.5-quart sauce pan. Warm over medium heat, stirring occasionally, until sugar dissolves and milk turns foamy and light, approximately 15 minutes.
Continue to cook on a gentle simmer, stirring and scraping sides frequently but not constantly. As it cooks it will get thicker, this will take about 40 minutes. At this point stir more frequently and scrape the sides so it does not scorch. Cook until cajeta forms a “trail” that remains open for 1 second when spatula runs through it. Remove from heat, add spiced rum and stir well. Pour into an airtight glass container. If you do not have over a cup or 12.5 ounces of cajeta, thin out your cajeta with small amount of water or milk, otherwise it will be too thick when cooled. It can be stored in the refrigerator for up to 3 months.
Drizzle over some fresh chevre, toasted almonds, and pear wedges while enjoying a chilled glass of Mediterranean Vineyards 2017 Muscat.
Note: This recipe only works for fresh goat’s milk and cannot be attempted with traditional cow’s milk or a nondairy replacement.