Arepique II Recipe from Colombia: Indulge in a Flavorful Snack

Arequipe II

Arepique II Recipe from Colombia: Indulge in a Flavorful Snack
Region / culture: Colombia | Cooking time: 4-5 hours | Servings: 8


Arequipe II
Arequipe II

Arequipe, also known as Dulce de Leche, is a beloved sweet treat that has captured the hearts of many around the globe. This creamy, caramel-like concoction is made from a simple mixture of milk and sugar, slowly simmered to perfection. The Arequipe II recipe takes this traditional dessert to new heights, incorporating subtle enhancements that enrich its flavor and texture. This guide will walk you through the process of creating this delightful dessert, offering insights into its history, nutritional content, and various tips to ensure your Arequipe is nothing short of spectacular.


The origins of Arequipe can be traced back to Latin America, where it is a staple in many countries' culinary traditions. Each region boasts its own variation of the recipe, with slight differences in ingredients and preparation methods. The Arequipe II recipe is a testament to the dessert's evolution, blending traditional techniques with modern culinary practices to create a version that pays homage to its rich history while offering a unique taste experience.


How to prepare

  1. In a saucepan, combine milk, sugar, baking soda, cinnamon stick, and salt. Simmer the mixture.
  2. Continuously stir the mixture for 4–5 hours.
  3. Add the egg yolks to the mixture and cook for an additional 2-3 minutes.
  4. Remove the cinnamon stick from the mixture.
  5. Allow the mixture to cool.


  • There are numerous ways to customize the Arequipe II recipe. For a vegan version, substitute the milk with coconut or almond milk and omit the egg yolks. Adding vanilla extract or replacing the cinnamon stick with vanilla beans can offer a different flavor profile.

Cooking Tips & Tricks

To achieve the perfect consistency and flavor of Arequipe, patience is key. The mixture needs to be stirred continuously to prevent burning and ensure even caramelization. Using a heavy-bottomed saucepan can help distribute heat more evenly. Additionally, incorporating the egg yolks at the end of the cooking process helps thicken the Arequipe, giving it a rich and creamy texture.

Serving Suggestions

Arequipe II can be enjoyed in various ways. It's delicious when spread over toast, pancakes, or waffles. It can also serve as a filling for cakes and pastries or as a topping for ice cream and fruit salads.

Cooking Techniques

The key technique in making Arequipe is the slow simmering process, which allows the sugars to caramelize without burning. Stirring continuously is crucial to prevent the mixture from sticking to the bottom of the pan and to ensure even cooking.

Ingredient Substitutions

For those looking to reduce the sugar content, substituting part of the sugar with sweeteners like stevia or erythritol can be an option. However, this may affect the final texture and taste. Using whole milk provides the best flavor, but low-fat or non-dairy milks can be used for a lighter version.

Make Ahead Tips

Arequipe II can be made in advance and stored in the refrigerator for up to two weeks. This allows the flavors to meld together, enhancing its taste over time.

Presentation Ideas

Serve Arequipe in a beautiful glass jar or bowl, accompanied by fresh fruit or a sprinkle of cinnamon for an elegant presentation. It can also be gifted in decorative jars, making a delightful homemade treat for friends and family.

Pairing Recommendations

Arequipe pairs wonderfully with strong, bitter flavors that can balance its sweetness. Enjoy it with a cup of black coffee or a dark, robust tea. It also complements acidic fruits like strawberries or raspberries.

Storage and Reheating Instructions

Store Arequipe in an airtight container in the refrigerator. If it becomes too thick upon cooling, it can be gently reheated in a water bath or microwave, stirring frequently until it reaches the desired consistency.

Nutrition Information

Calories per serving

A single serving of Arequipe II contains approximately 300 calories. The majority of these calories come from sugars and fats, making it a high-energy food.


Arequipe is high in carbohydrates, primarily due to the sugar content. A serving of Arequipe II contains approximately 60 grams of carbohydrates. While it is a delightful treat, it should be consumed in moderation, especially by individuals monitoring their carbohydrate intake.


The fat content in Arequipe II primarily comes from the milk and egg yolks. A serving contains about 10 grams of fat, including saturated fat from these ingredients. Opting for low-fat milk can reduce the overall fat content.


Arequipe II provides a modest amount of protein, with each serving containing approximately 5 grams. The protein comes from the milk and egg yolks, making it a source of high-quality, complete proteins.

Vitamins and minerals

This dessert is a source of calcium and phosphorus due to the milk, and it also provides small amounts of vitamins A and D. Additionally, the egg yolks contribute vitamins B12 and D, along with iron and selenium.


Arequipe II contains milk and eggs, which are common allergens. Individuals with allergies or intolerances to these ingredients should avoid this dessert or seek suitable substitutions.


While Arequipe II is a delicious treat, it is high in sugars and fats, making it best enjoyed in moderation. It provides some nutritional benefits, including proteins, vitamins, and minerals, but it should be balanced with a healthy diet.


Arequipe II is a versatile and indulgent dessert that showcases the rich flavors of caramelized milk and sugar. While it is nutritionally dense, it can be a delightful treat when enjoyed in moderation. This guide provides all the information needed to successfully create, serve, and store Arequipe, ensuring that this delicious dessert can be enjoyed by all who undertake the endeavor to make it.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was a young girl, visiting my aunt in the countryside during the summer. She was a wonderful cook and always had delicious treats waiting for us when we arrived. On that particular day, she was in the kitchen, preparing a sweet caramel spread called Arequipe.

As I watched her mix together sugar, milk, and vanilla in a heavy saucepan, I was mesmerized by the way the ingredients transformed into a thick, creamy concoction. The aroma that filled the kitchen was intoxicating – a perfect blend of caramelized sugar and rich dairy.

I asked my aunt where she had learned to make Arequipe, and she told me that it was a traditional recipe passed down through the generations in our family. She explained that it originated in Colombia, where my ancestors had lived before immigrating to the United States.

Over the years, I watched my aunt make Arequipe countless times. I learned the subtle nuances of the recipe – how to stir constantly to prevent burning, when to add the butter for extra richness, and how to know when the caramel was ready to be poured into jars.

When I moved out on my own, I made Arequipe for the first time in my own kitchen. I followed my aunt's instructions to the letter, and the results were just as delicious as I remembered. I shared the jars of caramel spread with friends and family, and they were amazed by the rich, velvety texture and sweet, buttery flavor.

As the years passed, I continued to make Arequipe regularly, tweaking the recipe here and there to suit my own preferences. I experimented with different types of milk – whole, skim, and even coconut – and added a touch of sea salt for a savory twist. I discovered that Arequipe was incredibly versatile – it could be spread on toast, drizzled over ice cream, or swirled into hot coffee for a decadent treat.

One day, while browsing through an old cookbook that had belonged to my grandmother, I stumbled upon a handwritten note tucked between the pages. It was a recipe for Arequipe II – a variation of the classic caramel spread that added a hint of cinnamon and a splash of rum for a more complex flavor profile.

Excited by this new discovery, I decided to try my hand at making Arequipe II. I gathered the ingredients – sugar, milk, cinnamon, vanilla, butter, and rum – and set to work in the kitchen. As the caramel bubbled and thickened on the stove, the warm, spicy scent of cinnamon filled the air, mingling with the familiar aroma of caramelized sugar.

When the Arequipe II was finally finished, I poured it into jars and let it cool before tasting a spoonful. The first bite was a revelation – the cinnamon added a warm, earthy note to the caramel, while the rum lent a subtle depth and complexity. It was like nothing I had ever tasted before – a perfect balance of sweet and savory, with a hint of spice that lingered on the tongue.

I shared the jars of Arequipe II with my friends and family, and they were equally impressed by the new recipe. They marveled at the unexpected combination of flavors and textures, and begged me to make more. I happily obliged, delighted to have discovered a new twist on a beloved family recipe.

As I reflect on my journey with Arequipe and Arequipe II, I am reminded of the power of tradition and innovation in the kitchen. I am grateful to my aunt for introducing me to the classic recipe, and to my grandmother for unknowingly guiding me towards a new culinary adventure. I look forward to passing down the recipes for Arequipe and Arequipe II to future generations, sharing the joy and satisfaction of creating something delicious from simple, humble ingredients.


| Colombian Appetizers | Colombian Desserts | Colombian Recipes | Pudding Recipes | Sweet Appetizer Recipes |

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