To begin, take a heavy bottomed pot and pour in the whole milk. Add the granulated sugar and stir until it is fully dissolved. Place the pot over medium heat, and stir occasionally to prevent sugar from sticking to the bottom. This ensures even heating and prevents burning.

Once the sugar is dissolved and the milk begins to steam, reduce the heat to low. Stir in the baking soda, which will help thicken the mixture. A slight froth may form due to the reaction; this is normal. Continue stirring gently to maintain a consistent mixture.

Simmer the mixture over low heat, stirring frequently. After 20–30 minutes, you’ll notice it beginning to thicken and turn light beige. At this point, use a wooden spoon to scrape the bottom regularly to avoid scorching. Patience is key to achieving a creamy texture.

As the mixture reduces, it will become more viscous and deepen in colour. After about 40 minutes, the arequipe will resemble caramel. Keep stirring to ensure the texture remains smooth and free of lumps. Adjust the heat slightly if needed to maintain a gentle simmer.

Once the arequipe reaches a rich golden brown hue, test its consistency by dropping a small amount onto a plate. It should hold its shape but remain spreadable. If too runny, continue simmering until desired thickness is achieved.

Remove the pot from heat and stir in the vanilla extract. This step enhances the flavour with a subtle aromatic note. Allow the arequipe to cool slightly in the pot, stirring occasionally to prevent a skin from forming on the surface.

Transfer the arequipe into a clean, sterilized jar or serving dish. Let it cool completely at room temperature before sealing or serving. The cooling process will help set the texture further.

Serve the arequipe as a spread on warm arepas, toast, or crackers. Alternatively, use it as a topping for desserts like ice cream or as a filling for pastries. For an authentic Colombian touch, pair with a cup of fresh black coffee. Garnish with a sprinkle of coarse sea salt or chopped nuts for a delightful contrast in flavour and texture.