Tip the bicarbonate of soda into a small bowl and pour in 50ml of the goat milk.
Put a medium saucepan over a medium-high heat and pour in the remaining milk. Add the sugar, cinnamon stick and vanilla extract. Bring the milk to a simmer and stir until the sugar dissolves. Remove the pan from the heat and add the bicarbonate of soda mix.
Put the pan back over a very low heat and simmer gently for about an hour, stirring regularly, until it turns a deep golden brown and is thick and syrupy. Leave to cool at room temperature.
Pour the oil into a large saucepan. Only fill it 2/3rds of the way up and never leave it unattended (you could use a deep fryer if you have one). Put the pan over a high heat and bring the oil to 180ºC.
Break the cinnamon stick into the Multi Mill of a Compact Food Processor. Add the sugar and blend to a fine powder. Stack the tortillas on top of each other and use a large chef’s knife to cut them into 8 wedges. Carefully lower them into the hot oil and fry until crisp and golden (you will have to do this in batches). Drain on kitchen towel then toss in the sugar mix while hot.
Pile up the chips and serve with a bowl of the dip. Serves 8