When you think of Earl Grey, you automatically think of tea. And with tea, there must be milk and sugar around… unless you’re a tea purist. But I digress…
So when you mix together tea, milk and sugar, what do you get?
Earl Grey Milk Jam Spread.
Inspired by my ever-popular Matcha Milk Jam/Green Tea Milk Spread recipe, I thought to change up the flavours and play with my favourite Earl Grey tea and transform it into a milk jam. Just think of milk tea, but in a super concentrated creamy form, like a flavoured condensed milk.
This flavour is definitely for Earl Grey tea enthusiasts — luscious, strong and potent; a little bit goes a long way. It’s a rich, smooth velvety spread that instantly kicks up any breakfast. It’s great on toast, and here I paired it with my Peanut Butter Chickpea waffles. So decadent and delicious.
I’m no tea connoisseur, but I do enjoy the Earl Grey tea from Trader Joe’s. The aroma of the oil of bergamot is bold and it’s probably why I like it in the first place.
If you’re an Earl Grey tea lover, try out my recipe for this delicious milk jam. It will add extra pizzazz to your pancakes, waffles, scones, or toast. Let me know what you’d have Earl Grey Milk Jam on in the comments and tag me #siftandsimmer on Instagram!
Earl Grey Milk Jam Spread
Yield: 1/2 C (125ml)
2 bags Earl Grey tea (I used Trader Joe’s but this one is good too)
1/2 C whole milk
1/2 C heavy cream
1 T organic milk powder
In a heat-safe mug or jar, heat up whole milk in a microwave for about 40 seconds (depending on how powerful your microwave is) until it’s really warm and place 2 bags of Earl Grey tea into the milk to steep. Add 1 T of dry milk powder to the tea and stir until there are no lumps and has completely dissolved. Set aside for 10 minutes.
Heat heavy cream and sugar in a small saucepan. Bring to a simmer over medium heat and while whisking, gradually pour the steeped Earl Grey tea milk over a sieve into the saucepan. If there are any lumps remaining in the sieve, add some of the milk from the saucepan over top of the sieve and push through with the back of a spoon.
Whisk periodically until mixture has thickened and reduced by half, about 20 minutes over low-medium heat. It should be smooth and creamy. A way to tell if it’s ready is when you scrape the mixture in the pot with a spoon or whisk, there should be a line that is visible, meaning it has thickened enough. If you scrape the pot and can’t see a line, continue whisking over heat.
Once it has thickened enough, remove from heat. Let cool.
Pour into a clean glass jar and refrigerate. The spread will thicken a little more once it has cooled.
Spread on toast, waffles, and pancakes for a delicious hit of tea flavour.
Can be kept in the refrigerator for up to 1 week.