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
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 125 ml whole milk
- 2 bags Earl Grey tea
- 8 g dry milk powder
- 125 ml heavy cream
- 25 g granulated sugar
Instructions
- 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 Tbsp of dry milk powder to the tea and stir until there are no lumps and has completely dissolved. Set aside for 10 minutes, then remove the tea bags.
- 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 milkΒ 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 itβs 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 canβt 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 willΒ thicken a little more once it has cooled.
- Spread on toast, waffles, and pancakes for a delicious hit of tea flavour.
I had earl grey-marmalade organic beer recently. Made by a local Ottawa brewer (not Beau’s but it was Dominion City Brewers). Definitely a good combo to use for inspiration ?
Ohh. I need to forward this to my BFF. She is totally in love with anything earl grey. I’m wondering can I change the sugar to date syrup???
Hi Rezel! I haven’t tried a sugar alternative to the recipe, but I would imagine it should work. If you try making it for her, let me know how it turns out! xox
Hi, may i know 1T of milk powder is 1 TSP, or 1 TBSP..?
Thanks
1 T = 1 Tablespoon
Hi, 1 T = 1 Tablespoon. I’ve updated the recipe.
And I quote myself and all my friends that tried this, “OMYGAAAHHHHHHH!!!!” I might be bold to say that this is amazing on ALL desserts without having trying it on all things under the dessert category.
Oh my gosh this sounds AMAZING! Have you tried freezing this yet?
Thank you Ayana. No, this would not be suitable for freezing, unfortunately.
Hello, do you remove the tea from the bag before you add it in to steep or you just add the bags into the milk?
Remove the tea bags after steeping in the milk for 10 minutes.
Hi there, thanks for the recipe!
I was wondering if this is safe to keep in room temperature?:) If so, for how long?
No, this milk spread should be kept refrigerated, for up to 1 week.
Hello! When at room temperature, how thick is this? Iβm looking to try your recipe make a spread to incorporate into my buttercream for cake filling but will need a thinner jam. I tried another recipe before but ended up with thicker, chewy, caramel candy like consistency so it wasnβt possible to mix into buttercream.
It is not very thick at room temperature; definitely not chewy or candy-like in viscosity. The milk jam will be foldable into your buttercream. Good luck! Do report back if you try it π
Thanks Michelle!! Iβm going to try it this week and let you knowπ!! Canβt waitπ
Looks really good!! but do you have any substitutes for the dry milk powder?
You can use cornstarch in place of it.
Hi Michelle, I happen to have 2 types of cream on hand – Double cream (“extra thick”) which has 45% milk fat, and Thick cream which has 35% milk fat. Which of these two is the same as the heavy cream required in this recipe?
The “Thick” (35% MF) cream would be the same as heavy cream.
This was so easy to make and delicious! I ate it with my homemade shokupan and it complemented it perfectly.
Amazing, thank you for the feedback, Jocelyn π