It’s funny how you learn about new things nowadays. Especially on social media. Everything is so fast-paced; this minute it’s in, the next minute, it’s out. I first saw Korean matcha milk spread on Instagram, and when my friend was in Korea, I messaged her to ask her to bring one home for me. Unfortunately, she had just left Korea and wasn’t able to get her hands on it despite having seen the item herself.
At time of writing, no one carries matcha green tea milk spread in Vancouver, and it can be a little expensive to order it online from Asia. From doing some research, I didn’t like the chemicals that were in the milk spread itself (ie. modified fat, glycerol fatty acid esters, synthetic flavouring, among other things)… yuck! In addition to that, the first ingredient listed was white sugar, and there was only 4% green tea!
Therefore, I set out to make my own and it turned out super delicious, especially on toast. My matcha milk spread recipe contains only 6 ingredients: pure matcha, milk, cream, milk powder, sugar, and water.
This green tea milk spread is rich and creamy in texture, with a slight bitter overtone from the matcha, balanced by a little sweetness. I’ve had it on toast, pancakes, steamed buns and waffles, but really, you could enjoy it on anything your heart desires.
When I posted it to my Instagram account, I was surprised at the requests for this recipe! As a result, the wait is over — you can now make your own Green Tea Milk Spread easily from scratch. And I’m sure this tasty and healthy food trend is here to stay. There’s a vegan version here: Vegan Matcha Green Tea Spread. And if Earl Grey tea is more up your alley, try my Earl Grey Milk Jam version.
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Matcha Milk Jam/Green Tea Milk Spread
Yield: 1/2 C (125ml)
2 tsp good quality matcha green tea powder, sifted (I love using Matchaeologist‘s Midori Culinary Grade Matcha)
1/4 C hot boiling water
3 tsp sugar
1 tsp organic dry milk powder
1/2 C whole milk
1/2 C heavy cream
Note: Different brands and grades of matcha will have varying degrees of bitterness. Reduce amount of matcha if you don’t like it too strong, or increase it if you prefer a more intense flavour.
Place sifted matcha powder into a heat-safe jar or bowl. Carefully add hot boiling water to the matcha. Stir in sugar and milk powder and mix until everything is completely dissolved.
Heat whole milk and heavy cream in a small saucepan. Bring to a simmer over medium heat and while whisking, gradually pour matcha mixture 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 jar and refrigerate. The spread will be a little more thicker once it has cooled. Best consumed in 1 week.
Serve on toast, pancakes, desserts or try it as a filling for doughnuts like my Strawberry Matcha Doughnuts.
If you try this recipe, tag me @siftandsimmer on Instagram, or leave a comment and let me know!