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.
WHAT IS MATCHA MILK JAM?
Matcha Milk Jam is a spread mostly made of milk, cream, matcha and sugar.
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.
INGREDIENTS IN STORE-BOUGHT MATCHA MILK JAM
I didn’t like the chemicals that were in store-bought milk spread.
Some of the ingredients I came across were:
- modified fat
- glycerol fatty acid esters
- synthetic flavouring… amongst other things… yuck!
In addition to that, the first ingredient listed was white sugar, and there was only 4% green tea!
6-INGREDIENT MATCHA MILK JAM
Knowing the questionable ingredients in commercial products, I set out to make my own milk jam.
My matcha milk spread recipe contains only 6 ingredients:
- high quality matcha powder: it’s important to choose a good culinary or ceremonial matcha powder for not only taste and flavour, but also for colour. A lower grade matcha can taste overly bitter and yield a yellow-green hue.
- water: dissolve the matcha powder in hot boiled water to ensure no lumps.
- whole milk: use whole milk, which has about 3.5% MF (milk fat).
- heavy cream: use a heavy cream with 36% MF (milk fat) for a richer texture; you can certainly use a cream with less MF, but may need to stir the mixture longer.
- skim milk powder: helps to thicken up the milk jam and add some additional flavour; if you don’t have skim milk powder, you can substitute with cornstarch.
- granulated sugar: adds sweetness; you can increase or decrease the amount of sugar to your preference.
All recognizable ingredients!
HOW TO MAKE MATCHA MILK JAM
The one caveat to making matcha milk jam is that you need patience. (All good things come to those who wait … ;))
In order to thicken the jam to a rich, creamy consistency, heat the ingredients over low-medium heat.
- First, dissolve the matcha, sugar, and milk powder with the hot water so that there are no lumps.
- Next, heat the cream and milk in a small saucepan.
- Whisk in the the matcha mixture into the cream and continue to whisk over low-medium heat.
- It’s important not to walk away from the mixture at any time as the cream may boil over.
- Continue to whisk until the mixture thickens and reduces by about half.
Note: the matcha milk jam will continue to thicken once cooled.
COMMONLY ASKED QUESTIONS
CAN I USE NON-DAIRY MILK?
Yes, you can — depending on the consistency of the non-dairy milk, you may need to reduce the milk jam a little longer.
I have a recipe for a vegan, non-dairy version Green Tea Spread.
DO I NEED TO ADD THE MILK POWDER?
It adds thickening power and flavour to the milk jam, however, you can substitute cornstarch instead.
CAN I STORE THE MILK JAM AT ROOM TEMPERATURE?
No, as the milk jam is not pasteurized (with a canning process method), it is not safe to store the matcha milk jam at room temperature.
Store in the milk jam in the refrigerator.
HOW LONG DOES THE MATCHA MILK JAM LAST?
The matcha milk jam will last about 1-2 weeks in the refrigerator.
A DELICIOUS AND VERSATILE FILLING
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.
Try it as a filling for doughnuts like my Strawberry Matcha Doughnuts.
OTHER MILK JAM VERSIONS
There’s a vegan version here: Vegan Matcha Green Tea Spread.
When I posted this matcha milk jam to my Instagram account @siftandsimmer, I was surprised at the requests for this recipe! As a result, the wait is over — you can now make your own Matcha Milk Spread easily from scratch.
If you try this recipe, tag me @siftandsimmer on Instagram, or leave a comment and let me know!
Matcha Milk Jam/Green Tea Milk Spread
- 2 tsp good quality matcha green tea powder sifted
- ¼ C hot boiled water
- 3 tsp granulated sugar
- 1 tsp dry milk powder skim or whole
- ½ C whole milk
- ½ C heavy cream
- Place sifted matcha powder into a heat-safe jar or bowl. Carefully add hot boiled 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.