In a small saucepan, over low-medium heat, add the 4 hojicha tea bags or hojicha powder, granulated sugar, whole milk, heavy cream, and milk powder.
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, sterile jar and refrigerate. The spread will be a little more thicker once it has cooled.
Hojicha roasted green tea milk jam spread is best consumed in 1 week.
Note: Keep Hojicha Milk Jam in the refrigerator for up to 1 week.