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Matcha Milk Jam/Green Tea Milk Spread

A recipe for creamy, rich matcha flavoured milk spread, great for breakfast or fillings.
Course Condiment
Cuisine Asian, Japanese, Korean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 68kcal
Author Michelle


  • 2 teaspoon good quality matcha green tea powder sifted
  • ¼ C hot boiled water
  • 3 teaspoon granulated sugar
  • 1 teaspoon dry milk powder or cornstarch
  • ½ C whole milk or non-dairy alternative* (see note 3)
  • ½ C heavy cream (at least 36% milkfat) or canned coconut milk


  • 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.



Note 1: 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.
Note 2: Depending on how strong your heating element is, it may take longer than 20 minutes for the milk jam to thicken. Test for thickness by using the scraping method (outlined above).
Note 3: Not all non-dairy milks are created equal. Some have gums and are thicker; if using a thin "milk," you may need to check the consistency and adjust with additional cornstarch. 
Yield: appx ½ C, 125ml


Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 15mg | Potassium: 42mg | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg