Matcha Milk Jam/Green Tea Milk Spread
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8
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Calories
68 kcal
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Course
Condiments
Matcha Milk Jam/Green Tea Milk Spread
Description
The recipe for Matcha Milk Jam starts by dissolving sifted matcha powder with hot water, sugar, and milk powder to create a smooth liquid base. Separately, whole milk and heavy cream are heated and then gradually combined with the matcha mixture through a sieve to avoid lumps. Continuous whisking over low to medium heat encourages even thickening and prevents scorching. The cooking continues until the jam reduces by half and reaches a texture where a line drawn across the bottom of the pot stays visible, indicating sufficient thickness.
The resulting jam has a delicate balance of the grassy, slightly bitter matcha flavor harmonizing with creamy sweetness from dairy and sugar. It can be refrigerated and used as a spread for bread or as a component in various confections or drinks.
Adjustments to bitterness can be made by varying the amount or quality of matcha used, and the recipe accommodates some substitutions such as non-dairy milks and cornstarch for milk powder to modify consistency and taste according to preference.
Ingredients
- 2 teaspoon matcha green tea powder sifted, good quality
- ¼ C water hot, boiled
- 3 teaspoon granulated sugar
- 1 teaspoon milk powder or cornstarch, dry
- ½ C milk or non-dairy alternative* (see note 3, whole
- ½ C heavy cream or canned coconut milk, at least 36% milkfat
Instructions
- 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.
Notes
- Adjust matcha quantity based on your preferred bitterness, as different brands and grades vary in strength.
- Cooking time may vary; use the scraping test to check for adequate thickness.
- If using thin non-dairy milks, additional cornstarch may be needed to achieve the proper consistency.
- This recipe yields approximately ½ cup (125ml) of matcha milk jam.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 15mg | 1% |
| Potassium | 42mg | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 256IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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