Matcha Milk Jam
If you’re a matcha lover, this matcha milk jam is about to become your new favorite indulgence. It’s rich and creamy, with just the right balance of sweetness and that unmistakable earthy bitterness only good matcha can bring. The magic happens as whole milk and heavy cream slowly cook down over 45 minutes to an hour, reducing into a thick, luscious custard base. Cornstarch and milk powder work behind the scenes to give the jam that silky, spreadable texture, while vanilla extract adds a subtle warmth that rounds out the flavors beautifully.
The final touch is whisking in high-quality matcha powder mixed with water, using a traditional W and M motion to fully dissolve the powder and create a smooth, vibrant green jam that’s as beautiful as it is delicious. This jam is incredibly versatile — I love it spread thick on toast for breakfast, drizzled over pancakes or ice cream, or even eaten straight from the jar when I’m craving a little matcha pick-me-up.
How to Make Matcha Milk Jam
I actually got inspired to create this matcha milk jam after trying this product I absolutely loved — it had that perfect balance of creamy sweetness and vibrant matcha flavor that I just had to recreate at home. After experimenting, I came up with this version that’s rich, silky, and full of that earthy matcha goodness, but made with simple ingredients and zero preservatives. If you’ve ever tried something similar and wished you could make it yourself, this recipe is exactly that.
Start by combining whole milk, heavy cream, granulated sugar, cornstarch, milk powder, and vanilla extract in a medium saucepan. Whisk everything together thoroughly until all the powders dissolve and the mixture is perfectly smooth — this step is key to preventing any lumps and ensuring a silky finish.
Place your saucepan over medium-low heat and begin cooking slowly, stirring frequently. Once the mixture starts to gently bubble, reduce the heat to keep a very gentle simmer. This slow, careful cooking process allows the milk and cream to reduce and thicken without scorching or curdling. It takes patience — expect to cook it for about 45 minutes to an hour — but the payoff is worth it. You’re looking for a jammy consistency that’s thick enough to coat the back of a spoon smoothly.
While the milk mixture is thickening, prepare your matcha by whisking the powder with water in a small bowl. Use a W and M motion — think of drawing the letters “W” and “M” back and forth with your whisk — to break up any clumps and create a silky, lump-free paste.
Once your milk jam is thick and glossy, remove it from heat and immediately whisk in the matcha paste until fully combined. Pour the jam into a clean jar and let it cool to room temperature. It will thicken a little more as it cools, developing that perfect spreadable texture.
Storing Your Matcha Milk Jam
Store your matcha milk jam in the refrigerator for up to one week. It continues to firm up the longer it sits, so before using, give it a quick stir to loosen the texture if it feels too thick. If you want to keep it longer, freezing is an option, but keep in mind the texture might change slightly once thawed.
How to Enjoy Matcha Milk Jam
- Spread it over warm toast, brioche, or croissants for a sweet matcha breakfast
- Swirl into Greek yogurt or cottage cheese for a creamy snack
- Drizzle over pancakes, waffles, or French toast for a green tea twist
- Use as a filling for crêpes, mochi, or stuffed French toast
- Spoon it over vanilla or matcha ice cream for a dreamy dessert
- Layer into parfaits with fruit and granola
- Fill shortbread cookies, sandwich between macarons, or use as a cake layer filling
- Serve alongside scones as part of a tea spread
- Eat it straight from the jar… no judgment here!
Feel free to experiment and add it wherever you crave that creamy, sweet, and slightly bitter matcha magic.
Craving More Matcha Recipes? Try These Out!
- Matcha White Chocolate Chip Cookies
- Match French Toast Latte
- Strawberry Matcha Overnight Oats
- Matcha White Hot Cocoa
- Strawberry Matcha Latte
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
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Dessert
Matcha Milk Jam
Ingredients
- 1 1/4 cups whole milk
- 1 1/4 cups heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
- 1/4 cup milk powder
- 1 teaspoon vanilla extract
- 1 tablespoon matcha powder
- 2 tablespoons room temp water
Instructions
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, milk powder, and vanilla extract until smooth and fully dissolved.
- Place the pan over medium-low heat and cook, stirring often, until it begins to gently bubble.
- Continue cooking on low to medium-low heat for 45 minutes to 1 hour, stirring frequently to prevent sticking. The mixture should reduce and thicken to a creamy, jammy consistency that coats the back of a spoon.
- While it’s cooking, whisk the matcha powder with the water in a small bowl using a W and M motion until completely smooth and lump-free.
- Once the milk jam has thickened, remove the pan from heat. Add the matcha mixture and whisk until fully combined and smooth.
- Pour the matcha milk jam into a clean jar and let it cool to room temperature. It will thicken slightly as it cools.
- Store in the refrigerator for up to one week. It continues to firm up the longer it sits in the fridge, so give it a stir before using if needed!
Tips & Notes
Q: How do I know when the jam is done cooking?
A: It should thicken enough to coat the back of a spoon with a smooth, jammy consistency. It will also darken slightly in color as it reduces.
Q: Can I store this jam longer than one week?
A: For best flavor and safety, keep it refrigerated and use within a week. If you want to store it longer, freezing is an option, but texture might change.
Q: What kind of matcha powder should I use?
A: I recommend using a high-quality culinary or ceremonial grade matcha powder. Some of my favorite brands are Ippodo, Kanbayashi, Hori Shichimi, and Yamamansa — all offer vibrant color and smooth flavor that work beautifully in this recipe.
Q: Why whisk the matcha in a “W and M” motion?
A: This technique helps break up clumps and fully incorporate the matcha powder for a smooth, vibrant mixture without lumps.
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HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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