Matcha Milk Jam
This matcha milk jam is thick, creamy, and packed with deep matcha flavor in every spoonful. It slowly cooks down until rich and jammy, then gets whisked with vibrant matcha for the perfect earthy finish. Spread it on toast, drizzle it over pancakes, or just eat it straight from the jar.
Servings /2 cup
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!
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.
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.
Did You Make This Recipe?
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