Matcha Milk Jam

Pro tips

• Dissolve matcha powder in hot water before mixing into the cold cream and milk to prevent lumps and ensure even color distribution.
• Cook over medium heat and stir constantly to prevent the bottom from scorching; the jam should thicken noticeably in 8–10 minutes.
• Use culinary-grade matcha for best flavor; ceremonial-grade matcha is too bitter and expensive for this application.
• The jam will continue to thicken as it cools; remove from heat when it coats the back of a spoon but still flows slowly.

Substitutions

• Heavy cream → coconut cream (vegan, slightly less rich)
• Milk → oat milk or almond milk (dairy-free; use unsweetened to control sweetness)
• Vanilla extract → almond extract (changes flavor profile slightly, use 1/2 teaspoon)
• Granulated sugar → honey or maple syrup (use 1/3 cup, reduce cornstarch by 1/4 teaspoon)

Storage & make-ahead

Store in an airtight glass jar in the refrigerator for up to 2 weeks; stir before use if separation occurs. May be made 2 days ahead and chilled.

Can I make matcha milk jam without milk powder?

Milk powder adds richness and helps thicken the jam. Omit it, but increase cornstarch by 1/2 teaspoon to maintain consistency.

How do I fix lumpy matcha powder in the jam?

Whisk matcha with hot water first to dissolve clumps before adding it to the cream and milk mixture.

How long does matcha milk jam keep?

Store in an airtight container in the refrigerator for up to 2 weeks. Stir well before serving if separation occurs.

Is this recipe vegan?

No, it contains heavy cream, milk, and milk powder. Substitute with coconut cream, coconut milk, and coconut milk powder for a vegan version.

What does matcha milk jam taste like?

It's sweet, creamy, and lightly earthy with the mild bitterness of matcha balanced by vanilla and sugar.