Milk jam, or dulce de leche, has a sweet and creamy taste, enhanced with matcha goodness. Japanese milk jam is delicious but doesn’t come cheap! Luckily, it’s actually quite easy to make, as long as you don’t mind the wait! A great homemade gift to share with friends, or just to enjoy all on your own!
This recipe is surprisingly easy, but it requires patience, since you need to constantly be stirring it while it reduces on the stove. You have to take care not to let it burn on the bottom of the pan, so slow and steady cooking is key. After stirring for 30 minutes, the milk jam will reach a thick, creamy consistency, perfect for drizzling over pastries or topping ice cream!
I love adding it to hot milk for a delicious latte, or paired with strawberry jelly for a very different type of toast! How do you enjoy it?
Recipe – Matcha Milk Jam:
– In a medium sauce pan, mix together the sugar and matcha powder. Place the pan on the stove over medium heat and pour in the whole milk and vanilla.
– Cook the mixture, stirring occasionally, until it reaches a simmer, about 5 minutes. Immediately turn the heat down to low. Allow the milk mixture to simmer gently for about 30 minutes, stirring frequently. (Doubling or tripling the recipe may require longer cooking. Just keep cooking till it’s half it’s original volume) Note that it will thicken up a little once cooled, so don’t cook it to death!
– Transfer to a tightly sealed container and store in the fridge until ready to use.