Matcha Milk Jam - jam with green tea

Actually, there are hardly any dairy products in the Japanese diet - but one region makes an exception here: On the island of Hokkaido, there are quite a few dairy products due to cattle breeding and, among other things, you can find Milk Jam - jam made from milk - in supermarkets there. We have modified the recipe from YummyYummyMonster a little and made a matcha version out of it. Super easy, super tasty and an absolute eye-catcher for maximum conversation at the next house party.

Ingredients:

200ml whipped cream (pastry cream is best)
100ml whole milk (min. 3.5% fat)
1 tablespoon sugar
¼-½ tablespoon Matcha(Matcha N°1 tastes best to us)
1 tablespoon water

Preparation:

First, we put the cream, milk and sugar in a saucepan and heat the mixture over medium heat. Here already stir from time to time. In the meantime, we mix the matcha with the water. A matcha whisk or a small whisk is best suited here. It is a very thick mixture - virtually like a Koicha (濃茶) Matcha. This type of preparation has a very intense flavor when drunk neat.

Koicha (濃茶) Matcha - Koicha means thick/concentrated tea.

When the mixture boils, turn the heat to medium and simmer for about 15-20min, stirring constantly. We also keep scraping the bottom and sides of the pot to make sure nothing burns. Once the paste is nice and thick we take the pot off the heat, let it cool for 2-3 minutes and add the matcha preparation. We don't want to cook the matcha with it, otherwise it will become bitter. Now mix everything well with a whisk, fill into a screwable glass and let cool.

The matcha gives the jam a really deep green color and a delicious taste.

Depending on the desired intensity, you may have to experiment a bit with the matcha dosage. You want to try more recipes with Matcha? Then we have many more delicious Matcha recipes here for you. Have fun trying them out!