Matcha Dulce de Leche: A Soft Spread

Toast calls for a soft spread, not caramel that cracks under the knife. Among our matcha confections, this spread cooks down whole milk and cream with about 2 tsp (4 g) matcha and about 1 tbsp (12 g) sugar. Allow 25 minutes for preparation and cooking for one small jar, then let it cool.

• Preparation 5 minutes
• Cooking 20 minutes
• Total 25 minutes, plus cooling
• Yield 1 small jar, about 1/2 cup (125 ml)
• Equipment a small heavy-bottomed saucepan, whisk, fine sieve, spatula and a clean jar with about 1/2 cup (125 ml) capacity

Mix the matcha with water before pouring it into the saucepan. Dry powder would leave green specks.

Matcha dulce de leche ingredients

• About 2 tsp (4 g) matcha
• About 1/4 cup (60 ml) hot water
• About 1 tbsp (12 g) granulated sugar
• About 1 1/4 tsp (3 g) dry milk
• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml) heavy cream

How to make matcha dulce de leche

1. Sift about 2 tsp (4 g) matcha into a heatproof bowl.
2. Pour about 1/4 cup (60 ml) hot water over the powder.
3. Whisk until smooth.
4. Add about 1 tbsp (12 g) granulated sugar.
5. Add about 1 1/4 tsp (3 g) dry milk.
6. Mix until dissolved.
7. Pour the 1/2 cup (120 ml) milk and 1/2 cup (120 ml) cream into the saucepan.
8. Heat over medium heat until the first gentle bubbles appear.
9. Pour the matcha mixture through the sieve into the saucepan, whisking as you go.
10. Lower the heat and let it reduce for about 20 minutes, stirring regularly.
11. Scrape the bottom with the spatula and check that its trail remains visible for a few seconds.
12. Continue reducing over low heat if the trail disappears immediately.
13. Take the saucepan off the heat.
14. Pour the mixture into the clean jar.
15. Let it cool completely before closing the jar.
16. Refrigerate the closed jar.

We prefer a heavy bottom because it distributes heat more evenly during reduction. If the heat is too high, the edges thicken before the center and the milk may catch. The 20 minutes are a guide; the trail left by the spatula tells you when to stop, since the size of the saucepan changes how quickly the liquid evaporates.

Which matcha works in reduced milk?

For this milk jam, we choose our Essence powder: reduced milk would hide the finer points of a matcha drunk on its own. Mix it with water before adding it. The color may darken as it cooks; use the spatula trail to judge the thickness.

How do you get a spreadable texture?

The mixture thickens further as it cools. A trail that closes slowly in the saucepan gives a soft spread; reducing it too far will make it firm once chilled. We suggest putting a small spoonful on a plate and letting it cool slightly to check the consistency before filling the jar.

Our tip. Strain the matcha base through the sieve over the saucepan. You can mix the small amount of powder left in the mesh with a spoonful of hot milk, then pour it back into the mixture.

Allergens. Milk.