(Green Tea) Matcha Milk Spread Recipe

homemade matcha spread

I know someone who can whip up one hell of a matcha spread. She’s the nice lady behind Sweet Jars by Lala. When it comes to making and selling matcha spread, she’s a total pro.

Unfortunately, she’s based in Luzon, and even though transacting with her — placing orders, paying, and arranging shipment — is a breeze, it’s impractical for someone like me here in Bacolod, a city hundreds of miles away from the Capital, to rely on her heavenly creation to fix my matcha spread craving.

Sometimes, I just can’t wait. I have to have it now! And don’t we all have that moment?

I am not a complete wuss in the kitchen, so I decided to try making a matcha milk spread on my own. Thanks to Google, our best friend whenever we don’t know, I found recipes online. Most recipes call for only 4 ingredients: milk, cream, sugar, and, of course, matcha powder. The directions are simple, but I don’t like that they are all in “ml” and “g”.

I don’t do “ml” and “g”, only “c” and “tbsp”!!!

Alright, I’m slightly overreacting. I can do the math and convert, but that’s only good for cream, milk, and sugar. I couldn’t find an exact conversion when it comes to matcha, and I hate it. I love to be precise when trying something out for the first time.

So, I had to dig deeper. How many grams of matcha is there in a tbsp?

There’s no exact answer but a source online said 1 tsp of matcha is equivalent to 1.5 – 2g of matcha. So, with that conversion and all the recipes I found,I came up with this matcha milk spread recipe:

Matcha (Green Tea) Milk Spread Recipe:

Matcha Spread Ingredients

Matcha Spread Ingredients


  • ½ c full cream fresh milk
  • 1 ½ c full cream fresh milk
  • 1 c cream (250ml)
  • ⅓ c sugar
  • 3 tbsp matcha powder


Heat ½ c milk in a saucepan. Do not boil.

Transfer the heated milk to a bowl and mix in matcha powder. Whisk until smooth.

milk and matcha mixture in a bowl

Matcha Powder Dissolved in Heated Milk

In the same saucepan over low fire, combine 1 ½ c milk, cream and sugar. Stir to combine everything

Once the sugar is completely dissolved, pour in the milk-matcha mixture.

milk matcha mixture in saucepan

Milk-Matcha Mixture with Cream, Sugar, and More Milk

Bring to a simmer, stirring occasionally to keep mixture from sticking to the bottom of the pan. 

matcha spread simmering

Nearly done! Thickening Matcha Spread

Once the mixture starts to thicken, stir, stir, and stir. Scrape the bottom and sides of the pan as you go. You’ll know it’s ready when you start to see the bottom of the pan. Another indicator is when the spread takes form when you drizzle it. It may take 30-40 minutes to get to this point.

Transfer to sterilized glass bottles.bottled matcha spread


Wondering how I did with my first try? It was a success! I’m sticking to this recipe. It has the perfect consistency and it’s not too sweet. The taste of matcha comes through nicely.

After cooking 2 batches in a row, I’ve come up with a few tips to make sure it goes well for everyone who wants to try it:

  1. Low heat at all times
  2. Use a non-stick saucepan
  3. Stir with a whisk. It makes it easier to mix the matcha in.
  4. Keep stirring. You cannot over stir at all. When in doubt, work that whisk in.
  5. Whipping cream is good but it’s a bit expensive. All-purpose cream will work just fine.
  6. You can adjust the sugar to suit your taste and it won’t make any difference on the consistency.
  7. Lastly, BE PATIENT!

I hope you’ll give it a try. All the arm power is worth it.

7 replies
    • Ketchup Girl
      Ketchup Girl says:

      Hi Dewhanna,

      Thank you! 🙂
      I can’t say for sure but I guess 2-3 weeks (refrigerated) is a safe guesstimate.

      Hope you give this is a try!

      Ketchup Girl

    • Ketchup Girl
      Ketchup Girl says:

      Hey. Yes, it’s delicious, but I can’t say it tastes exactly like Sweet Jars by Lala. I deliberately added more matcha powder so it’s stronger.


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