Hojicha Milk Spread

On a recent trip to Korea I went to the Osulloc tea farm on Jeju Island and at their cafe I saw jars of both matcha and hojicha milk spread! I had never seen these before in the US so I knew I had to bring some back. I ended up getting one of each and eagerly awaited tasting them. The spreads went so well on bread and had such nice matcha and hojicha flavors to them. As you can guess I quickly ran out and, since I wasn’t going to back to Korea any time soon, I decided to make my own!

These milk spread take a bit of time to cook since you’re basically reducing down milk and heavy cream until it thickens up to the consistency that you want. You’ll need to make sure to stir the milk mixture every so often so none of the milk fats stick to the bottom of the pot and burn, but it’s so worth it in the end.

One thing to note is that you might not find cartons labeled “heavy cream” in your local grocery store (especially if you live in the US), but don’t worry because you should be able to readily find “heavy whipping cream” there! “Heavy whipping cream” is basically the same as “heavy cream” and WILL work interchangeably in almost all recipes, but cartons labeled just”whipping cream” are not the same as “heavy cream” and WILL NOT work interchangeably in most recipes.

You could also cut down the cooking time depending on what you want the final thickness of the spread to be. I cooked mine for a full hour because I wanted an actual spread that was more the consistency of softened butter, but if you’re looking more for something with the consistency of Nutella then it’s perfectly fine to reduce the cooking time by 15 minutes or so!

The spread works really nicely on some slices of toasted bread and you can even turn it into a hojicha latte by taking some spread, microwaving it for a few seconds, and then mixing it in milk! The spread is pretty versatile and if stored in a lidded glass jar in the fridge, can last about a week or so, but I’m sure it won’t make it that long anyways 😉

Hojicha Milk Spread

ryanllee FacebookTweet Pin On a recent trip to Korea I went to the Osulloc tea farm on Jeju Island and at their cafe… Featured Hojicha Milk Spread European Print This

Prep Time: 5 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Hojicha Milk Spread

• 1/2 cup whole milk
• 1 tablespoon hojicha powder
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons granulated sugar

Instructions

1. Mix 1/2 cup milk and 1 tablespoon of hojicha powder in a small bowl
2. Pour 1 cup of whole milk, 1 cup of heavy cream, and 2 tablespoons of sugar in a small pot
3. Mix to combine and continue to simmer the mixture over medium heat for half an hour, stirring every so often so none of the milk fats stick to the bottom on the pot
4. Then pour in the hojicha milk mixture into the pot and stir until incorporated
5. Continue to simmer the mixture for another 30 minutes, raising to medium high heat
6. Simmer until the desired texture is achieved (30 minutes will yield a texture of softened butter while simmering for 15 minutes will yield a more liquid spread), remember that the spread will also continue to thicken once cooled