1. How to Make a Matcha Latte           

Ingredients:

• 2 grams of  Organic Matcha | Green Powder

• 2 oz hot water (175°F / 80°C)

• 4 oz hot water (175°F / 80°C)

• 6 oz steamed milk (dairy or plant-based)

• Sweetener of choice (honey, sugar, or maple syrup, optional)

Instructions:

1. Start by sifting 2 grams of Organic Matcha | Green Powder into a bowl to remove any clumps, ensuring a smooth texture for your latte.

2. Add 2 oz of hot water (175°F / 80°C) to the sifted matcha powder. Use a bamboo whisk (or a regular whisk) to whisk the matcha in a back-and-forth motion, not in circles, until the matcha dissolves and becomes smooth without any clumps.

3. Add 4 oz of hot water (175°F / 80°C) to the matcha mixture, continuing to whisk in a back-and-forth motion. This helps to fully incorporate the matcha into the water, ensuring a rich and vibrant flavor.

4. While your matcha is brewing, steam 6 oz of milk using a milk frother or stovetop method. Heat the milk until it’s just below boiling (around 160°F / 71°C), then froth it for a creamy texture.

5. Pour the freshly brewed matcha mixture into a cup. Slowly pour the steamed milk over the matcha, holding back the foam with a spoon. Once the milk is added, top the latte with the foam.

6. If desired, add your preferred sweetener to taste. Stir gently to combine.

7. Your smooth, vibrant matcha latte is ready to enjoy! You can garnish it with a sprinkle of matcha powder and cinnamon on top for an extra touch.

2. Iced Matcha Latte

Ingredients:

• 2 grams of Organic Matcha | Green Powder

• 2 oz hot water (175°F / 80°C)

• 6 oz cold milk (dairy or plant-based)

• Ice

• Sweetener of choice (honey, sugar, or maple syrup, optional)

Instructions:

1. Begin by sifting 2 grams of Organic Matcha | Green Powder into a bowl to prevent clumps, ensuring a smooth texture in your iced latte.

2. Add 2 oz of hot water (175°F / 80°C) to the sifted matcha powder. Use a bamboo whisk (or regular whisk) to whisk in a back-and-forth motion until the matcha is fully dissolved and smooth, without any clumps.

3. Let the matcha mixture cool to room temperature or place it in the fridge for a few minutes to speed up the process.

4. In a separate glass or jug, pour 6 oz of cold milk (dairy or plant-based) and give it a quick stir.

5. Fill a glass with ice cubes. Pour the cooled matcha mixture over the ice. Then, add the cold milk, stirring gently to combine the two liquids.

6. Add your preferred sweetener to taste and stir to incorporate.

7. Optional: Garnish with a dusting of matcha powder if you'd like an extra touch. 

8. Your refreshing iced matcha latte is ready to enjoy! 

3. Homemade Matcha Ice Cream

Ingredients:

• 1 cup heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar (or sweetener of choice)

• 2 teaspoons organic matcha from Kyoto

• 4 large egg yolks

• 1 teaspoon vanilla extract (optional)

Instructions:

1. Prepare the Matcha: In a small bowl, sift 2 teaspoons of matcha powder to remove any clumps. Whisk it with about 2 tablespoons of hot water (175°F) to form a smooth paste. Set aside.

2. Heat the Dairy: In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot and the sugar has dissolved (but do not bring it to a boil).

3. Tempering the Eggs: In a separate bowl, whisk the egg yolks. Slowly pour a small amount of the hot cream mixture into the yolks, whisking constantly to prevent curdling. Gradually add the rest of the hot cream mixture to the yolks while continuing to whisk.

4. Cook the Custard: Return the egg and cream mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170°F). Do not let it boil.

5. Incorporate the Matcha: Remove the custard from the heat. Stir in the matcha paste you prepared earlier, ensuring it's evenly mixed into the custard.

6. Chill the Mixture: Pour the custard into a bowl and cover with plastic wrap. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

7. Churn the Ice Cream: Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions.

8. Freeze: Transfer the churned ice cream into an airtight container and freeze for at least 4 hours or until firm.

9. Serve: Scoop the creamy, vibrant emerald-green matcha ice cream into bowls or cones and enjoy the clean, sweet, and grassy notes of your top-quality ceremonial matcha!

This matcha ice cream will be a treat, full of antioxidants and a clean energy boost, with no sugar or calories in the matcha itself!