Let the butter come to room temperature. Cube the butter and place in a mixing bowl. Sift matcha a little bit at a time over the butter. Blend well each time you add more powder. Continue until all of the matcha is incorporated into the butter and there are no clumps. When possible, choose butter made from grass fed cows which is higher in CLA, or conjugated linoleic acid. You can wrap your matcha butter in plastic or parchment paper and store in the freezer for future use.
Spread matcha butter on toast, muffins or crackers. Use it on oatmeal, corn, squash, pasta or any other place you normally add a drop of fat and flavor.
Don’t forget to share it with a friend.
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