Ingredients

• Ingredients Scale 1x2x3x 3 tablespoons coconut oil 1/2 cup popcorn kernels 2 tablespoon matcha 1 – 2 Tazo Zen tea bags, optional (affiliate link) 1 tablespoons coconut sugar (or organic pure cane)

Preparation

• Instructions Matcha seasoning: In a small bowl, whisk together the matcha, sugar, and tea from the tea bags. Set aside. Stock pot: In a large stock pot, heat oil over medium high to high heat. Once the oil has melted, add popcorn kernels, swirl the pot to coat the kernels. Cover, shake every 10 seconds or so to move the kernels around. You want to move them around so they don’t burn on the bottom. You should hear continual popping about 3 minutes in, at this time you can stop shaking, listen for the slow down of popping. Turn heat off, uncover, add seasoning, cover and carefully shake the pot every which way to coat your popcorn. Lift lid, if you have a lot of seasoning on the lid and sides of the pot, use a flat edge spatula to scrape it off and mix it in. Popcorn maker: Add popcorn, cook as directed and move to a large bowl. In a small bowl, melt coconut oil. Once popcorn is done, drizzle with oil and top with seasoning, toss to coat well. Serve warm or at room temperature. Makes about 12 to 14 cups. Store: Leftovers can be stored in airtight containers for 7 – 14 days.