Tuesday, April 30, 2013
The taste wasn't super bold but there was a nice vegetal sweetness to it. I was worried about using too much but I was still able to taste the popcorn and the butter. Once in a while I grabbed a piece with a bit too much matcha on it, leaving a dry aftertaste. Otherwise I would declare this experiment a success. Next time I think that I might try making it a few different ways. Matcha salt and using coconut oil as a healthier alternative to butter both come to mind. Have you ever used matcha to flavor popcorn? I'd love to hear how you did it.