Making a Matcha Tea Latte

• 1). Pour 1 tsp. of Matcha tea powder, 1/2 cup of whole or 2 percent milk into a mixing bowl. Stir the milk until the powder is dissolved.
  
  
• 2). Fill an oven-safe tea pot with 2 1/2 cups of fresh water. Boil the water on the stove.
  
  
• 3). Pour the hot water into the mixing bowl. Stir again. Add up to 4 tsp. of honey to the mixture -- depending upon your preference for sweetness.
  
  
• 4). Place the bowl into the refrigerator. Allow the mixture to refrigerate for 24 hours. Serve the latte in a tall glass over ice.
  
  

Matcha Cookies

• 1). Combine one soft stick of unsalted butter and 1/4 cup of cane sugar into a mixing bowl. Whisk butter and salt together until thoroughly mixed.
  
  
• 2). Combine 1 cup of whole grain flour and 2 tbsp. of arrowroot powder into a separate bowl. Stir until mixed. Add 1/4 tsp. of sea salt and 1 tsp. of matcha powder into the same bowl. Mix all four ingredients together.
  
  
• 3). Pour the butter and sugar mixture into the bowl with the other ingredients. Whisk thoroughly until the mixture is thick. Mold the mixture with your hands on a flat surface into a cylinder shape. Cover all sides of the roll in plastic wrap and chill in the refrigerator for a minimum of 60 minutes.
  
  
• 4). Preheat the oven to 275 degrees Fahrenheit and grease a baking sheet while the roll is being chilled.
  
  
• 5). Slice the roll into 1/4-inch pieces to make 24 total cookies. Place each cookie onto the baking sheet so they are not touching. Place the cookies into the oven for 15 minutes. Pull out the cookies from the oven and allow 15 additional minutes for the treats to cool.