This iced matcha latte with hazelnut milk wins you over with its smoothness and freshness. A perfect summer drink, this Japanese powdered green tea pairs beautifully with plant-based milk to create something both refreshing and energising.

What to remember

• A simple recipe with just 4 basic ingredients
• Matcha brings its antioxidant benefits and one-of-a-kind flavour
• Hazelnut milk naturally softens the bitterness of green tea
• Ready in 5 minutes, with results that look the part
• A great alternative to sugary, store-bought drinks

Ingredients (makes 1 serving)

To make your homemade iced matcha latte, you will need:

• 1 teaspoon of quality matcha powder (about 2g)
• 200 ml hazelnut milk (or almond, oat, or your preferred plant-based milk)
• 1 to 2 teaspoons of maple syrup or honey (optional)
• 4 to 6 ice cubes
• A bamboo whisk (chasen) or a small electric frother

The choice of matcha makes all the difference. Go for a ceremonial-grade matcha or a good-quality culinary matcha to get that beautiful green colour and authentic flavour.

Step-by-step preparation

Step 1: Prepare the matcha
Add the matcha powder to a bowl. Pour in 2 tablespoons of room-temperature water (never boiling!). Whisk vigorously with your chasen using W-shaped strokes until you get a smooth paste with no lumps.

Step 2: Build the foam
Gradually add a further 50 ml of water while continuing to whisk. The mixture should become frothy and even. This step is key to avoiding excessive bitterness.

Step 3: Assemble the drink
Fill a tall glass with ice cubes. Gently pour in the cold hazelnut milk. Add maple syrup if you'd like a touch of sweetness.

Step 4: Finish
Slowly pour the prepared matcha over the milk. You'll get a lovely layered effect. Stir gently before drinking.

My secrets for the perfect iced matcha latte

The secret to a great iced matcha latte lies in the quality of your ingredients and your technique. Here are my insider tips:

Choose the right matcha. A ceremonial-grade matcha will give a softer, more refined flavour, while a culinary matcha works perfectly well for beginners. Avoid overly bitter matchas that would overpower the rest of your latte.

Water temperature matters. Never use boiling water with matcha. Water at 70–80°C maximum preserves the delicate aromas and keeps bitterness at bay. For an iced matcha, room-temperature water works perfectly.

Whisking makes the difference. Take your time with the matcha. Quick, energetic strokes create that characteristic foam which gives your drink its silky texture.

Delicious variations to try

Your iced matcha latte can be adapted to suit your mood or the season. Let your creativity run free.

Vanilla version: Add a few drops of natural vanilla extract to your hazelnut milk. This combination brings extra sweetness that pairs beautifully with the vegetal notes of matcha.

Matcha coconut: Swap the hazelnut milk for coconut milk for a tropical twist. The creaminess of coconut milk wraps deliciously around the bitterness of green tea.

Spiced version: A pinch of cinnamon or cardamom transforms the drink entirely. These spices warm the palate and create an interesting contrast with the chill of the ice.

Blended matcha: For those who love a creamy texture, blend all the ingredients with the ice cubes. You'll get a smooth, velvety smoothie that's perfect for the hottest days.

The benefits of this energising drink

Beyond the pleasure of drinking it, your iced matcha latte offers real benefits for your wellbeing. Matcha concentrates all the nutrients of the whole green tea leaf.

Rich in antioxidants, matcha contains catechins, notably EGCG, which help protect your cells from oxidative stress. One serving of matcha is equivalent to around 10 cups of regular green tea in terms of antioxidant content.

Matcha's lasting energy comes from its caffeine, which is released gradually thanks to L-theanine. Unlike coffee, matcha gives you an energy boost without the spikes and crashes in blood sugar.

Hazelnut milk provides vitamin E and unsaturated fatty acids that are beneficial for your cardiovascular system. This plant-based alternative is naturally gentler than cow's milk and easy to digest.

Storage and practical tips

To get the most from your matcha, a few storage rules apply. Matcha is sensitive to light, air and moisture.

Store your matcha powder in an airtight container, ideally in the refrigerator. Once opened, use it within 2 to 3 months to preserve its flavour and nutritional qualities.

Prepare your iced matcha latte just before serving. Matcha oxidises quickly when exposed to air and can develop an unpleasant bitterness.

If you're making several servings, whisk the matcha with a little warm water, let it cool, then keep this base in the refrigerator for up to 24 hours. Simply add cold milk and ice cubes when you're ready to serve.