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I didn’t expect hazelnut and matcha to work this well together, but after the first sip, I was fully convinced.

The nutty sweetness of hazelnut softens matcha’s earthy edge and makes the whole drink feel warm and cozy, even when it’s served iced.

It’s the kind of latte I make when I want something comforting but still a little different from my usual coffee routine. You still get that gentle caffeine lift from matcha, but the flavor feels dessert-like without being heavy.

Once I started making it at home, it quickly became one of those recipes I come back to again and again. It’s simple, flexible, and easy to adjust depending on how sweet or creamy you like your drinks.

Why Hazelnut and Matcha Work so Well Together

Matcha has a strong personality. It’s grassy, slightly bitter, and very distinct. Hazelnut syrup, on the other hand, is soft, nutty, and naturally sweet.

When you put them together, the hazelnut smooths out matcha’s sharp edges without covering up its flavor.

Hazelnut also gives the latte a café-style feel. It tastes like something you would order at a specialty coffee shop, but it’s surprisingly easy to recreate at home.

You don’t need fancy tools or rare ingredients, just good matcha and a decent hazelnut syrup.

Another bonus is that this combo works hot or iced, which makes it a year-round recipe. I drink it hot on slow mornings and iced when I want something refreshing but still creamy.

Hazelnut Matcha Latte Ingredients

Before getting into the steps, it helps to understand what each ingredient does for the drink:

Matcha powder – This is the base flavor. Use ceremonial or good-quality culinary-grade for the smoothest taste. Cheap matcha can be bitter and dull.
Hot water – Needed to properly dissolve the matcha and avoid clumps.
Hazelnut syrup – Adds sweetness and that signature nutty flavor.
Milk of choice – Dairy milk makes it rich, oat milk makes it cozy, almond milk keeps it light, and soy milk gives extra creaminess.
Ice (optional) – For the iced version.
Vanilla extract (optional) – Adds depth if you like slightly warmer flavors.

How to Make Hazelnut Matcha Latte Step by Step

Step 1: Sift the matcha

This step seems small, but it makes a big difference.

Matcha powder clumps easily. If you skip sifting, you often end up with little green lumps floating in your latte, no matter how much you whisk.

Place one to two teaspoons of matcha powder into a small bowl or mug using a fine mesh strainer. Gently tap it so the powder falls through evenly.

I used to skip this step, and every time I did, I regretted it. Smooth matcha just tastes better.

Step 2: Add hot water

Heat about 60 ml (¼ cup) of water to around 75–80°C. It should be hot but not boiling.

Pour the water over the sifted matcha.

If the water is too hot, the matcha can turn bitter. Warm, not boiling, is the goal.

Step 3: Whisk until smooth and foamy

Using a bamboo whisk or a small regular whisk, whisk the matcha in a quick “W” or zigzag motion.

Keep going for about 15–20 seconds, until the matcha is fully dissolved and a light foam forms on top.

This step sets the texture for the entire drink. You want it smooth, not grainy.

Pro tip: If you don’t have a whisk, a small milk frother works well too.

Step 4: Heat or froth the milk

Decide if you’re making a hot or iced latte.

For hot: Heat your milk gently on the stove or in the microwave until warm. Froth it if you like a café-style top layer.

For iced: Use cold milk straight from the fridge.

I usually use oat milk because it blends beautifully with hazelnut, but any milk works.

Step 5: Add hazelnut syrup to the matcha

Stir 1–2 tablespoons of hazelnut syrup into the prepared matcha.

Taste it. This is where you control the sweetness.

Some syrups are stronger than others, so adjust slowly. You can always add more, but you can’t take it out.

Pro tip: If you like deeper flavor, add a few drops of vanilla extract here too.

Step 6: Combine with Matcha

Pour the matcha into your milk mixture.

For a hot latte, pour slowly and stir gently.

For an iced latte, fill a glass with ice first, then pour in the matcha mixture and top with milk.

Step 7: Final taste test and adjust

Before serving, take one small sip.

Too bitter? Add more hazelnut syrup.

Too strong? Add more milk.

Not flavorful enough? A tiny pinch more matcha can help next time.

This step is what turns a good latte into your latte.

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Tips for the best hazelnut matcha latte

Use fresh matcha. Old matcha loses flavor and turns dull.
Store matcha in the fridge in an airtight container.
Shake your hazelnut syrup bottle before using.
For extra creaminess, use barista-style oat milk.
If you’re sensitive to caffeine, use less matcha.

How I like to customize Hazelnut Matcha Latte

Sometimes I add:

A sprinkle of cinnamon on top
A little whipped cream for a dessert-style version
A dash of caramel syrup for extra sweetness
Chocolate cold foam on special days
Crushed hazelnuts for an extra hazelnut flavor

It’s one of those recipes that adapts to your mood.