Smooth, creamy and full-bodied, this hazelnut matcha latte is a delicious warm drink for the morning or anytime you like to enjoy matcha tea. This recipe includes instructions for making your own hazelnut milk, however, store-bought will work as well.
Jump to:
Why you will love this recipe
I've happily consumed matcha in a variety of ways for many years; it's steeped in tradition, it's delicious, and beautiful jade colour is very aesthetic. Combined with a creamy, full-bodied hazelnut milk, this matcha latte is both comforting and uplifting.
Ingredients and Substitutions
To make this hazelnut matcha latte, you will need the following ingredients. For the full list and amounts, please see the recipe card.
Shelled hazelnuts: make sure to source the freshest hazelnuts possible. Shelled hazelnuts can be found in most grocery stores, typically in the bulk section or baking aisle.
Matcha green tea powder: for this recipe, I prefer to use organic ceremonial grade matcha because it is better quality, blends smoother and tastes less bitter than other varieties.
Filtered water: this forms part of the base for the hazelnut milk.
Pure vanilla extract: to add aroma and flavour. You can use a pinch of vanilla bean seeds if you prefer.
Salt: this is used in the hazelnut milk to help balance and enhance the flavour.
Step by Step Instructions
Below is a synopsis on how to make this matcha hazelnut latte and homemade hazelnut milk. For the full detailed instructions, please see the recipe card.
STEP 1: Soak the hazelnuts for several hours or overnight. Then drain and rinse them well.
STEP 2: Blend the soaked hazelnuts, salt and vanilla and filtered water in a high powered blender until very smooth and creamy.
STEP 3: Strain the hazelnut milk into a medium bowl using a nut milk bag or one of the other options noted in the recipe card. Pour the strained hazelnut milk in a container with a fitted lid and refrigerate until ready to use.
STEP 4: Add 1 cup of hazelnut milk to a small saucepan and heat gently until warmed through.
STEP 5: Add in the Matcha powder and sweetener of choice and whisk until combined and no lumps remain. Serve warm and enjoy.
Storage and Make Ahead
Storage: Homemade hazelnut milk will keep for 2-3 days covered in the fridge.
Make Ahead: You will need to account for soaking time, so start this recipe the day before you plan to make your latte. You can also make the hazelnut milk a few days in advance; it will keep for up to 3 days covered in the fridge. Just be sure to give it a good shake or stir before using as it does settle as it sits.
Helpful Tips
- Tightly close the top of the nut milk bag to prevent spilling. To do this, I like to twist the bag at the top and hold it firmly with one hand to keep it from opening. You can do the same with the tea towel method.
- Use gentle but firm pressure on the nut milk bag or tea towel when extracting; I have had a few nut milk bags pop at the bottom or side seams when I've not taken my time. Don't apply too much pressure at the start and take your time gently twisting and squeezing.
- Save the hazelnut pulp. There are plenty of ways to use hazelnut pulp. It can be dehydrated and added to baked goods like cakes, muffins or crackers.
Frequently Asked Questions
Matcha tea powder does contain caffeine so it may not be suitable for those who choose not to consume caffeinated beverages.
There are three main grades of matcha tea: ceremonial, premium and culinary. Each grade contain different amounts of chlorophyll which will impart varying degrees of green colour and flavour. Culinary grade matcha is clumpier, less vibrant, and tastes more subtle, whereas, ceremonial and premium grades are bright green, very finely ground and taste strongly of green tea. Ceremonial grade matcha is considerably more expensive than the other grades due to its superior texture, colour and flavour.
Yes, however, culinary grade does not impart the same flavour, colour or texture that ceremonial and premium grades will provide.
Unfortunately, I have not had success frothing homemade hazelnut milk. Most commercially available brands of hazelnut milk have thickeners in them can help create froth, though.
More Recipes
Dairy-Free Golden Milk (Turmeric Latte)
If you made my Hazelnut Matcha Latte please leave me a comment below with a star rating; it really helps others who are interested in making the recipe. For more from The Simple Green, follow me on Instagram, Facebook or Pinterest. Consider becoming a subscriber to receive emails of new recipes and posts.
Matcha Hazelnut Latte
Special Equipment
- High powered blender
- Nut milk bag or several layers of cheese cloth (see notes)
Ingredients
For the Hazelnut Milk
- 1 cup shelled hazelnuts
- 2 ยฝ cups filtered water, plus more for soaking
- ยฝ teaspoon pure vanilla extract
- 1 pinch salt
For the Super Green Matcha Blend
- ยฝ teaspoon organic matcha green tea powder, ceremonial grade
- 1 cup hazelnut milk, homemade or store bought
- sweetener of choice
Instructions
For the Hazelnut Milk:
- Place the hazelnuts in a bowl and cover with filtered water about 1" above the nuts. Cover and place in the fridge for approx. 6-8 hours or overnight to soak.
- Strain the soaked nuts in a sieve and rinse well. Add the hazelnuts, salt, vanilla and the 2 ยฝ cups of filtered water to a high powered blender, then blend on high until very creamy and smooth.
- Line a medium sized bowl with a nut milk bag (see notes) and pour the mixture into it to extract the 'milk' from the hazelnut pulp. Close the bag and gently squeeze and twist to press out all the liquid. Transfer the hazelnut milk to a glass container, cover and store in the fridge until ready to use.
For the Hazelnut Matcha Latte:
- Add 1 cup of hazelnut milk to a small saucepan and whisk until heated through (I like to heat it until just before simmering).
- Add the matcha tea powder and sweetener of choice and whisk until evenly combined. Pour the mixture into a heat proof mug and serve warm.
Notes
If you don't have a nut milk bag, you can use several layers (3-4) of cheese cloth or a large, clean lint-free tea towel with a tight weave. Storage: fresh hazelnut milk should be stored covered in the fridge for up to 2-3 days. Hazelnut milk will settle, so give it a good shake or stir before using. ย ย
Nutrition
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.
Disclaimer
all recipes on The Simple Green are developed and tested in a Canadian kitchen, at normal elevation, using electric appliances and ingredients available in Canada. Results may vary.