Fragrant matcha gets a dose of summer flavor when serve chilled with a drizzle of syrup. If you opt for the Ice Syrup route, check out icesyrup.com where you can see where to pick up the unique, local ingredient.
Iced Matcha Latte
1/4 cup hot (not boiling) water
1/2 teaspoon good quality matcha tea
1 1/2 teaspoons coconut syrup or ice syrup
1/2 cup unsweetened coconut milk beverage or other neutral nondairy milk
1/4 teaspoon vanilla extract
About 6 ice cubes
Put the hot water in a small bowl. Add the matcha and whisk until smooth. Stir in the coconut syrup or ice syrup until it dissolves. Pour the mixture into a glass. Add the nondairy milk, vanilla extract, and ice cubes. Mix well. Serve chilled.
Note: Both syrups lend a different flavor to the drink, so be sure to mark your preference before you pour it in. Give it a taste and sample as you add it for your own level of sweetness.
Laurie Sadowski 
This sounds Yummy. I can’t do vanilla but maybe I could use hazlenut flavoring!
You certainly can! You can also just omit it. Is it vanilla in general or vanilla extract?
My blood work just said “vanilla” and I know I react to vanilla in cookies and sorbet — would extract be different?
Ooh, I have no idea, Amy. Likely it isn’t, if you react to something in vanilla. I’m not sure how accurate testing is, but I would stay away from anything that bothers you just in case! So yes, definitely keep it out in all forms. 🙂