Bring the ¾ cup of milk or non-diary milk just barely to a simmer. Add the sweetener. Froth using a handheld frother. Set aside. Separately, steep 1 peppermint tea bag in ½ cup of hot water for 5-10 minutes.
Add 1 tablespoon of the steeped mint tea to the matcha powder in a bowl. Using your metal whisk or bamboo chasen, whisk the matcha and water until the clumps are gone. Add the rest of the mint tea and whisk until frothy in a "W" or "M" shaped pattern.
Top with the frothed milk. Pour over ice if you prefer an iced latte.
Note: For the optional sweetener, I like to use a turbinado simple syrup. To make the simple syrup, add half a cup of turbinado sugar to half a cup of water in a saucepan. Turn the heat to medium and stir until the sugar has dissolved. Remove from the heat and let the syrup cool. Keep your turbinado sugar syrup in a sealed container in the refrigerator, and use whenever you need!When you buy ceremonial grade matcha, it's recommended to use only hot water to do justice to the flavor. Culinary grade matcha is perfect for use in recipes or dairy-based beverages like a latte.