Grind the dried lavender flowers using a mortar and pestle or finely dice the fresh lavender.
Bring the ¾ cup of milk or non-diary milk and the lavender just barely to a simmer. Add the (optional) sweetener. Froth using a handheld frother. Set aside.
Add 1 tablespoon of water 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 hot water 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.
You can use 5 different methods to make a matcha latte, and all of them work in this recipe: using a whisk or chasen, a blender, shaking it in a jar with a lid, frothing it with a frother or hand frother. I am going to use a chasen for the matcha and a frother for the milk, but feel free to use your favorite method.If you want to make your matcha latte a bit sweeter, you can add any of the following:
Syrup like simple syrup or maple syrup
White sugar, brown sugar or coconut sugar
Honey or agave
Sugar substitute like Stevia
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 (use code PPMatcha for 10% off, affiliate link) is perfect for use in recipes or dairy-based beverages like a latte.