Warm the milk gently in a small pot—do not boil.
Add banana, soaked almonds, cinnamon powder, Persian blue salt, and optional ashwagandha powder to a blender.
Blend until smooth and creamy. Add more milk if needed.
Drizzle in the honey and blend again to mix evenly.
Pour into a mug if warm or glass over ice if chilled.
Garnish with mint or lemon juice if desired.
