Combine 1 cup of unsweetened milk, 0.5 teaspoon of dried culinary lavender, 0.5 teaspoon of dried chamomile, and 0.25 teaspoon of ashwagandha root powder in a small saucepan.

Add 0.25 teaspoon of pure vanilla extract and 0.5 tablespoon of natural food coloring if desired. Whisk until well blended.

Place over medium heat and gently warm the mixture, stirring occasionally for about 5 minutes until it starts to steam.

Carefully strain the mixture through a fine-mesh sieve into a heatproof bowl.

While still warm, stir in 1 tablespoon of honey or maple syrup until dissolved.

Use a milk frother to whip the Lavender Moon Milk until frothy, if desired.

Pour into a mug and garnish with dried lavender, if preferred.