Combine the milk, turmeric, cinnamon, cardamon, ginger, and nutmeg in a small saucepan over medium heat. Whisk vigorously, getting rid of spice clumps. Heat until the milk is steaming and just about to start simmering.
Add the chamomile tea bag and the ashwagandha root to the saucepan, cover, and steep for 10 minutes.
Remove the tea bag. Use a fine-mesh sieve and some cheesecloth to strain out most of the spices from the milk into a mug. Stir in the honey and top with the melted raw cacao butter.
This recipe is adapted from Alaina Sullivan's from Bon Appétit.
Chamomile, turmeric, and ashwagandha root all have a slightly bitter grass taste and smell, especially combined all in one. Adding fat and sugar help counteract the effect, which is why I don't recommend using nonfat milk. 1 to 2 teaspoons of raw honey is the perfect amount and using the raw cacao butter adds some more fats that really make all the ingredients shine in harmony (+ they both have lots of antioxidants).