Whisk the milk in a small saucepan over low heat until very warm but not boiling.
Stir in the lavender, vanilla, and saffron.
Remove from heat, cover, and let steep for 20 minutes.
Strain.
Return the milk to the saucepan, simmer, and whisk in the maple syrup, optional coconut oil, and ashwagandha.
Serve immediately.