Toasted almonds add complexity to this hot-milk drink.
Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from oven; let cool, and roughly chop.
Place almonds and milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, about 30 minutes.
Strain milk mixture into a warmed pitcher or another saucepan; stir in honey until combined. Divide among four coffee cups; add a shot of amaretto, if using, to each. Serve immediately.