In a small saucepan over medium-low, heat Soy Milk (2 cup) to a simmer. Once simmering, remove from heat and let sit for 1-2 minutes
Whisk the Matcha Powder (3 1/2 teaspoon), Ground Cinnamon (1/4 teaspoon), Ashwagandha (2 teaspoon), Vanilla Extract (1 teaspoon), and Agave Syrup (to taste) into the milk until combined. Taste and sweeten to your liking.
Pour into a mug and serve warm.