In a small saucepan, heat 1 1/2 cups milk, 1/2 cup heavy cream and 1/2 cup toasted slivered almonds over medium heat. Steep, covered, for 10 minutes. In a bowl, whip 1/4 cup heavy cream until soft peaks form; fold in 1/2 tablespoon toasted slivered almonds. Strain the milk, discarding the almonds, then return to the saucepan. Heat over medium heat; whisk in 3 tablespoons honey, 1 ounce chopped chocolate and 1 pinch salt. Pour into 2 mugs; top with the whipped cream and some chopped almonds.