This is a cosy drink for a cool winters night with adaptogenic mushrooms, spices and a shot of coffee.
Enjoy with a plant based mince pie on a festive day.
Heat a small frying pan on a medium head and lightly toast the spices to release their aroma for 1 minutes, then turn off the heat.
Pour the almond milk into a small saucepan and add the spices, simmer for 10 minus until the spices are infused.
Let the mixture cool and remove the spices and add the remaining ingredients and mix well.
Serve over ice or store in a glass bottle or jar in the fridge for up to 3 days.