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Heat water and almond milk in small saucepan over medium-high heat.
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Just before water mixture boils, add ginger, cinnamon stick, cardamom, pepper, and fennel. Remove from heat once mixture comes to a boil.
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Add tea bag; allow to steep for 2 minutes.
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Remove tea bag, cinnamon stick, and ginger.
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Pour into a mug. Add espresso and honey; mix well.
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Serve immediately.