Step 1

In a medium saucepan over medium heat, combine the water, sweeteners, ginger, cinnamon sticks, cloves and peppercorns. Bring to a boil, then reduce the heat and simmer 10 minutes.

Step 2

Remove from heat and let cool in the pan. Stir in the vanilla extract and then strain the mixure through a fine-mesh sieve. You need to press on the solids to release as much of the liquid as possible.

Step 3

Store a glass jar or bottle in the fridge for up to 1 month. Shake gently before using.

Step 4

Gently warm the almond milk and cream together in a saucepan or in the microwave. Froth with a frother if you have one.

Step 5

Divide the espresso between two mugs and add 3 to 4 tbsp of syrup to each much. Divide the warm frothed milk between the mugs.

Step 6

Top each with a few tablespoons of lightly sweetened whipped cream, if desired.