Add the almond milk, coconut sugar, cinnamon bark, ginger, and cardamom to a medium saucepan. Bring to a simmer over medium heat and let it simmer for about 5 minutes. Next, using a slotted spoon, remove the whole spices and discard.

Add the cacao powder and salt to the saucepan and heat for another 2-3 minutes, whisking constantly to dissolve the cacao powder. Lower the heat to low-medium and stir the cashew butter and vanilla extract. Heat for another 2 minutes, whisking constantly. Remove from heat.

At this point, if you want a nice foam, transfer to a blender and blend for about 10 seconds.

Divide into two mugs, sprinkle with cinnamon and serve hot!