Warm Unsweetened Almond Milk (2 cup) with a milk steamer or on low heat on stove top. Be careful not to scald the milk.
Once warmed, pour into a blender and add Canned Pumpkin Purée (4 tablespoon), Ground Cinnamon (1 teaspoon), Ground Ginger (1 teaspoon), Ground Nutmeg (1/4 teaspoon) and Maple Syrup (2 tablespoon). Blend until fully combined.
Divide between 2 glasses, sprinkle with cinnamon and enjoy!