Put all the ingredients except for the egg yolks in a saucepan and heat up slowly. Do not boil!
Leave to infuse for 5 minutes. Now mix the egg yolks and add some warm almond milk to it, then add it to the rest of almond milk mixture in the pot and heat up again very slowly. Stir constantly. Do not boil.
Remove the tea bags/spice sachets from the milk mixture.
Whip the cream. Grate the chocolate with the Ribbon blade.
Divide the mixture between glasses, top it with the cream, grate the cinnamon over it with the Fine blade and freshly sprinkle the grated chocolate shavings over it.
If you would like some alcohol, feel free to add a shot of fine rum or brandy to each glass.