First start by making your homemade almond milk by blending the almond butter, water, date and vanilla in a high speed blender. I like to blend this for 2-3 minutes, I know that seems like a long time but it gets so creamy the longer you blend for.
Mix the pumpkin, maple syrup, spices and the almond milk you just made in a small pot on medium low heat on the stove top. I like to use a whisk and whisk the shit out of it to get it nice and frothy.
While the spiced milk is slowly heating up, boil some water in a kettle and make 1 cup of instant coffee. If you have a coffee maker or espresso machine you can use any coffee you like. Split the coffee (1/2 cup each) in two mugs. Put a pinch of salt in the coffee. The salt helps with the acidity of the coffee and makes it nice and smooth.
Make sure you dont let the spiced milk on the stovetop get to a boil, you want to heat it slowly. Once warm, distribute the spiced milk evenly in the two cups of coffee.
Sprinkle with pumpkin pie spice (mix of the cinnamon, clove, ginger, and nutmeg). Option to grate some dark chocolate over top. I used Lindt 90% dark chocolate and used my microplane to grate it on top.