In a saucepan over medium heat, combine almond milk, cream, ginger, & cinnamon.
Bring it to a simmer.
reduce heat to low & cook another 5 minutes.
turn off heat & stir in the vanilla extract. Strain through a fine mesh, pressing on the solids to release as much flavor as possible.
Froth the creamer with a whisk.
Pour in the coffee and sweeten to your taste with your choice of sweetener.
Top with whipped cream.