Bring cacao powder, vanilla extract, maple syrup, ground ginger, cinnamon, allspice, and nutmeg, salt, and almond milk to a simmer in a small saucepan over medium heat.
Reduce the heat to low. Simmer for 5 minutes, whisking constantly until the cacao is dissolved.
Pour coffee into two mugs. Pour spiced hot cocoa on top.
Notes
This recipe will last 3 days in an airtight container in the fridge.