Brew the espresso.
Add almond milk, cocoa powder, three tablespoons of sugar, chocolate chips, and vanilla into a saucepan over medium heat and stir until dissolved. Then simmer.
Take it off the stove. Pour the mixture into a mug. Keep it warm while moving on to the next step.
Pour chilled heavy cream and one tablespoon of sugar into a medium-sized bowl.
Use a hand mixer to whip heavy cream at medium speed. Gradually speed up.
Slowly add the espresso. Whip until the cream is set and forms peaks with a beautiful brown color.
Slowly add the whipped cream on top of hot cocoa and garnish with cinnamon powder.
