In a small pot, combine 1 cup of almond milk, 3 cups sugar, 1 1/2 cups cocoa, 1 tablespoon vanilla extract, and a pinch of salt.
Warm the mixture over medium-low heat and whisk until all of the solids have dissolved. Cocoa likes to get everywhere so start off slowly. You will thank me later.
Reduce sauce until it has thickened slightly. Optionally, you can whisk in 1 teaspoon of cornstarch for an even heavier sauce.
Let the sauce cool and then transfer it to a squeeze bottle, if you have one.
In another sauce pan, warm 2 cups of almond milk over medium heat until it begins to steam.
Add 3 bags of Numi Chocolate Rooibos tea, remove from heat, cover, and let steep for 5 minutes. Then strain the bags.
Drizzle the chocolate down the insides of two glasses.
Overfill both glasses with crushed ice.
Pour in the tea infused almond milk, top with vegan whipped cream, and drizzle more chocolate sauce on top.