Brew your tea in the hot water for 4-5 minutes then remove tea bag and set cup aside. Combine coconut milk, almond milk, and vanilla in a medium size saucepan over medium-low heat until (but never above) a very low simmer and all the coconut oil is melted.
If roasting the almonds, place on a roasting tray or large ramekin in an oven preheated to 425. Roast for 8-10 minutes and until smelling nutty and browned, but not burnt. Remove from oven to cool.
Measured out the cinnamon, ginger, and cardamom into a small bowl or cup. Set aside.
Heat a large dutch oven pot over medium heat and melt coconut oil. Once the oil is liquid and pops when flicked with water, add the rice and saute over medium heat for 5 minutes, stirring often. Add tea to the mixture and continue stirring until evaporated.
Add in the spices and the first ⅓ cup or so of milk mixture and stir until most of the liquid is evaporated. It’s really going to start smelling amazing about now. Continue adding in the milk but the third cup full, stirring until evaporated, adding more, and repeating the process for about 30 minutes or until all the milk has been added (you may need to turn down the heat on the milk to low once you’re down to the final quarter of so of milk).
Once all liquid is pretty close to evaporated, turn the heat to low and stir in the salt and maple syrup for about 2 minutes, or until the well combined and any residual moisture has evaporated.
Divide mixture into bowls to serve-- about 4 for smaller portions or 2 or 3 for larger portions. Top with berries, almonds, hemp seeds (if using), and maple syrup.