Begin by making the gingerbread spice. Combine 1 tsp cinnamon, 1/4 tsp cloves, and 1/2 tsp ground ginger together. This will make more than 2 tsp, but you will be using 2 tsp in the gingerbread latte and some extra to top the latte.
Add the coconut milk, almond milk, vanilla, dates and spices to a high-speed blender. Blend until smooth.
Taking a fine mesh strainer, strain the mixture. Add the mixture to a small saucepan and heat over low heat.
Once warm, add back to the blender to froth (optional). Then divide evenly among two cups.
Option to top the latte with coconut whip (see notes).