Add almond milk to a small pot and bring to a simmer over medium heat.  Add tea bags and steep for about 5 minutes (the almond milk should darken and reduce slightly).  Remove and strain tea bags, remove pot from heat, then stir in instant espresso, cinnamon, ginger, all spice, and cloves.  Set aside to cool.

Mix remaining dry ingredients in a bowl, then add wet ingredients and mix until smooth.  Allow to rest about 5 minutes to allow tapioca flour to thicken.

Pre-heat your waffle maker (I set my Waring Pro Double Belgian Waffle Maker to 4.5).

Pour half of your waffle batter into one side of your waffle maker, ensuring it is spread to the edges.  Close that side of the waffle maker, flip and repeat.  Cook waffles for about 5 minutes or until they reach desired done-ness.

Top half of the waffle quarters with 2 scoops of Arctic Zero, then top with the remaining waffle quarters.