Heat the Coconut and Almond Milk blend over medium heat in a small saucepan until steaming but not boiling. Remove the saucepan from the heat.
Whisk in the espresso, maple syrup, mushroom powder, vanilla extract, and maple syrup until well combined with the almond milk. Taste and adjust maple syrup as needed. Use an electric frother if desired.
Pour the latte into a mug and sprinkle with a pinch of cinnamon, if desired.