Preheat the oven to 180°C / 350°F and line a standard 12 cup cupcake tray with liners.
Place the almond milk, black tea and spices in a small saucepan, heat over low‐medium heat until very hot and steamy (don't allow the mix to boil). Remove the pan from the heat and allow to steep for 10 minutes, then strain the milk through a fine mesh sieve into a jug. Discard the spices.
Give the saucepan you used to infuse the milk a rinse, then add the coconut oil and melt over low heat. Remove from the heat and whisk in the coconut sugar and vanilla extract until smooth. Now whisk in the apple cider vinegar and chai‐almond milk. Whisk the dry ingredients together in a large bowl. Pour the wet mix over the dry mix and fold or gently whisk to combine. Only mix until the dry ingredients are just incorporated and there are no large lumps, be gentle.
Divide the batter between the cupcake liners, filling them until about 3/4 of the way full. Bake for 13–15 minutes on the middle shelf of the oven, until risen, lightly golden brown and a skewer inserted into the middle comes out clean. Remove the tray from the oven and allow the cakes to cool in the tin for 5 minutes. Remove the cupcakes carefully to a wire rack to cool completely.