Bring 2 cups water to a boil in a small saucepan. Add the tea bags, remove from the heat and let steep for 5 minutes.
Combine the almond milk and vanilla bean seeds in a small saucepan over low heat and bring to a simmer. Using a frother, froth until creamy and frothy.
Divide the tea between two large mugs, add a shot of espresso to each, and top with the frothed almond milk.
Recipe courtesy of Bobby Flay