Heat a small saucepan over medium-low heat. Add the almond milk and vanilla, and heat until it almost simmers (do not bring to a boil.)

In a large mixing bowl, whisk together the eggs, egg white, sugar, and cornstarch until frothy

 Temper the eggs into the heated almond milk. To do this, add about ¼ cup of the almond milk to the egg mixture, whisking quickly. Add another ¼ cup, and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs do not curdle

Add the cooled-down egg mixture to the almond milk, and whisk to combine. Stir frequently until it begins to thicken, about 6-8 minutes

 Sprinkle with cinnamon and nutmeg, to taste

Serve warm or chilled and top with optional whipped topping as desired