Place almond mylk and cacao powder into a small saucepan over low heat, whisk to combine and bring to simmering point.
Add chai tea bag and simmer for 3‒5 minutes. Turn off heat and allow flavours to infuse for a few more minutes.
Stir through ghee, Melrose Almond Chai Butter and honey (or your sweetener of choice).
Serve warm in a mug.