Bring 3 cups of water to a low simmer then turn off heat and add teabenefits of collagen bags, spices and honey. Let cool. To make almond milk, soak almonds for several hours then remove skins (they come off easily). Rinse almonds. Place 2 cups of water, dates and almonds in a blender and blend for about 1 minute. Pour contents through a nut bag or cheesecloth and squeeze gently until the contents in the nut bag are almost dry. Mix in vanilla and collagen protein using a frother or whisk. Fill 2 cups with ice (or 4 cups). Pour tea mixture (remove cinnamon sticks and other spices) over ice about ¾ of the way up. Fill the rest of the cup with almond milk then garnish with fresh nutmeg.