For the gingerbread pudding, mix almond pudding powder with the gingerbread spice and 8 tablespoons of the cold almond drink. Boil the remaining almond drink with the raw cane sugar, stir in the pudding powder mixture and bring to a boil.
Pour into 4 small bowls, garnish the gingerbread pudding with 3 aranzini strips each and drizzle with honey.
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