In a large saucepan over medium heat, combine almond milk, maple syrup, almond extract, vanilla extract, cinnamon, and nutmeg.

Whisk the mixture until well combined.

Once the mixture is heated, whisk in cornstarch until smooth.

Bring the mixture to a boil, then reduce heat to a simmer.

Continuously whisk for 45 minutes, or until the mixture thickens slightly.

Add cooked wild rice, dried cranberries, and chopped toasted hazelnuts.

Stir until all ingredients are combined and heated through.

Serve hot, topped with additional cranberries and hazelnuts.