To prepare the syrup: In a small saucepan, mix all of the ingredients, bring to a boil, and let simmer for 20 minutes. Then, strain and set aside.
In a bowl, put the instant coffee, the tablespoons of sugar, and a tablespoon of water. With a hand mixer, whisk the blend until you have a fluffy and light-colored cream. It should have the consistency of meringue.
To serve, in a tall glass, put some ice and two tablespoons of your spice syrup.
Then, pour the oat-almond milk up to 3/4 of the glass. Top with two large scoops of the coffee cream.
Stir and enjoy! 🙂