Smear the side of a glass with Fresco Caramel Syrup.
Place the Fresco Brown Sugar Syrup at the bottom of the glass.
Blend the coffee, bourbon and Fresco Salted Caramel for 2 mins until foamy.
Pour into the glass and top up with the whipped cream.
For the Salted Caramel Agar-Agar Cubes: Boil the agar and water. Take off the fire and add the Fresco Caramel Syrup. Pour into a flat plastic container. Allow to set in chiller and cut into cubes.
Decorate with salted caramel agar and caramel chips. Serve and enjoy.