Pour coconut cream into a large saucepan and cook on medium heat. Once heated, add the brown sugar and stir occasionally for 5 mins until sugar is dissolved. Remove from heat and set aside to cool slightly.
Meanwhile, combine oat milk, cocoa powder, vanilla extract, whiskey, and instant coffee to a blender. Blend together with coconut cream until smooth. Pour into a serving container and add 2-3 oz to brewed coffee. Top with whipped cream and dust with cocoa powder.
