Heat 100 ml of almond drink in a pot with the agar-agar.
In another pot heat the remaining almond drink with the sugar and the vanilla extract.
Once it is warm, add the agar-agar mix, stirring until boiled.
Place in small cake molds or glasses and refrigerate (for 4-5 hours), until the creams are stabilized.
Method for the coffee syrup
Add the sugar into a saucepan and put it over the heat. Leave it on, without stirring, only once in a while move the utensil until the sugar is melted and gets a reddish color.
Remove from the heat and add the hot coffee.
Put the utensil on heat once again and mix until the caramel melts. Simmer for 3 – 5 minutes and let it cool.
Take the sweets out of the molds and serve them with the coffee syrup.