Mix the instant coffee with two tablespoons (30ml) of very hot water (~80°C, just wait for the small bubbles to appear. No need to boil so you can save on energy).
Heat 170ml of milk until hot to the touch, but not simmering (aim for 65-70°C). Add 2 teaspoons (10ml) of sugar free caramel, maple or date syrup in a milk jar and stir.
Whisk the caramel-infused milk until frothy. Preferably, use an electric whisk.
Pour the foamy milk into the coffee cup.
Decorate with sugar free caramel, maple or data syrup.