Heat the almond milk in a small saucepan over medium- heat.
Once the almond milk is warm, not so hot that it is boiling, add in the cocoa powder, tahini, maple syrup, instant coffee powder, and vanilla extract. Continuously whisk until the ingredients are all combined and there are no remaining cocoa powder or tahini clumps.
Remove from heat and add in the sea salt, to taste.
Serve in large mugs and top with whipped cream, chocolate shavings, and sesame seeds. Enjoy!