Low Carb Irish Cream
3 cups heavy cream
1/2 bottle Irish Whiskey (375 ml) (I buy the 750 ml size bottle and I have enough to make 2 batches with it)
1 tsp. instant coffee powder
1.5 tsp. cocoa powder
1 cup Splenda (or a little less)
1 tsp. pure vanilla extract
1 tsp. almond extract
Mix the cocoa powder, instant coffee powder and Splenda in a small bowl. Stir in enough Irish Whiskey to make a smooth paste.
Pour the cream into a saucepan and cook on very low heat until reduced to 2.5 cups. I used my "crockpot" for this. Cool to room temperature.
Blend whiskey, cocoa/coffee paste, extract and cooled cream until smooth.
I keep in my frig for up to two weeks. Also, I price compared and you can make a double batch for the same price as buying one. If you prefer your Irish Cream a little stronger you may wish to use more Irish Whiskey in the recipe.
Total carbs: 47.5
Approximately - 4 cups or 32 - 1 oz. drinks
November 2001 - "Let's Talk About Holiday Meals Post"