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Low Carb Irish Cream

By : Sharon, November 1, 2001

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

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