on your browser
to print this recipe.
Low Carb Irish Cream – from AnnieOops
3 c heavy cream
1 2/3 c Irish whiskey
1 tsp. instant coffee
1 1/2 T cocoa powder
1 tsp. vanilla extract
1 tsp. almond extract
1 cup Splenda
Mix cocoa and coffee powders with sweetener. Wet mixture with a bit of the whiskey to make a smooth paste. Meanwhile, place cream in a heavy pan and cook on LOW heat until reduced to 2 1/2 cups.
Cool cream to room temperature. Blend whiskey, paste, extracts and cream until smooth. Store in fridge no more than 2 weeks.
Carbs-WITHOUT sweetener and whiskey 24.25/batch. Batch = 4 1/4c or 34
1 oz shots. Whiskey is a trace/oz and sweetener varies by brand.