Low Carb Irish Cream
(Susan - slehmkuhl517)

3 cups heavy cream
1 2/3 cups Irish whiskey
1 teaspoon instant coffee powder
1 1/2 teaspoons sugar free cocoa powder
1 cup pours like sugar artificial sweetener (Splenda is probably best.)
1 teaspoon vanilla extract
1 teaspoon almond extract

Combine the cocoa powder, the instant coffee powder, and the artificial sweetener in a small bowl. Wet the mixture with a bit of the Irish whiskey and stir to make a smooth paste.

Meanwhile, place cream in a heavy saucepan and cook on low heat until reduced to 2 1/2 cups. Cool to room temperature.

Blend whiskey, paste, extracts, and cooled cream until smooth. Store covered or bottled in the refrigerator for no more than 2 weeks.

1 batch = 4 1/4 cups or 34 1-ounce shots