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
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