Low-Carb Irish Cream
Rikke SvartangenLow-Carb Irish Cream
Low-Carb Food Co
British
Drink
Homemade Irish cream that skips the condensed milk and the sugar syrup that make the shop-bought version so carb heavy. Double cream is warmed with erythritol, instant espresso powder and cocoa powder until everything dissolves, then almond and vanilla extracts go in and the whiskey is stirred through once the mixture has cooled. Adding the whiskey to a warm base will thin the texture, so wait. It comes out at roughly 1g carbs and 14g fat per serving. Bottled and refrigerated it keeps for two weeks, which makes it a practical Christmas gift. Shake before pouring, as separation is normal and does not mean anything has gone wrong.
Ingredients
135g Erythritol
½ tsp Instant Espresso Powder
470ml Double Cream
1 tsp Almond Extract
½ tsp Vanilla Extract
300ml Irish Whiskey
1 tbsp Cocoa Powder
Directions
Combine the erythritol, espresso powder and cocoa powder in a small saucepan.
Slowly mix in the double cream.
Bring the mixture to a slow boil, reduce the heat slightly and let simmer for 10 - 15 minutes.
Remove from the heat.
Stir in the extracts and whiskey and let cool completely.
Store in a glass bottle in the fridge for up to 2 weeks.
