Low-Carb Irish Cream
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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.
Serve in a clear glass over ice for a nice after dinner treat.
- per serving
- 1 grams
- 14 grams