Low Carb Irish Cream - cooking recipe

Ingredients

3 cups heavy cream
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
1 1/2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup Splenda sugar substitute

Preparation

Mix cocoa and coffee powders with Splenda.
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.