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DIY Irish Cream
Adapted from: http://www.practicallyfunctional.com/make-homemade-irish-cream-liqueur/
Servings: 15 servings (60ml or 1/4 cup per serving)
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475ml (2 cups) heavy cream (>30% fat)
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4g (2 ts.) cocoa powder (mix dark and natural cocoas for best flavour)
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15ml (1 Tb.) espresso (or concentrated cold brew)
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355ml (1.5 cups) Irish whiskey
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5ml (1 ts.) vanilla extract
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200g erythritol OR xylitol
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1/4 ts. salt
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(optional) 1/8 ts. xanthan gum
Heat everything except the whiskey together over low heat until the erythritol has dissolved.
Let cool to room temperature, then mix with the whiskey (+optional xanthan) and seal in glass bottles.
Use within 1 month, keep refrigerated.
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Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.
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Original Baileys Irish Cream: Calories 196 / Carbs 15g / Sugar 12g / Fat 8g / Protein 2g
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TPH Low-Carb Irish Cream: Calories 156 / Carbs 1g / Sugar 0g / Fat 13g / Protein 0g
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