WEBQuick tips. Heat up the cream. To get the cocoa and instant coffee to blend in well, it’s best to heat up the cream. Allow some of the liquid to be reduced. There’s no need to measure the amount of reduction. Just let the mix come to a slow boil and then reduced the heat to simmer for 10-15 minutes.
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WEBInstructions. First, prepare the low-cab condensed milk. Place the butter into a sauce pan. Cook over a medium heat until it starts to foam and brown. This will take just a few minutes and you should keep an eye on it to prevent burning. Browning the butter will enhance the flavour. Pour in the cream and almond milk.
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WEB3/4 cup Sugar Free Condensed Milk. 1/2 cup heavy cream. 6 ounce Irish Whisky. 1 teaspoon instant coffee granules. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/8-1/4 teaspoon unsweetened cocoa.
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WEBInstructions. Add all the ingredients to a blender and run at low speed until *just* combined. I personally think that 2/3 cup of sweetener is enough (even using allulose), but feel free to sweeten to taste. Yuuup, thats it! Serve with ice and store in an airtight container in the fridge for a week.
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WEBStep One: Put the first six ingredients into a blender. Mix on low for 30 seconds until smooth. Optional: Adding xanthan gum prevents the drink from separating with longer storage. Step Two: Add the whiskey and mix for five seconds.
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WEBPlace all the ingredients in a blender and pulse until smooth. Taste and adjust to personal preference (tweak with the cream, whiskey and condensed milk). To store, pour into a clean glass bottle and keep refrigerated. Serve over ice with a sprinkle of nutmeg & cinnamon.
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WEBTo make a keto Irish cream syrup, use our recipe for keto Irish cream–just leave out the alcohol. Over medium heat, stir together our sugar free chocolate chips, heavy cream, sugar free honey, instant espresso and vanilla extract in a saucepan. Stir until the chocolate chips have melted, about 2 minutes. Once incorporated, you’re done!
WEBIn a blender, combine heavy cream, almond milk, Irish whiskey, erythritol or monk fruit sweetener, cocoa powder, instant coffee or espresso powder, vanilla extract, almond extract, and a pinch of salt. Blend until smooth. Transfer the blended mixture to a saucepan and heat gently over medium heat.
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WEBIce cubes (optional, for serving) Instructions: In a blender or food processor, combine the heavy cream, almond milk, cocoa powder, powdered sweetener, instant coffee granules, vanilla extract, and almond extract (if using). Blend until smooth and well combined. Pour the mixture into a saucepan and heat over medium-low heat, stirring constantly
WEBInstructions. Add the Ritual Zero Proof whiskey alternative or real whiskey to a jar and add the instant coffee (or espresso powder) and whisk it until it dissolves. The coffee is optional in this recipe, you can skip it if you want. Whisk in the Silk half and half, pure maple syrup, Hershey's syrup, and vanilla.
WEBPreheat oven to 350°F. Line baking sheets with silpat mats. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in egg, baileys and vanilla. Add in flour mixture at low speed until dough is formed.
WEBStrain the coffee grounds out of the cream and add to the pot of cream. Let cook to room temperature. Add the cocoa paste, whiskey, vodka, and vanilla to a blender jar. Pour in the cream. Pulse several times to blend and make sure the cocoa is well mixed. Let stand for at least 30 minutes for the flavors to blend.
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WEBIn a blender, combine the warm milk mixture, Irish whiskey, erythritol, cocoa powder, instant coffee granules, vanilla extract, and almond extract. Blend until smooth and well combined. Taste the mixture and adjust sweetness or flavorings if needed. Pour the Baileys Irish Cream into a glass bottle or container with a lid.
WEBSet aside. In a large bowl of a stand mixer (or using a hand mixer), beat butter, sugar and brown sugar on high speed until light and fluffy, about 2 to 3 minutes. Add eggs and beat until incorporated, about 30 seconds. Add Irish cream and mix until combined, about another 30 seconds.
WEBInstructions. In a saucepan over medium heat, combine the heavy cream, almond milk, allulose, cocoa powder, and instant coffee. Bring to just a simmer for about 20 minutes until reduced by 25%. Do not boil!!! Turn off heat and mix in the whiskey and extracts.
WEBPrepare The Crust. For the crust, I used a scaled down version of the one used in my no bake peanut butter cheesecake recipe. It was just enough for my eight little mason jars. To make it, just combine the almond flour, cocoa, sweetener, and melted butter in a bowl. Then press into small serving jars or one pie plate.
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