Yealds: approximately 3 cups ( 7 dl)
Time: 20 minutes + over night
2 oz. (60 g) tagatesse *
1,5 cup (3,5 dl) low fat cream (12-15%)
1 teaspoon sugar free cocoa powder
1 tablespoon espresso
1 vanilla pod, only seeds
5 drops of almond essence
2-3 dl whiskey
In a pot, melt the tagatesse over medium heat until it starts caramelize. When it is golden, light brown pour in the cream. Add the vanilla seeds, cocoa, espresso and almond essence. Reduce the heat and stir until everything is dissolved. When it is cold, place the pot in the refrigerator over night. Slowly decant the mixture through a fine masked sift, trying to leave the precipitates in the pot. Mix with whisky to taste, and pour the drink over in a clean bottle and store in the refrigerator.
Serve this low carb, guilt free version of the classic Irish Cream chilled with ice.
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