Total Time
Prep 10 mins
Cook 0 mins

This can be stored in the refrigerator for up to 2 weeks.

Ingredients Nutrition


  1. Mix cocoa and coffee powders with Splenda.
  2. Wet mixture with a bit of the whiskey to make a smooth paste.
  3. Meanwhile, place cream in a heavy pan and cook on LOW heat until reduced to 2 1/2 cups.
  4. Cool cream to room temperature.
  5. Blend whiskey, paste, extracts and cream until smooth.
Most Helpful

I make this every year during the Holidays! Everyone loves it and a great low calorie option!

vtgrules December 19, 2009