INGREDIENTS
½ cup erythritol
1 tsp good quality instant coffee granules
1 tbl cacao
2 eggs
2 cups fresh cream
1 cup whiskey
1 tsp vanilla essence
METHOD
Add the first three ingredients to a saucepan and whisk. Add the eggs and the cream whisking to blend well. Warm the mixture up on a medium to high heat whisking every now and then. Do not let the mixture boil. When the mixture is hot, turn the heat down to a medium to low heat and continue to whisk every now and then. When the mixture coats the back of a spoon and you can run your finger through it to leave a line it is ready. Remove the saucepan from the hot plate and allow to cool slightly. Add the whiskey and vanilla essence and stir well. Transfer the mixture to a jug and pour into a glass bottle. When the mixture has cooled completely, replace the lid and store in the fridge.
