1/2 cup Lakanto Golden Monkfruit Sweetener or coconut sugar
1 tbsp espresso powder
1 cup of your favourite Irish Whiskey (to taste)
Pinch of salt
Instructions:
Ina medium or large pot, combine the cans of coconut milk with the almond milk and whisk
Next, whisk in the sweetener and espresso powder. Bring to a low boil, stirring frequently. Simmer for about 8-10 minutes, while stirring frequently, until it cooks down and thickens slightly
Remove from the heat, add a pinch of salt and finally the whiskey
Allow the mixture to cool and add more whiskey if you want it stronger
This stores well for up to 7 days in the refrigerator, in a sealed jar. Delicious served over ice or with coffee. Shake before using.
