Simmer the heavy cream in a 1.5 quart heavy saucepan over low heat for 15-20 minutes or until reduced. If using half and half, simmer with the cream. If using Fairlife whole milk, stir in the milk after the cream has reduced to avoid cooking the proteins and heat just until ready to simmer.

Dissolve the cocoa powder, instant coffee, salt, and sweetener in the heated cream mixture and remove from heat.

Measure in the whiskey, vanilla extract, and almond extract and stir.

Store in glass bottles in the refrigerator until ready to use. Will keep for up to one week depending on the freshness of the milk products.

If the Irish cream separates while refrigerated, shake well before serving.