Combine cream, almond milk, sweetener, cocoa powder, espresso powder and salt in a medium saucepan, whisking well to combine.
Heat JUST to a simmer, whisking constantly, until all sweetener crystals have fully dissolved.
This is important, there should be no crystals in sight, even on the sides of the pan!
Remove from heat, allow to cool to room temperature.
Place cooled cream mixture into a blender, along with the whisky and extracts. Blitz for 5-10 seconds.
Transfer to an airtight bottle or jar, chill for at least 2 hours before drinking.
8 grams of the carbs - per serving - are from sugar alcohols, so 1 gram net carbs per serving.Servings are based on approximately 2 oz pours.Also: Please read the main post for important information about making liqueur with sugar substitutes!