In a medium saucepan over medium heat, combine the cream, hemp milk, Swerve, allulose, cocoa powder, and instant coffee. Bring to a boil, then reduce the heat and simmer 20 to 25 minutes, until reduced by about one quarter.
Remove from heat and whisk in the whiskey, vanilla extract and almond extract. Taste and adjust the sweetness to your liking.
Let cool completely and then transfer to a glass jar or bottle. Refrigerate until chilled.