In a medium saucepan, whisk together cream, sweetener, cocoa powder, instant coffee and star anise, if using. Bring to a simmer, then remove from heat, cover and let steep 30 minutes.
Remove anise pods and transfer mixture to a blender. Add half and half, whiskey, almond extract and coconut extract. Blend until smooth.
Transfer to a glass bottle or jar and refrigerate. Store in refrigerator for up to 2 weeks.