Creme de cacao - Does it spoil?
I have a very old bottle of creme de cacao - no longer totally clear, but a pale yellow.
It seems to taste ok. Any thoughts as to whether I can add 1/4 cup to make a chocolate flavored whipped cream before I toss it?
re: Indirect Heat
Many Creme de Cacaos are around 20% ABV.
Some liqueurs do change color over time. If it tastes fine and smells fine, I wouldn't worry. It might have shifted in terms of one botanical over another (not that cacao has too much other than cacao/chocolate and sometimes vanilla), but I haven't tasted a liqueur that went that off that it was not usable (people buying decades old bottles of defunct ingredients is a different story).