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Jan 2, 2013 01:46 PM

Hot Chocolate & Liqueur

If I make hot chocolate with milk or half-and-half & want to add a dash of cream liqueur ("Castries" to be exact (heavy cream, natural peanut extract, rum), will the hot chocolate curdle?

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  1. I would do a semi-temper first by warming up the cream liqueur just a bit before adding it to the hot chocolate.