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Hot Chocolate & Liqueur

Bacardi1 Jan 2, 2013 01:46 PM

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. ipsedixit RE: Bacardi1 Jan 2, 2013 02:52 PM

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

    1. C. Hamster RE: Bacardi1 Jan 2, 2013 05:42 PM

      Why would it curdle ?

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