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?
I would do a semi-temper first by warming up the cream liqueur just a bit before adding it to the hot chocolate.
Why would it curdle ?
Domaine de Canton French Ginger Liqueur
Homemade liqueur recipes
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