Why Is My Baileys Curdling

Though alcohol may be a lethal weapon when it comes to killing bacteria, the cream in Baileys is too much of a temptation for bacteria and pathogens, and they will breed and curdle your drink.

Why did my Baileys curdle in coffee?

Dear Peggy: The temperature of the coffee is a contributing factor, but the main curdling culprit is acid. Coffee is acidic, and any acid in sufficient quantity will curdle cream. The susceptibility to curdling is further increased as the heat of the mixture is raised. … Finally, cream itself contains lactic acid.

Does Baileys curdle alcohol?

Just make sure you stir your cocktail while you add the cream. Heavy cream, or table cream, with 18% fat is ideal. You can safely combine heavy cream with alcohol and it won’t curdle.