Every so often, I make Irish Cream. The problem I have with it is that the cocoa and some of the cream split a bit in the bottle. It's still drinkable, and shaking the bottle fixes it, but I'd rather this not happen. The usual stabiliser for Irish Cream is eggs, but that shortens the shelf-life far too much for my tastes. I figured I could use Xanthan Gum as a stabiliser to stop it from splitting. The problem is, no matter what, I can't stop it clumping together in anything I add it to. I even bought a tea strainer to use as a sieve, but the fine powder on the top of whatever I add it to still managed to clump together, as though I'd added dead skin. I tried mixing it with sugar before adding, but it still clumped up.
How do I stop it from clumping? Reading about it online, it doesn't seem like that uncommon of an ingredient, so obviously, other people aren't having as much bother with it as I am.