Candy Cap Eggnog

This candy cap eggnog is a rich, velvety indulgence, where the warm, maple-like sweetness of candy cap mushrooms melds beautifully with creamy eggnog and a hint of spice, creating a uniquely decadent holiday treat.

Category: Cocktail         Servings: 1          Prep time: 12 hours

Ingredients

• 1 cup of heavy cream
• 4 cups of whole milk
• 1 1/2 cup of sugar
• 12 egg yolks
• 1 ounce of dried candy cap mushrooms
• Bourbon or Whiskey
• Whipped Cream
• Cardamom

Directions

1. Combine sugar and egg yolks. Whisk until smooth.
2. Heat milk and cream to approximately 140 degrees. Add candy cap mushrooms.
3. Add half of the cream mixture to the egg/sugar mixture to temper. Recombine with the rest of the warm milk and cream.
4. Cook gently, stirring frequently, to 165 degrees, at which point the mixture will have thickened. Remove from heat and cool as rapidly as possible.
5. Allow to steep overnight in the fridge. Strain out the candy caps.
6. Pour a cup of candy cap eggnog and stir in 2 ounces of bourbon, topped with whipped cream and dusted with cardamom.
7. Enjoy!