1 cup heavy cream
4 cups whole milk
1 ½ cup sugar
12 egg yolks
1 ounce dried candy cap mushrooms
Bourbon or whisky
Combine sugar and egg yolks. Whisk until smooth.
Heat milk and cream to approximately 140 degrees. Add candy cap mushrooms.
Add half of the cream mixture to the egg/sugar mixture to temper. Recombine with the rest of the warm milk and cream.
Cook gently, stirring frequently, to 165 degrees, a which point the mixture will have thickened. Remove from heat and cool as rapidly as possible.
Allow to steep overnight in the fridge. Strain out the candy caps.
Pour a cup of candy cap eggnog and stir in 2 ounces of bourbon. Top with whipped cream and dust with cardamom.