Photo by Jane Mason
Provenance of Dish
I am an avid tea drinker, but sometimes crave something more indulgent to sip (or gulp!) after dinner, particularly in the winter. This warm candy cap infused bourbon or brandy drink fits the bill perfectly.
3 grams (a scant 1/4 c) dried candy caps, broken but not powdered
1-3/4 cups whole milk
1/4 cup cream or half and half (just stick with milk if preferred)
1/4 teaspoon vanilla (optional)
2 teaspoons maple syrup
1 oz. brandy or bourbon; more or less to taste
ground mace or nutmeg
Place the candy caps, milk, and cream (if using) into a saucepan and heat gently to a very bare simmer, stirring. Lightly simmer while you stir for 2 minutes. Cover and turn off the heat, letting it sit for 5-10 minutes, depending on desired strength.
Strain the candy caps, return the milk to the stove, and whisk as you heat it again slightly. The goal is to get a little froth going! Remove from heat and add the vanilla, maple syrup, and brandy or bourbon. Pour into mugs or heat proof glasses and top with a bit of grated mace (my preference) or nutmeg. Sip and enjoy!
Note: This recipe is very adaptable. If you want more candy cap, add it! If you only have rum, try that! If you get a little skin on the hot milk, strain it or whisk it in. It's all yum.