Candy Cap Irish Coffee
- 2 teaspoons Wine Forest Candy Cap Sugar
- hot, strong coffee
- 1½ ounces Irish whiskey
- 3 ounces heavy cream
- 5 drops Wine Forest Wild Candy Cap Mushroom Tincture
- Pre-heat a glass or cup with hot water.
- In a chilled bowl, whip the cream, 1 teaspoon of the Candy Cap Sugar, and the Candy Cap Tincture
- Put 1 teaspoon of the Candy Cap Sugar into the glass or mug and pour the coffee over a spoon until over half full, then stir to dissolve sugar.
- Add the Irish whiskey to the coffee and add more coffee to no more than within ½ inch of the top of the glass.
- Top with the Candy Cap-scented whipped cream.