Recipe: Matthew Biancaniello’s Umami Milkshake

This week on the Market Report cocktail chef for hire Matt Biancaniello shakes up a mushroom spiked Umami Milkshake for Laura Avery. More like an eggnog than a milkshake, Biancaniello uses shitake infused bourbon, chanterelle infused cream, a bit of agave and an egg from Maggie’s Farm in this frothy concoction. And if that isn’t rich enough for your taste he shaves dark chocolate on top for a little hit of cocoa. This drink and a seasonal slew of others will be part of Matt’s Follow that Chef class next Wednesday, December 12th. To sign up for the FREE class click here.

Keep reading for his recipe and tune in tomorrow to hear Matt work his magic with his mobile bar.

Umami Milkshake

2 oz Shitake mushroom (Clearwater farms) infused Elijah Craig 12 year

*(for this infusion put 1 oz of shitake mushroom in one bottle of Elijah Craig bourbon for one week)

2 oz Chanterelle mushroom (Clearwater farms) infused heavy cream

*(for this infusion cook 1/2 oz of chanterelle mushrooms in 1 pint of heavy cream on low for 20 minutes and let it infuse off the heat for 2 hours)

1 farm fresh egg (Matt shops for eggs at Maggie’s Farms)

1 oz agave syrup (1:1 ratio agave to water)

Shave 70% dark chocolate on top

Combine all ingredients. Shake vigorously. Double strain and enjoy.