The Official (well...sort of) Recipe for RCAF Moose Milk

Some time back a modeller in Belgium emailed IPMS Canada with a rather unusual request. He was trying to find a recipe for "Moose Milk", a beverage he had once enjoyed while attending an RCAF mess function. It took some doing, but eventually member Steve Sauvé in IPMS Cold Lake managed to find someone who knew the recipe. We now present it here for your dining and dancing pleasure. We're sure a few gallons would be a big hit at your next club meeting. Moose Milk... it's a good thing!

Ingredients	Quantity
Eggs Good Canadian Whiskey Dark Rum Kahlua Maple Syrup Milk (homogenized only - don't use skim!) Heavy whipping cream (not canned!) Sugar	12 - only use the yolks 40 oz 40 oz 5 oz 10 oz 40 oz 40 oz 1 cup

Preparation

1. Beat yolks until fluffy and completely mixed.
2. Add the sugar and beat the mixture until thick.
3. Stir in the milk and the liquor.
4. Chill for at least 3 hours (preferably overnight).
5. Whip the cream until good and thick. Don't use canned whipped cream as it will go flat.
6. Fold in whipped cream (it will appear as if it has totally thinned out, don't worry).
7. Chill for another hour.
8. Sprinkle the top with nutmeg and cinnamon to taste (optional).
9. Serve (when serving keep chilled because of the raw eggs. Normally this is not a problem, as Moose Milk disappears quickly).

Great looking recipe, however, you've neglected to mention just how many this rather huge batch serves.

Note: Stir occasionally or the whipped cream will start to separate. Let us know how your batch turned out.

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Steve Sauvé, Website Custodian for IPMS Canada