The Official
(well...sort of)
Recipe for

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!




Good Canadian Whiskey

Dark Rum


Maple Syrup

Milk (homogenized only - don't use skim!)

Heavy whipping cream (not canned!)


12 - only use the yolks

40 oz

40 oz

5 oz

10 oz

40 oz

40 oz

1 cup


    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).

Note: Stir occasionally or the whipped cream will start to separate.

Let us know
how your batch turned out.

Subject: RCAF Moose Milk recipe

Hello Folks:

My son just sent me the link to your Fun Page with a recipe for Moose Milk. We all know, of course, the historical tradition of this wild concoction is a uniquely Canadian (RCAF) refreshment. I wonder if any of you are aware of the origins of it.

During WW II there was to be a dance and soiree in the Officers’ Mess at CFB Camp Borden. The base C.O. instructed the bartender to give the people a good time and make some kind of punch for the ladies. My father, the bartender, had been working franticly all day arranging everything for the evening and during the course of these preparations had had a couple to ease the tensions. With his CO’s request in mind, he proceeded to mix up a punch using his imagination and very dry (or should I say sly) sense of humour.

As the evening’s entertainment unfolded, the “punch” proved to be very popular, not only with the ladies, but with the men as well. Part way through the evening, the CO’s wife came up to the bar to compliment him on the punch. She asked my dad what the punch was called and if she could have the recipe. My dad sort of grinned, and being a true Northerner replied “Moose Milk”. Thus was born that uniquely Canadian legend.

By the way, the man mixing the drinks was Flight Sergeant Jack “Pony” Moore.

Happy Milking!

Jim Moore
21 Jan 2010


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

Please help!


Seriously, I suppose that all depends on the crowd you're serving it to. Two 40-oz. bottles of liquor can go a little or a long way, depending on how many people have to drive afterwards. That's about fifty shots of standard bar mixed drinks. Of course the math in the recipe is fairly easy to downsize the recipe as needed.