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
Milk (homogenized only - don't use skim!)
Heavy whipping cream (not canned!)
12 - only use the yolks
- Beat yolks until fluffy and completely mixed.
- Add the sugar and beat the mixture until thick.
- Stir in the milk and the liquor.
- Chill for at least 3 hours (preferably overnight).
- Whip the cream until good and thick. Don't use canned whipped cream
as it will go flat.
- Fold in whipped cream (it will appear as if it has totally thinned out, don't worry).
- Chill for another hour.
- Sprinkle the top with nutmeg and cinnamon to taste (optional).
- 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
Great looking recipe, however, you've neglected to mention just how many this rather huge batch serves.
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.