RCAF Moose Milk
Air Command and Staff College – Montgomery, Alabama – 2001
Ingredients
- 12 egg yolks
- 40 ounces Canadian whiskey*
- 40 ounces dark rum*
- 5 ounces Kahlua
- 10 ounces maple syrup
- 40 ounces milk 2% or whole
- 40 ounces heavy whipping cream
- 1 cup sugar
Instructions
- Beat yolks until fluffy and completely mixed. Add the sugar and beat the mixture until thick. Stir in the milk and liquor. Chill for at least 3 hours, preferably overnight.
- Whip the cream until good and thick. Fold in whipped cream; it will appear it has totally thinned out. Chill for one hour.
- Sprinkle the top with cinnamon and nutmeg to taste. (Optional)
- Serve. Keep well chilled because of the eggs. Stir occasionally.
Notes
*Full alcohol amounts make for a VERY strong drink. Start with 10 oz each of the whiskey and rum, then increase to taste.