Canadian Moose Milk Recipe

moose milk-vertical-recipe post-crdt adam mcdowellMoose Milk—Canada’s frothy take on eggnog—has interesting roots that you can read more about here before making a batch. “Contemporary moose milk recipes sometimes include melted ice cream, but I suspect that ingredient entered the picture as a shortcut—as an alternative source of thickness—rather than preparing a starter with sugar and egg yolks,” says Adam McDowell, author of Drinks: A User’s Guide.

8 egg yolks
⅔ cup sugar
3¼ cups Canadian whisky
3¼ cups amber rum
3¼ cups whole milk
3 oz. Káhlua
7 oz. real maple syrup
3¼ cups heavy whipping cream*
Tools: electric mixer
Glass: moose mug, or large brandy snifter
Garnish: grated nutmeg and cinnamon sticks

Place the egg yolks in a bowl and, using an electric mixer, beat until fluffy. Add the sugar and beat again until thick. Stir in the milk, whisky, rum, Káhlua and maple syrup and refrigerate, covered, for at least 3 hours (ideally overnight). About an hour before guests arrive, add the whipping cream to a separate large bowl and whip until it’s good and thick. Using a whisk, fold in the prepared mixture until everything is well mixed, and chill for another hour. When serving, grate fresh nutmeg and/or cinnamon across the top of the drink.

*In Canada, whipping cream is consistently 35% fat; lighter creams might not give you the needed thickness, so reach for heavy cream or heavy whipping cream (36-40% fat) if you’re mixing in America.