Moose Milk

It’s the last Monday before Christmas, and if you’re anything like us, the chaos of the season is starting to hit you pretty hard. If, like us, you’re looking for a seasonal beverage that will hit you even harder, this might be the perfect time to adopt one of the holiday traditions of our neighbors to the north.

We just learned about this drink, but we’re starting to see why our Canadian friends have a reputation for such mild, easygoing dispositions. It’s not the weather, or the culture, it’s their version of eggnog: Moose Milk

Just a warning, this is not for beginners. If you’ve never had it before, it just might knock your antlers off. Here’s our Moose Milk recipe of choice for 2016:

8 egg yolks
2/3 cup sugar
3 1/4 cups Canadian whisky
3 1/4 cups amber rum
3 1/4 cups whole milk
3 ounces coffee liquer
7 ounces pure maple syrup
3 1/4 cups heavy cream
Tools: electric mixer
ground nutmeg

Beat egg yolks in stand mixer.
Add sugar and mix until thick and smooth.
Whip in milk, booze, and syrup.
Beat heavy cream in a separate bowl.
Fold the two concoctions together.
Store in the fridge overnight in a sealed container, we like tall mason jars.
Serve with a sprinkling of fresh ground nutmeg

Just a warning, this is not like any of our other nog recipes. Like we said, it will either put moss on your antlers, or blast ‘em off of your skull. Enjoy!




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