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Moose Milk is a tradition in all three elements of the Canadian Armed Forces. It is part of many holiday celebrations including the New Years levee. There are many versions with varying combinations of alcoholic beverages, eggs, eggnog or ice cream. High in alcohol content, remember to drink responsibly and have a designated driver.




12 Egg yolks
40 ounces/5 cups Canadian Whiskey
40 ounces/5 cups Rum
5 ounces/3/4 cups Kahlua
10 ounces/1 1/4 cup Maple Syrup
40 ounces/5 cups Milk (homogenized – don’t use skim!)
40 ounces/5 cups Heavy Whipping Cream (not canned)
1 Cup Sugar


  1. Beat yolks until fluffy and well mixed.
  2. Add sugar and beat mixture until thick.
  3. Stir in milk and liquor
  4. Chill at least 3 hours. Best if can sit overnight.
  5. Whip cream until good and thick (canned whip cream will go flat, so avoid canned cream)
  6. Fold in whipped cream (it will appear as if it has totally thinned out, but don’t worry, that is normal)
  7. Chill for another hour.
  8. Sprinkle the top with nutmeg and cinnamon. Should be kept chilled because of the raw eggs.
    This should not be a problem as Moose Milk disappears quite quickly.

Should serve a crowd of fifty!

Canadian Military Family Magazine