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Moose Milk Origin As it turns out the historical rich and creamy beverage was the result of a happy accident during World War II. Looking for a little joy in wartime, the Royal Canadian Airforce hosted a dance and soiree at Camp Borden. Entertaining a mixed crowd, the base commanding officer tasked Flight Sargent Jack "Pony" Moore with creating a drink appropriate for female company with enough zing to provide the attendees a good time. Frantically working to meet the Commanding Officer's request , Flight Sargent Pony crafted a punch of his own creation. The Moose Milk recipe (nameless at the time) was sweet, creamy enough to delight the taste buds but packed a hidden punch as it was made predominantly of rum. Men and Women alike praised the punch delighting in its effects late into the night. it's popularity prompted the commanding officer's wife to ask Pony for the recipe for this mysterious drink. With a smile, Pony coined the term "Moose Milk", reflecting his Canadian wit. Today, the Moose Milk recipe is beloved nation-wide. It's commonly served throughout Canada for everything from festival holiday parties to mid morning brunch. At Shooter's, we have added to the history of Moose Milk, making the recipe our own for the delight of South Dakota locals and travelers of the Black Hills. Feeling a bit thirsty? Enough about the past, let's jump into the present, just like any other recipe the Moose Milk recipe can be found in all sorts of variations. We managed to scrounge up the original Moose Milk recipe, just the way the Flight Sargent Pony made it. But be warned - these directions produce enough Moose Milk to serve an army - literally. Okay, maybe not literally, but it sure is a lot. Moose Milk Recipe 12 Eggs (only use the yolks) 40 oz Good Canadian Whiskey 40 oz Dark Rum 5 oz Kahlua 10 oz Maple Syrup 40 oz Milk (Homogenized only) 40 oz Whipping Cream (not canned) 1 Cup Sugar Beat Yolks until fluffy and completely mixed Add sugar and beat the mixture until thick Stir in 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 whip cream (it will appear as if it has totally thinned out, don't worry) Chill for another hour Sprinkle top with nutmeg and cinnamon to taste Serve ( when serving keep chilled because of the raw eggs) Normally, this is not a problem, as Moose Milk disappears quickly) Thank you to, The Old Dance Hall Players. They treated us to an Improv Night, fabulous! |
