Canada, Christmas, Drinks, Military Life, Recipes, Whisky

A Canadian Military Tradition: Moose Milk

December 13, 2016 By Bex 15 Comments

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For all of the years I’ve been with my husband, he’d talk about a drink, a tradition really, at his Army unit. It’s called Moose Milk. The first question I asked, and I’m sure is the question on your mind right now, was “how do you milk a moose”? But I never tried it until this year (the moose milk not milking a moose….those beasts are dangerous) when he made it at home for the first time, and wow it’s good, but wow it’s strong.

But what is Moose Milk? I did some looking around with Chris to find out where it came from. It wasn’t something the Sergeants of his Regiment pulled out of thin air, it actually has history and meaning. Although it’s hard to trace the actual origins and “correct” recipe, the lore goes something like this: Some claim it was the Royal Canadian Navy who created it, others claim it was the Royal Canadian Air Force, but everyone agrees it is a Canadian Military creation. The Navy may claim the “Moose is Loose” at every port and was once a toast prior to the party that occurs at port. The Air Force may claim that during WWII a Commanding Officer ordered a Flight Sergeant to craft a beverage for the female guests at functions that weren’t beer or whiskey. There was no version of the story from the Army, Chris says it’s probably because they were too busy working, fighting and patrolling to worry about the lack of a holiday drink; but that didn’t stop the Army from drinking it (his words not mine).

Then again, some claim that its origins could come from the French Colonial Days from a holiday punch called Sang de Caribou. Or a Scottish cream and whiskey drink called Brose or Athol Brose. Either way, it is a tradition adopted by and adapted by units across Canada and served to our allies when deployed.

The recipe itself varies widely depending on who you ask, every unit has their own version it would seem. But it comes down to four basic ingredients: hard liquor, cream, eggs, and spice. The portions also vary from unit to unit. The story goes that whiskey was the original liquor used but for some units whose whiskey supply ran low, rum was substituted. Some recipes call for the whipping of heavy cream while more conventional methods add iced cream. Some call for the addition of egg yokes only, beaten and added to the mix while some add eggnog. Spices usually are cinnamon, or nutmeg, or both. Some recipes add more to the mix, such as maple syrup, sugar, or coffee.

But enough talk here’s the recipe from his unit for you to enjoy, simple enough for the Infantry to make. Multiply the ingredients for the size of party you have. But watch out if you are lactose sensitive or lactose intolerant, there’s enough lactose here to put you in a severe lactose coma….or strengthen your relationship with the porcelain god…

A NOTE TO MILITARY PERSONNEL

I know that the recipe below has much less alcohol then the one you’re used to. So if you are looking for a recipe to make at Levy or the next Mess Dinner, double the amount of Rum from 2L to 4L…

2 L of Vanilla Iced Cream
4 L of Egg Nog
2 L of Rum (dark, white, spiced or a mixture)
1 Tbsp of Nutmeg

Instructions:

Mix all the ingredients in a serving bowl and serve!

Nothing in the recipe is exact, and it should be made to your taste.