ON CHILLY NIGHTS DURING WORLD War II, a potent elixir known as Moose Milk filled the stomachs and soothed the souls of Canadian soldiers. This rich batch cocktail usually appeared in quantities designed to sate a small army, leaving drinkers full, warm, and quite tipsy.
Today, Moose Milk is still consumed at military gatherings, though it’s most closely associated with the navy.
Adapted from the Cape Breton News’s Recipe
1 cup cold coffee (8 ounces)
1 cup half & half
1.5 cups good vanilla ice cream
¼ cup (2 fluid ounces) rum, whiskey, and/or vodka*
2 tablespoons (1 fluid ounce) Kahlua
Nutmeg or dark chocolate shavings, to garnish
Dump all the ingredients (except the garnish) into a bowl and whisk maniacally. Let it sit for a minute, so the ice cream melts. Top the mixture with the nutmeg or dark chocolate shavings. Add a floater of rum if it feels right.
*If you’re determined to prepare Moose Milk in the true military tradition, double the amount of alcohol.