Ingredients for Moose Milk
- Eggnog
- Dark Rum
- Half And Half Cream
- Nutmeg
- Ice
How to Make Moose Milk
- In a large bowl, whisk together egg yolks, sugar, nutmeg, cinnamon, and cloves until pale and thick.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gradually whisk the warm milk mixture into the egg yolks, ensuring a smooth consistency.
- Gently fold in the whipped egg whites until just combined. Be careful not to deflate the egg whites.
- Stir in the heavy cream, rum, and vanilla extract.
- Strain the mixture through a fine-mesh sieve into a punch bowl to remove any lumps or egg bits.
- Refrigerate for at least 2 hours (or overnight) to allow the flavors to meld. This step is crucial!
- Before serving, add extra ground nutmeg to taste. Garnish with a sprinkle of nutmeg and cinnamon.
- Enjoy responsibly!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
48g
Carbs
9g
