Moose Milk (November 11th Punch - Canada)

Should I use granulated or superfine sugar for Mojitos?

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Superfine sugar dissolves more quickly than granulated sugar, ensuring a smoother consistency in the cocktail. If using granulated sugar, it's advisable to dissolve it thoroughly in the simple syrup or through vigorous stirring.

Moose Milk (November 11th Punch - Canada)1for Drinking Age Adultsauthentic Moose Milk (November 11th Punch - Canada) cocktail recipePT5M

Moose Milk (November 11th Punch - Canada)

Low ABV ( less than 15% ),Light and refreshing.
*Note that dilution and other factors like type and temperature of ice are not considered in this upfront calculation.

dark rum-infused vanilla ice cream and kahlua smoothie or nutmeg-infused moose milk punch

Rum-infused, creamy, and spiced


  • Dark Rum 120 cl
  • Vanilla Ice Cream 768 cl
  • Kahlua 78 cl
  • Milk 576 cl
  • Nutmeg 2 tbsp.
  • Vanilla Extract 2 tbsp.


Any Glass of your Choice


Moose Milk (November 11th Punch - Canada)
moose milk (november 11th punch - canada) is a popular Rum cocktail containing a combinations of Dark Rum,Vanilla Ice Cream,Kahlua,Milk,Nutmeg,Vanilla Extract .Served using Any Glass of your Choice


Moose Milk (November 11th Punch - Canada) Ingredients


Dark Rum,Vanilla Ice Cream,Kahlua,Milk,Nutmeg,Vanilla Extract,


Moose Milk (November 11th Punch - Canada) Recipe


In large punch bowl or pail, mix the rum and the Kahlua with nutmeg and vanilla, and add the milk. Then start adding the ice cream, stir a bit and let melt. This is a Remembrance day special and it carries a punch.

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  • Dark Rum

    Dark Rums have molasses as their main ingredient, the dark liquor has a full bodied flavour of spices and caramel and is a favourite drink with Cola and is part of so many cocktails.

    The term Dark Rum is not a legal definition but it generally refers to any rum that is dark brown in appearance due to ageing or from additional molasses or caramel.

    The colour of Dark Rum varies from Gold to Black, depending on the years of ageing in the vat.

  • Vanilla Ice Cream

    Vanilla flavoured ice cream is probably the most common ice cream in North America, Europe and Asia. Vanilla Ice Cream like any other flavoured ice cream, was originally created by cooling a cream, sugar and vanilla mixture over a metal container of ice and salt.
    Vanilla Ice Cream as a cocktail topping is popular and it usually goes well with nutty liqueurs like Amaretto, Frangelico and also is a good choice as a topping for non-tropical fruit based cocktails with neutral spirits.

  • Kahlua

    Kahlua is a Coffee liqueur is a liqueur produced by steeping roasted coffee, sugar and other ingredients in neutral spirit. The most famous coffee liqueur brands are Kahlua and Tia Maria, Kahlua has been made in Mexico since 1936. Kahlua has a thick buttery taste

    Typical ingredients of coffee liqueur include liquor, espresso coffee, roasted coffee bean (and powder), sugar, and vanilla syrup.

    The characteristic flavor of coffee along with over a couple of hundreds compounds contribute to the taste of coffee liqueur. Caffeine is a major ingredient of coffee, and also might be a taste factor that influences the complex flavour profile that appeal to coffee liqueur drinkers' palate. Reference - International Journal of Engineering & Advanced Technology (IJEAT)

    NOTE: In the absence of a Coffee Liqueur like Kahlua or Tia Maria, to make cocktails with Coffee Liqueur, Coffee Liqueur Syrup can be used as a substitute with the proportionate alcohol substituted with a triple distilled neutral Vodka.

  • Milk

    Milk can do wonders to your regular cocktail. For a rich creamy cocktail, milk does wonder .You may argue that milk as it is made of fat, and being low in acid, will easily curdle if its mixed with alcohol.
    Best way to get a rich and creamy cocktail is to use bourbon, milk will soften its whiskey flavour. If you are looking for some spicier yet creamy cocktail go for Scotch with milk cocktails, they'll surely set you holiday mood.

  • Vanilla Extract 2.

    Vanilla is a spice derived from orchids of the genus Vanilla, the spice is obtained from the pods of the Mexican species of flat leaved Vanilla. The characteristic flavour of Vanilla comes from the aromatic compound Vanillin. Up to 85% of a vanilla essential oil is Vanillin.
    Natural vanilla flavour is in pure form, a little more complex than plain Vanillin, but most of the times the Vanillin is what is needed to release that familiar flavour in a drink.
    Note that when a drink asks for Vanilla extract, it means an extract of real Vanilla from Vanilla pods in an alcoholic suspension and is usually less processes and stronger, while Vanilla Flavour or Vanilla Essence is a processed product made using artificial flavours and colours. While a Vanilla syrup is a sweetened thick condiment with either real organic vanilla flavour or artificial vanilla flavouring.
    The thumbs rule is, if you run out of Vanilla extract, go for Maple syrup as a replacement. Also note that artificial vanilla is strong and artificial vanilla flavour comes from Castoreum, a chemical compound that comes from a beaver's castor sacs, which are located between the pelvis and the base of the tail.

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