Moose Milk - cooking recipe

Ingredients

12 eggs (only use the yolks)
40 ounces good Canadian rye whisky
40 ounces dark rum
5 ounces Kahlua
10 ounces real canadian maple syrup
40 ounces milk (homogenized only)
40 ounces heavy whipping cream (not canned!)
1 cup sugar
nutmeg, cinnamon (garnish)

Preparation

Beat yolks until fluffy and completely mixed.
Add the sugar and beat the mixture until thick.
Stir in the 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 whipped cream (it will appear as if it has totally thinned out, don't worry).
Chill for another hour.
Sprinkle the top with nutmeg and cinnamon to taste (optional).
Serve (when serving keep chilled because of the raw eggs. Normally this is not a problem, as Moose Milk disappears quickly).