Tom and Jerry Recipe

In all its retro glory!

 

 

Everyone knows eggnog.  It’s predictable and commonplace at holiday parties, but make a batch of this and people will stand up (although not for long…) and pay attention.  You may be inundated with recipe requests, so be prepared!  

 

I may not have been legal drinking age the first time I had one, which may have bolstered its appeal to me at the time, however in an effort to keep my parental units out of the clink, let’s just say for arguments sake that I was 21. 
 

The point of this divulgence of info is not to horrify my lovely mother, although I can say with certainty that I have more than likely succeeded in spades, was to show my long standing loyalty to this holiday libation…  and with that said, I’m off to partake!

 

 

Tom & Jerry
-makes 4

3 eggs, separated
1/4 cup powdered sugar
pinch baking soda
1 cup + 1 tbsp Jamaican rum
2 oz. brandy
3 cups milk
1/2 tsp cinnamon
1/4 tsp nutmeg + extra for garnish

(because this recipe calls for raw egg, I recommend using the best quality eggs you can find)

Beat egg yolks until light in color. Add powdered sugar, baking soda, 1 tbsp rum, cinnamon and nutmeg to yolks and beat again to combine. If needed, add another tbsp of powdered sugar.  The batter needs to be thick.  Set aside.

In a separate bowl, beat egg whites until stiff and slightly frothy.  If you own an immersion (stick) blender, break it out.  Those egg whites will be fluffy in 30 seconds.
Fold whites into yolk mixture and set aside.

In a medium saucepan, heat milk over low heat until it begins to simmer.  Remove from heat and set aside.

Warm mugs (I usually pour in hot water from a kettle, then dump it out) and add 1 1/2 tbsps of batter to each mug, top with a few tbsps of hot milk.  While stirring constantly, add 2 ozs rum then top with more milk to 1/4″ below rim of mug.  Stir to combine.  Top with brandy and sprinkle nutmeg for garnish.