Tom and Jerry

Eggnog is a holiday staple, but this year I thought I'd introduce you to its warmed up cousin, the Tom and Jerry. The addition of brandy to this classic made it incredibly popular in the early 1800's, and it'll be a hit at your house, too!


Tom and Jerry

2 eggs, separated
1/8 tsp cream of tarter
1 1/2 cups plus 2 tsp dark rum
2/3 cup superfine sugar
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground clove
4 1/2 cups milk
1 1/2 cups brandy
freshly grated nutmeg

Whisk egg whites and cream of tartar to stiff peaks in a large bowl.
 In another bowl, whisk yolks, 2 tsp rum, sugar, cinnamon, allspice and cloves until thick. Fold egg whites into yolk mixture in 2 batches. Cover bowl with plastic wrap; chill batter.


To serve, warm milk in a 2-qt. saucepan over medium low heat. Put 1 heaping tbsp batter into a mug; stir in 1–2 tbsp each of cognac and rum. Fill mug with 6 tbsp milk; stir until frothy and garnish with nutmeg.

Notes: This is a fairly fussy recipe, but it's well worth the effort. Use whatever rum and brandy you have on hand, since the spices and milk will make even inexpensive liquor tasty. Cheers!


Photo by Todd Coleman for Saveur.