Tom & Jerry

Ingredients:Undercooked WarningAlcoholicVegetarian
8 Eggs, separated
1/2 cup Powdered Sugar
1 cup Brandy
1 cup Rum
2 Tbsp Nutmeg
2 tsp Cinnamon
12 cups Milk


  • In a large bowl beat together the Egg Yolks and 1/2 the Sugar until thick and buttery.
  • Slowly add the Rum and Brandy, beating so it remains frothy.
  • In a separate bowl beat the Egg Whites and the remaining Sugar until stiff peeks form.
  • Slowly fold the Egg Whites mixture into the Egg Yolk mixture. This constitutes the Base, and can be refrigerated until before your plan on serving it.
  • About 30 mins before you serve the Tom & Jerrys, remove the Base from the fridge.
  • Mix in the Milk, Cinnamon, and Nutmeg, and heat in a Saucepan on low-medium heat until mixture is desired temperature. Do not boil, or milk may scald.
  • Serving Style:
    • In cups:
      • Put 1 Tablespoon of Base into each cup.
      • Pour in Milk mixture leaving room for a topping of a second Tablespoon of the Base.
    • As a Punch:
      • Pour half of the Base into a punch bowl.
      • Add the Milk mixture, and top with the remaining Base mixture.

NOTES: Tom & Jerry is a variation of Eggnog, served warm, and usually alcoholic. The name predates both “Tom & Jerry” the cartoon cat and mouse duo, as well as the renowned bartender and mixologist Jerry Thomas.  Rather it is believed to have been a promotional drink for Pierce Egan’s book Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom (1821) which was turned into the play Tom and Jerry, or Life in London published the same year. This reminds me of Green Goddess Salad Dressing, which also was developed as a promotional tool for a play.

It should also be noted that the eggs in this recipe have not been cooked, and although there is a large presence of alcohol, there is a small chance of bacteria like salmonella.

Modern Eggnog
Traditional Eggnog

Published in: on November 7, 2009 at 2:45 pm  Comments (2)  
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