Tom and Jerry Recipe
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A traditional Christmas drink from the early 19th century, consider this the cousin to eggnog.
This recipe was featured as part of our Hot Boozy Drinks photo gallery.
- 3 eggs, separated
- 3 tablespoons powdered sugar
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 4 ounces brandy, lukewarm
- 4 ounces dark rum, lukewarm
- Hot milk
- Freshly grated nutmeg
- In a large, clean bowl, beat the egg whites until stiff peaks form.
- In a separate bowl, beat the egg yolks until light in color; gradually beat in the sugar, allspice, cinnamon, and cloves. Fold the yolk mixture into the whites.
- Pour 2 tablespoons into four mugs each. Add 1 ounce brandy and 1 ounce dark rum to each mug.
- Fill with hot milk. Stir well, and dust with nutmeg.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
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Tom and Jerry Recipe
5
Firstly, in (late) reply to Gridder and la42003sm, I'm not sure exactly what the problem you have with the eggs is specifically, but if you're adding (according to jsantopietro) nearly-boiling milk to basically 1/3 of an egg, that should be sufficient to cook the eggs, especially if you add the alcohol afterwards. However, adding the alcohol before the milk, as the recipe states, would very likely kill any harmful bacteria. Just give it a little stir. But I would say that I'm not using any scientific reasoning, just comparing it to say mayonnaise and egg/vinegar/lemon juice or the heat from pasta cooking egg in a carbonara. And secondly, I like the sound of this, but I'd be tempted to make it chocolatey, maybe subbing the brandy for kahlua and dusting it with cocoa.
Soop Aug 29, 2012 07:21 AM
Any problems with using raw eggs? Or does the hot milk cook them enough?
The CHOW Test Kitchen recently photographed this recipe, and learned that the egg batter makes enough for 8 to 9 drinks, not just 4. Also, Rob does not indicate how much hot milk to add to each cup or how large of a cup to use. We found that 1/2 cup of hot milk in a 6 ounce cup works.
My first true love and live-in girlfriend was Jerrie D (I'm a Tom) and one of our first purchases together was a set of Tom & Jerry drink mugs & bowl. I haven't made these since then, 35+ years. Great memories.
My mother never drinks BUT 30 years ago she made these instead of eggnog . A few years ago I had a very hard time finding anyone who new what they were. For me it brings back warm memories .
Do the eggs need to be pasteurized, or will the heat from the milk be sufficient to cook them? I am less concerned about salmonella, but rather I have an intolerance to raw egg. Thanks!