Tom and Jerry
A warm, frothy holiday classic from the 1820s — brandy and rum folded into a spiced egg batter and topped with hot milk for the ultimate winter warmer. — Crafted by Blinner with Love
Ingredients
- 1.5 oz Brandy
- 0.5 oz Dark rum
- 1 Egg (separated)
- 1 tbsp Powdered sugar
- 0.3 tsp Vanilla extract
- 0.3 tsp Ground allspice
- 4 oz Hot milk
- freshly grated nutmeg (garnish) garnish
Pairs With
Pair with gingerbread cookies, spiced donuts, or cinnamon-sugar cake to complement the warm spiced egg batter and holiday flavors. Seasonal baked goods are essential.
Instructions
Separate the egg, placing white in one bowl and yolk in another
Beat the egg white until stiff peaks form
Beat the yolk with powdered sugar, vanilla, and allspice until smooth
Fold the beaten white into the yolk mixture to create the batter
Place a large spoonful of batter into a warmed mug
Add brandy and rum, then stir to combine
Top with hot milk while stirring continuously
Grate fresh nutmeg over the top
Tips
Invented by Jerry Thomas himself in the 1820s — a holiday tradition in the American Midwest Make a large batch of the batter for parties and let guests add their own spirits The key is to add the hot milk slowly while stirring to create a frothy, smooth drink