Libby gave me a blank look the other morning when I mentioned making a “Tom and Jerry” for Christmas. The popularity of this drink hasn’t spread to the western U.S. but it’s big in the Midwest, where most grocery stores stock tubs of Tom and Jerry batter. It’s an eggnog-like concoction that’s served hot. The adult version includes a shot of both rum and brandy. Years ago a listener sent me a recipe.
Pat
Ingredients:
6 eggs
6 cups powdered sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp cream tartar
1/4 tsp all spice
3 to 4 drops oil of clove
3 to 4 drops oil of cinnamon
Preparation:
Separate eggs, beat white with cream of tartar until stiff.
Graduallly add 3 cups of sugar, set aside
Beat yolks until thick, add remaining sugar and spices
Fold together. Keeps up to one week in refrigerator, or freeze.
Bartender instructions:
Place 2 heaping tablespoons of batter in a mug, slowly stirring it boiling water.
Add 1 shot of rum and 1 shot of brandy. Top with nutmeg.