The Tom and Jerry is a hot, spiced cocktail made with separated eggs, rum, and warm spices—a 19th-century holiday drink that predates the cartoon and remains popular in Wisconsin and Minnesota during winter months.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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To make batter, beat egg whites and cream of tartar in medium bowl
to stiff peaks.
Beat yolks in another medium bowl until slightly
Gradually beat in 1 cup of the sugar.
Mix in rum,
cinnamon, cloves, and allspice.
Mix in remaining 1 cup sugar.
Cover and refrigerate until ready to serve, up to 2 days.
Makes 3½ c.
batter, enough for about 28 drinks.
For 1 serving, combine brandy and batter in preheated punch cup or
coffee mug.
Fill with boiling water and stir well.
Top with nutmeg.
Store the prepared batter in an airtight container in the refrigerator for up to 3 days; stir gently before using, adding hot liquid fresh to order.
Tom and Jerry is served hot with a whipped egg batter base, while eggnog is served cold. Tom and Jerry uses separated eggs with cream of tartar to create a fluffier texture when hot liquid is added.
Yes, the batter (eggs, sugar, and spices) can be made ahead and stored in the refrigerator for several days. Whip it fresh or gently re-whip before serving.
This recipe uses raw eggs separated with cream of tartar. For food safety, use pasteurized eggs or heat the batter to 160°F before serving.
Light rum is traditional, but aged or dark rum can be substituted for a richer flavor profile.
Place a spoonful of batter in a mug, add rum and hot water or milk, stir well, and top with nutmeg or cinnamon.
