Tom and Jerry

Pro tips

• Whip the egg with baking soda until frothy before adding spirits—this creates the signature light, creamy texture.
• Heat milk just until steaming, not boiling, to prevent curdling the egg mixture.
• Add spirits to the egg batter first, then gently pour in hot milk while stirring to combine smoothly.
• Serve immediately in a warmed mug or glass to maintain temperature and texture.

Substitutions

• Old Mr. Boston Imported Rum → other aged rum varieties (note: adjust for proof/sweetness)
• Old Mr. Boston California Brandy → cognac or other brandy (note: may increase richness)
• Raw egg → pasteurized eggs or liquid pasteurized egg product (note: texture may be slightly less silky)

Storage & make-ahead

Best served fresh immediately after preparation. Store leftover egg batter and spirits separately in the refrigerator for up to 2 days; reheat milk and recombine when serving.

Is it safe to use raw egg in a Tom and Jerry?

The raw egg is a traditional component. For food safety concerns, use pasteurized eggs or pasteurized egg white products as a substitute.

Can I make Tom and Jerry ahead of time?

Prepare the egg batter and spirits mixture separately; combine and add hot milk just before serving for best texture and temperature.

What's the difference between a Tom and Jerry and eggnog?

Tom and Jerry is served hot with spirits added to milk, while eggnog is cold and cream-based; Tom and Jerry typically uses less egg and more liquid.

Can I use other liquors instead of rum and brandy?

Whiskey, bourbon, or cognac work as substitutes, though they shift the flavor profile; the original calls for both rum and brandy.