Tom and Jerry, Heirloom recipe

December 19, 2013
Author Notes

My family has been drinking Tom and Jerry for five generations. —Sarah Elton

  • Makes enough for a party
  • Batter
  • 6 eggs
  • 1/4 teaspoon powdered cloves
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 3/4 pound powdered sugar, or as much as you need
  • Fresh nutmeg for grating
  • To spike your drink
  • 1/3 cup brandy
  • 1/3 cup light rum
  • 1/3 cup dark rum
In This Recipe
  1. Separate egg whites from yolks and set aside the yolks. In a medium bowl, whip egg whites until firm and set aside.
  2. In a large bowl, beat egg yolks. Add cloves, nutmeg and cinnamon and blend well.
  3. Beat in as much powdered sugar as possible until your mixture is almost too stiff to beat.
  4. Fold in the beaten egg whites until well combined.
  5. Combine the three spirits in a carafe.
  6. Assemble the cocktail when your guests arrive. Heat some full fat milk on the stove until scalding hot (in my family they say the hot milk cooks the raw egg but I'm not so sure of that). You know your milk is hot enough if it develops a thick skin. In my family, we consider the skin to be a delicacy and almost fight to be the one to eat it.
  7. Spoon about two tablespoonfuls of batter into a mug. If you want to spike your drink, add about an ounce of the spirit mixture. Then pour the scalding milk over the batter and stir well.
  8. Garnish with freshly grated nutmeg.

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Sarah Elton is the author of Consumed: Food for a Finite Planet published by the University of Chicago Press and Locavore. Her new book for people 10 years plus, titled Starting from Scratch: Everything you need to know about food and cooking, will be published in March.