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Tom and Jerry

Ingredients (11)

For the batter:

  • 2 large eggs, separated and at room temperature
  • 2/3 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon blackstrap rum
  • 1/4 teaspoon plus 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Pinch cream of tartar

For the punch:

  • 2 cups Cognac
  • 1/4 cup plus 1 tablespoon aged Jamaican rum
  • 3 cups hot whole milk
  • 3 cups hot water
  • Freshly grated cinnamon and nutmeg, for garnish
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Nutritional Information
  • Calories234
  • Fat3.33g
  • Saturated fat1.68g
  • Trans fat0.0g
  • Carbs17.02g
  • Fiber0.06g
  • Sugar17.04g
  • Protein3.57g
  • Cholesterol44.52mg
  • Sodium49.23mg
  • Nutritional Analysis per serving (10 servings) Powered by

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Tom and Jerry

Tom and Jerry, a classic Christmas cocktail popular in the Midwest, is a hot drink reminiscent of eggnog. This recipe from Chicago bartender Charles Joly starts with a spiced, beaten egg batter that’s then mixed with hot milk and water, rum, and Cognac. If you can, try to track down a festive Tom and Jerry punch bowl set for an authentic drinking experience.

What to buy: Blackstrap rum is made from the blackstrap molasses derived from sugarcane, giving the rum a dark color and a heavy, rich taste. It can be found at specialty liquor stores. If you can’t find it, aged rum can be used in the batter instead.

Game plan: This recipe can also be served in individual cups rather than a punch bowl. Make a full recipe of the batter (it can be refrigerated for up to 2 hours). For each drink, add 1 1/2 ounces of the batter to a heated mug. Add 1 1/2 ounces of Cognac and 1/4 ounce of rum and stir gently to combine. Add 2 ounces of milk and 2 ounces of water, stir gently to combine, and garnish with grated cinnamon and nutmeg.

Tips for Christmas and Eggs

Instructions

For the batter:
  1. 1Place the egg yolks, sugar, rum, cinnamon, and allspice in a medium bowl and whisk until lightened in color and fluffy; set aside.
  2. 2Place the egg whites and cream of tartar in a second medium bowl and whisk until stiff peaks form. Fold half of the beaten egg whites into the egg yolk mixture until just combined, then add the remaining egg whites and fold until just combined and no white streaks remain.

For the punch:

  1. 1When ready to serve, place the batter in a 3-quart punch or serving bowl. Slowly pour in the Cognac and rum and stir gently to combine, being careful not to deflate the batter. Slowly pour in the milk and water and stir gently to combine. Garnish with grated cinnamon and nutmeg and serve immediately.
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