Tom and Jerry Recipe: The Hot Holiday Eggnog

Ingredients

1 oz dark rum ideally Jamaicane.g. Gosling's · Myers's · Captain Morgan · Bacardi · Kraken
1 oz cognace.g. Hennessy · Rémy Martin · Martell · Courvoisier · Pierre Ferrand
2 tbsp Tom and Jerry batter see steps
3 oz whole milk or hot water, as in many old recipes
1 pinch of nutmeg freshly grated
1 pinch of ground clove
1 pinch of ground allspice

Garnish: Grated nutmeg, clove and allspice · Ice: Served up, no ice

Method

For the batter, separate 3 eggs. Beat the whites to stiff peaks with a pinch of cream of tartar.
In a second bowl, beat the yolks with about 200 g sugar, 15 ml dark rum and 1/4 tsp vanilla extract until pale, then gently fold them into the whites.
Warm a mug by filling it with boiling water, then pour the water away.
Add 2 tablespoons of batter, the rum and the cognac, then slowly pour in the hot milk while stirring until foamy.
Dust with a mix of 2 parts grated nutmeg and 1 part each clove and allspice.

Watch it made

Tom and Jerry

Taste

Warm, soft and sweet, with a frothy top, rich egg and vanilla notes and gentle heat from the rum and cognac.

History and origin

The Tom and Jerry is one of the oldest named mixed drinks in the American tradition and was a fixture of winter bar menus through the 19th century. Jerry Thomas included it in his 1862 Bar-Tender's Guide, and a well-known story credits him with inventing it, though that claim does not hold up well, since references to the drink appear earlier.

Another popular account links the name to Pierce Egan's 1821 book Life in London, whose two lead characters were called Tom and Jerry, and suggests that the drink was promoted along with a stage version of the story. What is certain is that it stayed a Christmas custom in parts of the Midwest long after it faded elsewhere, served from dedicated punch bowls and matching mugs printed with the drink's name.

Bartender tips

The batter keeps a day or two in the fridge; whisk it briefly before use if it has separated.
Heat the milk until steaming but not boiling, otherwise the egg batter can curdle.
Use hot water instead of milk for a lighter, older style that lets the spirits come through more clearly.

Variations

Eggnog: The cold cousin: spirits, egg, sugar, milk and cream shaken or mixed without whipping the whites separately.
Brandy only: Easy twist: use 60 ml cognac and leave out the rum for a smoother, fruitier mug.

Frequently asked questions

What is the difference between a Tom and Jerry and eggnog?

A Tom and Jerry is served hot and uses a batter of separately whipped egg whites and yolks, which gives it a lighter, foamy texture. Eggnog is usually served cold.

Can I make Tom and Jerry batter in advance?

Yes. Keep it covered in the fridge for up to about two days and whisk briefly before using.

Can I use water instead of milk?

Yes, many historic recipes use hot water. The drink becomes lighter and less creamy.

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