Tom and Jerry
ClassicA frothy, spiced eggnog served hot.
Light, frothy, and comforting. Whipped egg makes it airy, hot milk makes it creamy, and brandy and rum give it warmth and depth; nutmeg ties it to the holidays. Somewhere between a cocktail and a warm custard — festive and gentle.
Ingredients
- 1 oz Brandy
- 1 oz Dark Rum
- 1 Whole Egg
- 1 tsp Sugar
- 4 oz Hot Milk
- 1 pinch Nutmeg
- Nutmeg · optional garnish
Method
- 1
Separate the egg. Beat the white to soft peaks; separately beat the yolk with the sugar and a pinch of spice, then fold the two together into a light batter.
- 2
Spoon a generous dollop of the batter into a warmed mug.
- 3
Add the brandy and dark rum and stir to loosen.
- 4
Top with hot milk, stir until frothy, and grate nutmeg over the top.
The Story
The Tom and Jerry is a hot, whipped cousin of eggnog, popularised in America by the 19th-century bartender Jerry Thomas — who claimed to have invented it, and named it for himself. It was a fixture of Christmas and New Year's from the 1850s well into the 20th century, served from special painted bowls and mugs. A little laborious, wholly worth it, and gloriously old-fashioned.
Recipe card
The whole recipe in one shareable image.
