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Tom and Jerry

Tom and Jerry
Cocktails, flips, punches—they’re all great, but what if the subzero temperatures call for something warming? This classic from the early 1800s is a variant of eggnog, served piping hot. After a few, a good night’s sleep is guaranteed.
  1. 1 pound (4 sticks) butter, softened
  2. 10½ cups (3 pounds) confectioner’s sugar
  3. 1 dozen eggs, separated
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon ground nutmeg
  6. 1 teaspoon ground cloves
  7. 1 teaspoon ground allspice
  8. ½ teaspoon salt
  1. 4 ounces whole milk
  2. 1½ ounces Pierre Ferrand 1840 Original Formula Cognac
  3. 1 ounce Tom and Jerry batter
  4. Freshly grated nutmeg or whole cloves, for garnish
  1. Using a mixer, combine butter and sugar for about 10 minutes, until the mixture begins to fluff up.
  2. In a separate bowl, beat egg yolks until thick and light yellow in color. Add vanilla, nutmeg, cloves, and allspice. Add to the butter-sugar mixture.
  3. In another separate bowl, beat egg whites and salt to form stiff peaks. Slowly fold beaten egg whites into batter until well combined.
  1. Add all ingredients to a coffee mug. Use a steam wand to froth and heat mixture.
  2. Garnish with freshly grated nutmeg or whole cloves.
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