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Tom and Jerry


Tom and Jerry

Jared Sadoian
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.

Ingredients
  

BATTER

  • 1 pound 4 sticks butter, softened
  • 10 ½ cups 3 pounds confectioner’s sugar
  • 1 dozen eggs separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • ½ teaspoon salt

DRINK

  • 4 ounces whole milk
  • 1 ½ ounces Pierre Ferrand 1840 Original Formula Cognac
  • 1 ounce Tom and Jerry batter
  • Freshly grated nutmeg or whole cloves for garnish

Instructions
 

BATTER

  • Using a mixer, combine butter and sugar for about 10 minutes, until the mixture begins to fluff up.
  • 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.
  • In another separate bowl, beat egg whites and salt to form stiff peaks. Slowly fold beaten egg whites into batter until well combined.

DRINK

  • Add all ingredients to a coffee mug. Use a steam wand to froth and heat mixture.
  • Garnish with freshly grated nutmeg or whole cloves.
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