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 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
- 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
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.