Tom And Jerry Drink Recipe

Tom & Jerry cocktail on a table covered with white lace.

Print Recipe

5 from 6 votes

This Tom and Jerry drink recipe is a delightful way to celebrate the holidays and revive cherished old traditions!

Prep Time15

Total Time15

Course: Drinks

Cuisine: American

Servings: Servings

Calories: 72kcal

Author: Hilda Sterner

Equipment

1 stand mixer
Mixing Bowls
small saucepan (for heating milk)
Tom & Jerry mugs & bowl (optional)

Ingredients

Batter Ingredients

12 large eggs
1 teaspoon cream of tartar
½ teaspoon salt
3½ cups caster's sugar (or granulated sugar)
½ cup unsalted butter (softened)
1 teaspoon cinnamon powder
1 whole nutmeg (grated, divided)
½ teaspoon ground cloves
½ teaspoon allspice
2 teaspoon vanilla extract

Other Ingredients

brandy
dark rum
hot milk (or hot water)

Instructions

Prepare Tom and Jerry Batter

Separate egg whites and yolks. Add egg whites, cream of tartar, and salt to a stand mixer bowl, then use a whisk attachment to whip egg whites until stiff peaks form.
In a separate large bowl, whisk egg yolks then combine with sugar, softened butter, cinnamon, ¼ of a nutmeg (grated), ground cloves, allspice, and vanilla. Whisk until completely incorporated.
Use a spatula to fold the egg whites into the egg yolk mixture until completely blended. Pour Tom & Jerry batter into your serving bowl and sprinkle with additional freshly grated nutmeg.

How To Prepare A Tom & Jerry Cocktail

Warm a Tom and Jerry mug (or another 6-ounce mug) by pouring hot water into it and waiting until it's warmed, then discarding the water. Add 2 to 3 tablespoons of batter to your mug.
Pour ½-1 ounce of rum, and ½-1 ounce of brandy over the batter, then fill the cup to the rim with scalded milk or hot water. Stir to combine, then sprinkle with more freshly grated nutmeg.

Notes

*The calories are calculated for one serving of batter without added milk or alcohol.

Start with ½ ounce each of cognac and rum, then add more if you prefer a stronger drink.
Store leftover batter in the refrigerator in an airtight container for up to 4 days.
You can also freeze the batter for up to 3 months.
Consider freezing smaller portions of the batter. This way, you can thaw only what you need without having to thaw and refreeze the entire batch a number of times.
Always label the container with the date you froze the batter. This will help you keep track of how long the mix has been stored.
If you don't have rum or brandy, try whisky!

Consuming raw and lightly cooked eggs poses a risk of foodborne illness. Pregnant women should be extra careful. Please see this FDA article for more info!

Nutrition