Tom and Jerry Batter

For all the grumbling about the holidays - the shopping, the schlepping, the schmoozing - there are moments that make it all worthwhile. The glimmer in a child’s eye as they hang a favorite homemade ornament on the tree. The pristine glow of a picture-perfect fat-flake snowfall. My big gruff father-in-law in the kitchen, wearing a red flowered apron, beating a bowl of egg whites. Yes, these are the things the holidays are made of.


Eggnog may be America’s holiday beverage of choice, but around here, Tom and Jerry runs a close second. For those who aren’t acquainted with Tom and Jerry outside of the cat-and-mouse cartoon, it is a warm beverage composed of hot water, a shot of rum, a shot of brandy, and a generous topping of sweet foamy egg batter with a sprinkle of nutmeg. Think of it as frothy, boozy eggnog without the milk – or better yet, think of it as Festivus in a mug. And if you drink it while wearing an ugly Christmas sweater, it magically tastes even better. Trust me.


You can purchase Tom and Jerry batter in the local liquor stores this time of year, but like most things in life, the store-bought doesn’t compare to the homemade stuff. While the store-bought batter is almost always soupy, the homemade batter has major fluff and froth, like the cappuccino of your dreams. It’s only Christmas once a year, so get out the mixer and make a batch at your next holiday get-toegether. It’s beverage that is meant to be shared, and around here, the taste of a good Tom and Jerry sparks the memories of holidays past, and the stories and laughs start rolling.


Tom and Jerry batter is best when served immediately, although you could keep it covered in the fridge for a couple hours if necessary – just whip it up again before serving. If brandy is too strong for your taste, try a shot of crème de cacao instead. And yes, this is composed of raw eggs, and no, I have no idea if there is a version that eliminates all salmonella risk – but if you are so straight edge about raw egg consumption that you can go through life without eating pinches of cookie dough and enjoying a Tom and Jerry once a year, then God bless you.

The original family recipe card:


And the recipe below translated for today’s kitchen. Enjoy!

Tom and Jerry Batter
5 fresh eggs, separated
3/4 cup powdered sugar, divided
Rum
Brandy
Hot Water
Nutmeg

Pour egg whites into mixer bowl and beat at high speed with whisk attachment until stiff peaks form, about four minutes. Lower mixer speed to lowest setting and slowly add ½ cup powdered sugar, combining until just mixed. Pour egg white mixture into separate large bowl and set aside.

In mixing bowl, add egg yolks and beat at high speed with whisk attachment until creamy and pale yellow about four minutes. Lower mixer speed to lowest setting and slowly add ¼ cup powdered sugar, combining just until mixed. Pour egg yolk mixture into large bowl with egg white mixture. Fold gently until yolk mixture and egg mixture are just combined.

Fill 8 oz. mug 2/3 full with hot water. Add a shot of brandy and a shot of rum. Fill mug to brim with egg batter, sprinkle nutmeg on top, insert wooden stir stick into mug, and serve immediately.