Similar to eggnog, the Tom and Jerry cocktail is a long-standing Christmas Day tradition for Michael’s family, although you can certainly enjoy them anytime during the holiday season. Egg yolks and whites are whipped until they are stiff and mixed with spices, sugar, and rum, and then the batter is poured into mugs along with more rum, whiskey, and hot water. The family recipe is a slight departure from the traditional, with the addition of allspice, cinnamon, and ground cloves. Michael’s dad is in charge of making these for everyone, and he does an excellent job.
The recipe makes about 8 servings, but if you really beat the eggs it will whip up a large batch for a party. The last time I made it the eggs were very fluffy and I had enough for a big punch bowl.
RAW EGG WARNING: You should take care to use the freshest available eggs and make sure that they are stored properly.
[Updated January 2017.]
- BASE
- 6 eggs, whites separated from the yolks
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 ounce gold rum
- 1-1/2 pounds powdered sugar
- PER GLASS
- 1/2 ounce gold rum
- 1/2 ounce bourbon or whiskey
- hot water
- ground nutmeg
- Beat the egg yolks in the large mixing bowl until smooth and opaque. Blend spices with the yolks. Beat the egg whites in the medium bowl until stiff. Blend the egg whites into the yolks. Add the sugar in two parts, mixing well each time. Blend in 1 ounce of rum.
- To serve, put 2 ounces of batter into a mug and add 1/2 oz of rum and 1/2 oz of whiskey. Top off with hot water. Stir and top with nutmeg.
hand mixer
large mixing bowl
medium mixing bowl
12 mugs
Resources
The New York Times – A Regional Oddball, Resurrected for Chilliest of Days
Joie de vivre says
January 5, 2009 at 10:03 pmI am laughing to myself as I read your recipe. I have before me a Tom and Jerry egg drop soup. The recipe I followed (not yours) told me to beat the egg yolks and whites separately but neglected to give the info “until stiff”. When you pour boiling water onto eggs that aren’t beaten until stiff they turn into egg drop soup! I’m going to be trying your recipe next time. Thanks!