Cocktails
FoodandWine

Why is it that, in this season of egg- and sugar-based confections, we’ve made it a tradition to pour batch after batch of what’s essentially the liquid form of the same?

I’m talking about eggnog (not the stuff that comes in cartons; that’s artificially-flavored milk) and it’s warmer cousin, the Tom and Jerry. My only answer is, who cares? For a few days each year, I’ll happily eat AND drink my eggs. If you’ve never made eggnog  before, make this recipe your first (you can skip the infusion step if you wish). On Christmas Eve you’ll find me whisking egg whites for Tom and Jerrys. Here’s my recipe (raw egg phobics look away):

Tom and Jerry
Makes 1 drink
1 egg, separated
1 ounce dark rum
1 ounce Brandy
1 teaspoon sugar
6 ounces hot milk or water
Freshly grated nutmegIn a medium bowl, whisk the egg yolk with the rum and brandy until frothy. In another medium bowl, beat the egg white and sugar until stiff peaks form. Fold the egg whites into the egg yolks mixture. Pour the batter into a mug and top with the milk or water. Sprinkle with nutmeg and serve.

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