“It may seem like a bit of a nuisance to make such a labor-intensive drink,” says John Gertsen of this classic 19th-century eggnog. “But at the end of a long shift there’s nothing better than a nice, hot Tom & Jerry.”
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8 ounces Tom & Jerry Batter (see Note)
4 ounces Cognac
4 ounces aged rum
8 ounces hot whole milk
Freshly grated nutmeg, for garnish
How to Make It
Pour the Tom & Jerry Batter into a large heatproof measuring cup. Gently fold in the http://www.foodandwine.com/articles/spirits-lexicon#cognac" title="Cocktail Guide:Cognac">Cognac and rum, then gently stir in the hot milk. Pour the drink into 4 small warmed mugs or heatproof glasses. Garnish with nutmeg.
Tom & Jerry Batter In a medium bowl, beat 3 large egg whites with 1/8 teaspoon cream of tartar until soft peaks form. In another bowl, beat 3 egg yolks with 1/2 ounce aged rum. Gradually beat in 1 cup superfine sugar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground mace, 1/8 teaspoon ground allspice and a small pinch of ground cloves. Gently fold in the beaten egg whites. The batter can be refrigerated overnight. Makes about 20 ounces.
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