- 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 this recipe
Pour the Tom & Jerry Batter into a large heatproof measuring cup. Gently fold in the <a href="http://www.foodandwine.com/articles/spirits-lexicon#cognac" title="Cocktail Guide:Cognac">Cognac</a> 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.