Tom and Jerry Cocktail

Tom and Jerry Cocktail


  • 2 tbsp. roasted chicory granules
  • 1 cup demerara sugar
  • 12 cup cold brew or strongly-brewed coffee
  • 3 large eggs, separated
  • 14 cup granulated sugar
  • 8 oz. Cognac
  • 2 tbsp. plus 2 tsp. Herbsaint
  • 4 cups whole milk
  • Whole star anise and freshly grated nutmeg, to garnish


  1. In a small saucepan, heat the chicory granules over medium until they are fragrant, about 30 seconds. Stir in the demerara sugar and coffee and bring to a boil, stirring to dissolve the sugar. Remove the saucepan from the heat and let cool. Pour the syrup through a fine sieve into a medium bowl, and stir in the egg yolks until smooth.
  2. In a large bowl and using a clean whisk, beat the egg whites until frothy. While whisking, slowly add the granulated sugar the whites and continue beating until the form semi-firm peaks. Scrape the egg whites into the coffee syrup and fold gently until combined.
  3. Pour about 14 cup each of the coffee batter into the bottom of 8 warmed coffee mugs and then top each with 1 oz. Cognac and 1 tsp. Herbsaint.
  4. In a small saucepan, heat the milk over medium-high until barely simmering and then pour 12 cup of the hot milk into each mug.
  5. Garnish each cocktail with a whole star anise and grate nutmeg over top just before serving.

Prep Time:  30 minutes

Yields:  8 servings


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