Tom and Jerry

Tom and Jerry


  • 2 eggs, separated
  • 18 tsp. cream of tartar
  • 12 cups plus 2 tsp. dark rum
  • 23 cup superfine sugar
  • 14 tsp. ground cinnamon
  • 18 tsp. ground allspice
  • 18 tsp. ground cloves
  • 12 cups milk
  • 12 cups cognac, preferably VSOP
  • Freshly grated nutmeg


  1. In a large bowl, whisk egg whites and cream of tartar to stiff peaks.
  2. In another bowl, whisk yolks, 2 tsp. rum, sugar, cinnamon, allspice, and cloves until thick.
  3. Working in 2 batches, fold egg whites into yolk mixture.
  4. Cover bowl with plastic wrap; chill batter.
  5. To serve, heat milk in a 2-qt. saucepan over medium-low heat; keep warm.
  6. Put 1 heaping tbsp. batter into a mug; stir in 1–2 tbsp. each of cognac and rum.
  7. Fill mug with 6 tbsp. milk; stir until frothy and garnish with nutmeg.

Yields:  12 servings


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