Tom & Jerry

Tom & Jerry

Go old-school with this recipe by beating the batter with a whisk or mixer—or take Audrey Saunders’ recommendations and use a food processor to speed things up.

Batter
6 eggs, separated
1 lb. sugar
1 oz. aged rum
3 Tbsp. vanilla extract
¾ tsp. ground cinnamon
¼ tsp. ground allspice
¼ tsp. ground nutmeg
1/8 tsp. ground cloves
2 dashes Angostura bitters

For each drink
6 oz. milk
1 oz. aged rum
1 oz. Cognac

Make the batter: In a bowl (or a food processor), beat the egg yolks until thin. While still beating, slowly add the sugar, rum, vanilla, spices, and bitters. Separately, beat the egg whites until stiff, and fold into the yolk mixture. Refrigerate the batter in a large container overnight.

To serve, heat the milk in a hot pot or a small saucepan until boiling. While the milk warms, pre-heat the serving cups, and use a whisk to recombine the batter. For each drink, add 2 oz. of batter, 1 oz. each of rum and cognac, then slowly top with boiling milk, whisking the drink until foamy and well-combined. Top with grated nutmeg.

Adapted by Audrey Saunders