In the words of Amanda Hesser, this drink is not for delicate flowers. It’s a bit like eggnog, but my god, it’s so much better. It’s foamy and fluffy, hot and sweet and plenty alcoholic. If you’re one of those types who craves a hot toddy from time to time but laments the fact that they can be so watered down and boring, well then: I have just the drink for you.
Friends, meet Tom and Jerry.
This drink requires some effort to put together, but isn’t that what the weekend is for? Futzing around in the kitchen to make something awesome? Methinks yes.
The Tom and Jerry is made by whipping egg whites and egg yolks separately, mixing them back together, adding plenty of rum and brandy, and pouring hot milk overtop. If you’re making drinks for a crowd, just pull out your electric mixer and have it do the hard work for you. You can certainly make this for one – as I did when I photographed it – but it’s tough to whip just one egg white with an appliance. I whipped both white and yolk by hand, because I am awesome. In unrelated news, my arm would like to take a nap.
Still: worth the effort. And I say, why wait for New Years to serve something like this? It’s March. It’s the weekend. I think that’s reason enough.
The Tom and Jerry
adapted from Amanda Hesser’s The New York Times Essential Cookbook
Makes 1 serving
1 large egg, separated
1 teaspoon sugar (more to taste)
2 oz. rum (Amanda recommends white; I only had dark)
1 oz. brandy
3/4 cup hot milk (preferably whole milk, preferably foamed)
Freshly grated nutmeg
In a clean bowl, beat the egg white to stiff peaks. In a separate, medium bowl, beat the yolk until it is thick and pale yellow.
Pour the white into the bowl with the yolk in two stages, stirring gently to combine them without deflating the mixture. Then pour the mixture into a Collins glass or other tall glass. Add sugar, rum, and brandy and stir gently to combine. Then gradually pour the hot milk into one side of the glass, stirring gently as you pour. If
you foamed the milk, spoon the foam overtop. Finish with fresh nutmeg. Serve immediately.
Comments on this entry are closed.