Tom and Jerry
It’s like drinking warm eggnog.
Makesabout 8 drinks
Prep15 minutes
During the years I lived in Boston, it took some time to adjust to a proper winter with lots of snow. As a Californian used to mild year-round weather, I learned to embrace hot, comforting foods like beef stew and split pea soup. I also learned a lot about winter cocktails there, including one called the Tom and Jerry (nope, not the cartoon characters!). Originally from the Midwest, it’s a deliciously rich and seasonal hot milk punch that’s the cozy cousin of homemade eggnog. This version has a trio of warm spices, with a creamy texture and boozy kick from aged rum and Cognac. It tastes like a fluffy, sweet, boozy cloud that you’d want to take a nap in.
Why You’ll Love It
- It’s like drinking warm eggnog. Rich, warm, sweet, and boozy, a Tom and Jerry is like drinking a warmed-up version of classic eggnog.
- Serve it individually or as a punch. You can make individual Tom and Jerrys, or serve it as a punch out of a traditional Tom and Jerry punch set, which has the name of the drink designed on the bowl and matching little mugs.
Key Ingredients in a Tom and Jerry Cocktail
- Eggs: Eggs are key to making the batter nice and fluffy, and giving the final cocktail a rich, creamy texture. If you’re worried about raw eggs, as they’re not cooked here, choose pasteurized eggs.
- Aged rum and Cognac: A combination of these two spirits gives the drink a nice kick.
- Spices: Winter spices — cinnamon, allspice, and cloves — perfume the batter.
- Milk: Hot milk is poured into the cocktail at the very end to warm things up, finish dissolving the sugar, and mingle with the batter and booze.
How to Make a Tom and Jerry Cocktail
- Make the batter. Beat egg whites and cream of tartar until stiff peaks form. Beat egg yolks, sugar, rum, and spices together separately until lightened and fluffy. Fold the two together.
- Mix with the liquors. Mix the batter with Cognac and aged rum so that the sugar in the batter is mostly dissolved, but be careful not to deflate the batter too much.
- Finish with hot milk. Pour in hot milk and stir until well-combined but there’s still a creamy, foamy layer on top. I’ve offered a range for the amount of milk; use less if you want a boozier kick or more if you want it creamier. Garnish with ground cinnamon or nutmeg.
Helpful Swaps
- If you don’t have Cognac, brandy can be substituted.
- For a dairy-free Tom and Jerry, use a richer non-dairy, unsweetened milk (like a barista blend) for the best texture and flavor in the cocktail.
Make-Ahead Tip
The batter can be made up to 4 hours ahead and refrigerated. Whisk before using. If you have cold batter, heat up the Cognac and rum with the milk, then pour it slowly into the batter before stirring.
More Wintery Drinks
Tom and Jerry Recipe
It’s like drinking warm eggnog.
Prep time 15 minutes
Makes about 8 drinks
Nutritional Info
Ingredients
For the batter (Makes about 4 cups):
Instructions
Make the batter:
Place 3 large egg whites and 1/8 teaspoon cream of tartar in a medium bowl, and whisk or beat with an electric hand mixer on medium speed until stiff peaks form.
Place 1 cup granulated sugar, 3 large egg yolks, 2 tablespoons aged rum, 1/2 teaspoon ground cinnamon cinnamon, 1/8 teaspoon ground allspice, and 1 pinch ground cloves in a large bowl. Whisk or beat with an electric hand mixer on medium speed until the mixture is lightened in color and it runs off the whisk easily. The mixture will be clumpy in the beginning, but will smooth out as the sugar starts to dissolve.
Add the egg white mixture to the egg yolk mixture and gently fold together with a flexible spatula until combined.
Option 1: Single serving
Fill an 8-ounce mug with hot water and let sit for a few minutes to warm up (this is a good time to heat up the milk). Pour out the water and wipe the mug dry.
Place 1/2 cup of the batter in the mug. Add 1 ounce Cognac and 1 ounce aged rum. Stir gently to combine, being careful not to deflate the batter but doing your best to dissolve any remaining sugar.
Stir in 2 to 2 1/2 ounces hot whole milk until well-combined; there should still be a creamy, foamy layer on top. Garnish with grated nutmeg or ground cinnamon.
Option 2: Punch
Fill a small (about 2-quart) punch or serving bowl with hot water and let sit for a few minutes to warm up (this is a good time to heat up the milk). Pour out the water and wipe the bowl dry.
Place all the batter into the bowl. Slowly pour in 1 cup Cognac and 1 cup aged rum. Stir gently to combine, being careful not to deflate the batter but doing your best to dissolve any remaining sugar.
Stir in 2 to 2 1/4 cups hot whole milk until well-combined; there should still be a creamy, foamy layer on top. Serve immediately, ladling into small mugs. Garnish with grated nutmeg or ground cinnamon.
Recipe Notes
Make ahead: The batter can be made and refrigerated for up to 4 hours; whisk again before using. If you have cold batter, heat up the Cognac and rum with the milk, then pour it slowly into the batter before stirring.