Tom & Jerry
Hot · Served hot in a Mug
Invented by British journalist Pierce Egan in the 1820s, named after characters in his book 'Life in London.' A holiday staple in the American Midwest.
Ingredients
Method
- 1.Beat egg white until stiff peaks form.
- 2.In a separate bowl, beat egg yolk with sugar, allspice, cinnamon, and cloves until creamy.
- 3.Fold the egg white into the yolk mixture to create the batter.
- 4.Add 2 tablespoons of batter to a preheated mug.
- 5.Pour in rum and brandy.
- 6.Top with hot milk (not boiling), stirring constantly to create a frothy, creamy drink.
- 7.Grate fresh nutmeg on top.
Notes
- The batter can be made in bulk — it's essentially a spiced meringue folded into sweetened egg yolk.
- Batch batter: 12 eggs, 1.5 cups sugar, spices to taste. Keeps 2-3 days refrigerated.
- The hot milk is essential — water won't create the same rich, foamy texture.
Batch scaling
Common batch sizes for the Tom & Jerry. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Egg | 1 each | 2 each | 4 each | 8 each | 16 each |
| Sugar | 1 tbsp | 2 tbsp | 4 tbsp | 8 tbsp | 16 tbsp |
| Allspice | 1 pinch | 2 pinch | 4 pinch | 8 pinch | 16 pinch |
| Cinnamon | 1 pinch | 2 pinch | 4 pinch | 8 pinch | 16 pinch |
| Cloves | 1 pinch | 2 pinch | 4 pinch | 8 pinch | 16 pinch |
| Dark Rum | 1 oz | 2 oz | 4 oz | 8 oz | 16 oz |
| Brandy | 1 oz | 2 oz | 4 oz | 8 oz | 16 oz |
| Hot Milk | 4 oz | 8 oz | 16 oz | 32 oz | 64 oz |
Scale to any batch size — instantly
Open the calculator to scale the Tom & Jerry by servings, bottle fill, or container volume. Unit conversion built in.
Open BarCheatMore Hot
Hot Buttered Rum
Dark Rum, Butter (unsalted, Brown Sugar
Mulled Wine
Red Wine (dry, Brandy, Orange (sliced)
Café Royale
Cognac, Hot Coffee, Demerara Sugar
Hot Apple Cider Cocktail
Bourbon, Apple Cider, Honey
Mexican Hot Chocolate
Mezcal (Espadin), Whole Milk, Dark Chocolate (chopped)
Glögg
Red Wine (dry), Aquavit or Vodka, Port Wine