Ingredients
Method
Preparation
- In a large bowl, beat the eggs with an electric mixer on medium-high speed for about 1 minute, until pale and frothy.
- Add 1/2 cup powdered sugar and mix well, scraping down the bowl as needed. Then add another 1/2 cup and mix until fully combined.
- Add the baking soda and 1/2 oz rum; mix completely.
- Add the remaining 3/4 cup powdered sugar and beat until the batter becomes stiff and glossy.
- For food safety, transfer the batter to a heatproof bowl set over barely simmering water and stir constantly until it reaches 160°F.
- Let the batter cool completely before storing.
Assembly
- When ready to serve, fill each mug with hot water to warm it for about a minute, then pour the water out.
- Heat about 1 cup of whole milk until steaming, but do not boil.
- In the warm mug, stir 1 tbsp of the batter into 3 tbsp of hot milk until dissolved.
- Stir in 1 oz rum and fill the mug with the remaining hot milk.
- Float 1/2 oz brandy on top and finish with freshly grated nutmeg. Serve immediately.
Notes
Store the Tom and Jerry batter in an airtight container in the refrigerator for 2 to 3 days. It’s best not to store the finished drink as it is best mixed fresh.
