Tom and Jerry Cocktail

5 from 3 votes

This Tom and Jerry Cocktail recipe is an old fashioned drink perfect for Christmas! It's made with homemade batter, milk, rum, and brandy.

Prep Time15

Total Time15

Course: Drinks

Cuisine: American

Diet: Gluten Free

Keyword: tom and jerry drink, tom and jerry recipe, tom and jerry batter,

Servings:

Calories: 132kcal

Author: Christine Rooney

Equipment

Stand Mixer or Hand Mixer

Ingredients

2 eggs
1 ¾ cups powdered sugar
¼ tsp. baking soda
½ oz. rum
whole milk heated
water heated
rum white or dark
brandy can sub Cognac
nutmeg freshly grated if possible

US Customary - Metric

Instructions

For The Batter:

Beat 2 eggs (use pasteurized eggs if concerned about consuming eggs that are not fully cooked) thoroughly using the whisk attachment of a stand mixer or an electric hand mixer.
Add ½ cup powdered sugar and mix until completely combined. Scrape the sides of bowl and add another ½ cup powdered sugar and mix until combined.
Add ¼ tsp. of baking soda and ½ oz. of rum to the batter and mix until completely combined.
Add another ¾ cup of powdered sugar and beat until stiff.
Place the mixture in an airtight container in the refrigerator until needed.
Make sure to stir the batter before using if it has been sitting in the fridge, as it may separate a bit.

If Cooking The Egg Base First:

If you are concerned about raw egg safety, use pasteurized eggs and/or cook the batter first.
Beat 2 eggs thoroughly using the whisk attachment of a stand mixer or an electric hand mixer.
Add ½ cup powdered sugar and mix until completely combined. Scrape the sides of bowl and add another ½ cup powdered sugar and mix until combined.
Add another ¾ cup of powdered sugar and beat until stiff.
Pour the batter into a sauce pan and heat to medium-low. Using a whisk, stir the mixture constantly to prevent it from burning.
Cook the mixture on medium-low for 5 minutes or so, stirring constantly. Continue to cook until the mixture reaches 160 Fahrenheit (this can be checked using a food thermometer). Cook just until it reaches 160 degrees and make sure not to overcook the mixture, or it will burn and the eggs will scramble. The mixture should be thick and creamy, kind of like a custard.
Remove it from the stove top and allow to cool completely.
Add ¼ tsp. of baking soda and ½ oz. of rum to the batter and mix until completely combined.
Allow the mixture to cool completely before adding to drinks or transferring to the fridge for storage.
The mixture may be stored in an airtight container in the refrigerator for 2-3 days.
Follow the recipe as directed above from this point.

For The Drink:

Fill a mug or coffee cup with hot water and allow to sit for a few minutes.
Heat 1 cup or so of whole milk. The milk may be heated in the microwave or on the stove top.
Once the mug is heated, discard the hot water and add 1 Tbsp. of the batter to the mug (feel free to add more batter if you prefer a sweeter drink).
Add 3 Tbsp. of the heated milk to the batter and stir until the batter dissolves.
Add 1 oz. of rum and stir until combined.
Fill the mug with the heated milk, leaving a bit of room at the top.
Top drink off with ½ oz. of brandy.
To Serve: Grate or sprinkle nutmeg on the top of the drink.

Notes

This recipe should make enough batter 15-20 drinks. Use more or less batter depending on your desired sweetness level.

This recipe as written contains raw eggs. If you are concerned about food safety, make sure to use pasteurized eggs or cook the egg base first (see instructions above).

Make sure to always refrigerate the batter in an airtight container and do not keep any longer than a few days.

Nutrition