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FROM THE LITTLE MENU

Tom and Jerry

Spiced egg batter stirred into brandy, rum and hot milk under a soft, foamy head.

Single-serving version

For one serving

Ingredients

  • Egg
    0.5 pieces
  • Sugar
    2 tsp
  • Butter
    1 tsp
  • Allspice
    1 pinch
  • Cinnamon
    1 pinch
  • Clove
    1 pinch
  • Vanilla Extract
    4 drops
  • Brandy
    30 ml / 1.01 US fl oz
  • Aged Rum
    30 ml / 1.01 US fl oz
  • Milk

    Hot milk, or hot water, or half of each

    90 ml / 3.04 US fl ozto top up

US fl oz amounts are rounded; use ml for exact measures.

To garnishGrated nutmeg

Make it

  1. Make the batter: separate the egg, then beat the yolk with the butter and sugar.
  2. Whip the egg white to stiff peaks, fold it into the yolk mixture, then stir in the allspice, cinnamon, cloves and vanilla.
  3. Warm the milk over low heat, and warm the mug with hot water, then pour it out.
  4. Spoon 1 tablespoon of batter into the mug and stir constantly while adding the brandy and aged rum.
  5. Fill with hot milk, stir until foamy and grate nutmeg over the top.

Behind the drink

It appears in Jerry Thomas's 1862 bar guide, though the drink predates him.

Recipe reference

Per PUNCH: 1 tablespoon of batter and 1 oz each of brandy and aged rum per drink, topped with hot milk. The egg, sugar and butter listed are the batch split over the 25 servings PUNCH states; at 1 tablespoon a drink, the batter goes much further.

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