Beverages |
|
Tom & Jerry - 2015
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
In large mixing bowl, add salt to egg whites and beat until they form stiff peaks. In separate bowl, beat egg yolks until light. In another large mixing bowl, cream butter, gradually adding powdered sugar; mix until crumbly. Add egg yolks and vanilla and mix well. Add spices. Fold in egg whites, and then beat mixture until very well blended and is a smooth batter. Place in refrigerator until ready to serve.
When ready to serve, place 1 or 2 heaping tablespoon dollops into mug, depending on the mug size and personal taste. Pour boiling water over the batter, about 3/4 full. Stir gently to dissolve batter mixture. Drink will become frothy as it dissolves. Add 1 jigger (1.5 oz) of brandy, bourbon or rum.
Notes:
May also serve without alcohol... simply fill to the top with boiling water.
Will keep several weeks in refrigerator. May be frozen, if covered.
Use the liquor of your choice. Our preference is brandy.
May half the recipe if desired.
When I lived in Columbus, Nebraska, an annual Christmas tradition of the locals was to make Tom & Jerry's using batter from Wunderlich's catering. As Wunderlich's describes it, a Tom & Jerry is a "hot, creamy, frothy, sweet, spicy and sneaky libation that long ago became a holiday tradition in this city. To a heaping dollop of the egg mixture, add boiling water, brandy and rum, dust with a little nutmeg and you've got a Tom & Jerry."
- 12 eggs, separated
- 1/2 tsp. salt
- 1 lb. butter, at room temperature
- 3 lb. powdered sugar
- 1 tsp. vanilla
- 1 tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 tsp. ground allspice
PREPARATION
In large mixing bowl, add salt to egg whites and beat until they form stiff peaks. In separate bowl, beat egg yolks until light. In another large mixing bowl, cream butter, gradually adding powdered sugar; mix until crumbly. Add egg yolks and vanilla and mix well. Add spices. Fold in egg whites, and then beat mixture until very well blended and is a smooth batter. Place in refrigerator until ready to serve.
When ready to serve, place 1 or 2 heaping tablespoon dollops into mug, depending on the mug size and personal taste. Pour boiling water over the batter, about 3/4 full. Stir gently to dissolve batter mixture. Drink will become frothy as it dissolves. Add 1 jigger (1.5 oz) of brandy, bourbon or rum.
Notes:
May also serve without alcohol... simply fill to the top with boiling water.
Will keep several weeks in refrigerator. May be frozen, if covered.
Use the liquor of your choice. Our preference is brandy.
May half the recipe if desired.
When I lived in Columbus, Nebraska, an annual Christmas tradition of the locals was to make Tom & Jerry's using batter from Wunderlich's catering. As Wunderlich's describes it, a Tom & Jerry is a "hot, creamy, frothy, sweet, spicy and sneaky libation that long ago became a holiday tradition in this city. To a heaping dollop of the egg mixture, add boiling water, brandy and rum, dust with a little nutmeg and you've got a Tom & Jerry."
