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Tom and Jerry

Read Reviews (6)

"Almost like eggnog, but warm and creamy. We have an annual Christmas Tom & Jerry Party and this is the recipe we've perfected." — Verushka

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All about Eggs

Original recipe makes 24 servings Change Servings

12 eggs
1 1/4 cups confectioners' sugar
20 fluid ounces brandy

24 cups milk
1 pinch ground nutmeg

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Directions

Separate the eggs. In a large bowl beat the egg whites until frothy. Whisk in 3/4 cup of the confectioners' sugar and beat until stiff peaks are formed.
Beat the egg yolks with the remaining 1/2 cup of confectioners' sugar and about 4 to 5 tablespoons of the brandy until light and lemon colored. Fold the egg whites into the egg yolks and refrigerate.
In a large stock pot heat the milk until hot but do not boil. Reduce heat and keep milk hot.
To each mug add 2 tablespoons brandy (or more to taste) and 1 large heaping tablespoon of egg mixture. Stir and fill mug with hot milk. Place another tablespoon of egg mixture on top and sprinkle with nutmeg.

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This recipe was a God send as they are a favorite of my husband, but unheard of in this part of the country. I cut the recipe in half for a small dinner party. My guests enjoyed them with Kaluha, Bailey's, and/or brandy. This is not a "make ahead" recipe as the egg whites will disolve over time and the fluff makes the drink.

—ROMP

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Jan 01, 2005

Absolutely great recipe for Tom and Jerry's. As mentioned, do not make ahead, but this is simply wonderful for holiday parties. Very yummy, and you can adjust the alcohol to taste. It even tastes good with no alcohol for any children or under 21 guests at your gathering.

—SWEETNEST

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11 Ratings

May 27, 2004

I served this with baileys irish cream in the bottom of the cup............ecstacy!!

—NATCUPCAKE

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Dec 16, 2008

Tom and Jerrys are so yummie! I have also made them a different way.whip some whipping cream and fold into the beaten egg whites and instead of hot milk....use hot water. Very good too.

—NitaT

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Aug 12, 2011

This was a nice after dinner treat. I cut the recipe to two servings and used an electric mixer to make the egg whites frothy. It wasn't as creamy as I would have liked (personal preference), so next time I will use cream in place of milk. Perhaps, Bailey's, as others suggested, would also make it creamier. Thank you Verushka for sharing your recipe!

—SHORECOOK

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Oct 23, 2004

I have tried it and it reminds me of ones my grandpa made when I was little.

—UNKIEG

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