Classic
Tom and Jerry
Midwest Christmas
Hot eggnog's boozier cousin — a frothy batter of separately beaten eggs, sugar, and vanilla, lengthened with hot milk, crowned with brandy and rum. A Midwestern Christmas fixture served from inscribed ceramic punch sets. Attributed to Pierce Egan in the 1820s; recipe published by Jerry Thomas in 1862.
Ingredients
- 1 oz Brandy
- 1 oz Dark Rum
- 1 Egg Yolk
- 1 Egg White
- 1 tbsp Sugar
- 1/4 tsp Vanilla Extract
- 5 oz Milk
Method
Beat the egg white to soft peaks. Separately beat the yolk with sugar and vanilla until pale. Fold together to make the batter. In a warm mug, combine 2 tablespoons of batter with the brandy and rum. Slowly top with hot milk, stirring briskly to build foam. Grate nutmeg generously on top.
Sourced from Attributed to British journalist Pierce Egan (c. 1820, promoting his book 'Life in London'). Recipe published in Jerry Thomas's The Bar-Tender's Guide, 1862. Midwestern American Christmas tradition documented through ceramic punch sets 1940s-60s. Canonical per Wikipedia, Atlas Obscura.