Tom, Jerry, and Eggnog

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                             Tom, Jerry, and Eggnog

Growing up, I always looked forward to the time of year when eggnog was in season.  It was such a treat, and because it wasn’t available the rest of the year it felt extra special and is now quite memorable.  Now as an adult, I don’t LOVE the store-bought stuff, so I am much more inclined to make my own.  This allows me to control the sugar, and it can be a fun project with loved ones.   And OF COURSE, I will add rum to it!  What kind of rum, you ask? Well that my friends is up to you.   I like an aged rum but I am honestly not partial to one specific brand in my eggnog, I do like to switch it up.  Use the one you love.  Eggnog is typically served cold, with or without ice.  

Another classic and traditional holiday cocktail is The Tom and Jerry.  Created in the early 1800s, it is a twist on the traditional eggnog, served with brandy and rum, and served hot. Some say it was created by British journalist Pierce Egan, but there are also numerous accounts that Professor Jerry Thomas invented it, and named it after himself and his two pet mice, Tom and Jerry.  Regardless, it is a classic Christmas milk punch and you can even find the “batter” in the frozen aisles of grocery stores during the months of November and December.  It takes a bit of time to make, but once you have the mix you can freeze it and the shelf life is indefinite. This can be served in a coffee mug or a large vessel like a punch bowl. 

I have included below my two personal recipes for eggnog and Tom and Jerry.  I wanted to make sure all of you reading this got it before the Holidays so you can add it to the recipes you will be serving.  Enjoy!!

                                                  HOMEMADE EGGNOG

  • 4 C. 2% Milk
  • 1 C. White Sugar
  • 12 Egg Yolks
  • ½ C. Brown Sugar
  • 5 Whole Cloves
  • 1 tsp. Vanilla Extract
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • 4 C. Light Cream

Combine milk, vanilla, cloves, and cinnamon in a saucepan on low heat and slowly bring the milk to a boil.  In a separate bowl combine eggs and sugar and whisk until fluffy.  Slowly add the hot milk mixture to the eggs.  Stir well and add back into the saucepan.  

Cook over medium heat for 3-4 minutes until thick but do not allow it to boil.  Remove from heat and strain out the cloves.  Let it cool for about one hour at room temperature.  

Add the cream and nutmeg, and if you wish, you may at this point add 3 cups of rum---- if you want this to be alcoholic eggnog.  I personally prefer to add my rum to each individual glass, but that is up to you. I like a rich aged rum, but with so many on the market, I encourage you to choose your favorite. 

                                                   TOM AND JERRY

  • ½ C. (or 1 stick) Butter, softened
  • 1 C. Sugar1 tsp. Ground Cinnamon
  • 1 tsp. Ground Nutmeg
  • 1 tsp. Ground Clove
  • 1 tsp. Vanilla Extract 

Separate the egg whites from the egg yolks and put them in their own bowls.  Using a hand mixer, beat the egg whites until they form soft peaks, like meringue.  

Add the softened butter and the sugar to the egg yolks and beat with a hand mixer until fully mixed and liquid.  Gently fold the egg yolk mixture into the egg whites.  Now stir in the spices and vanilla.  

Cover and store in the refrigerator until you are ready to serve.   *You can also freeze this so you always have some ready to go, you will just need to thaw before serving*

To serve: 

In a coffee mug add one tablespoon of Tom and Jerry batter.  Add 4 ounces of hot milk and 1.5 ounces of your favorite aged rum.   Mix well, stirring to allow the batter to melt into the milk.  Grate fresh nutmeg on top. 

*This is wonderful as a non-alcoholic drink as well, just omit the rum*