Tom and Jerry recipe

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24 eggs
1/2 jigger rum
2 lb powdered sugar
1/2 jigger brandy
2 tsp cinnamon
1/2 cupboiling water
1/2 tsp nutmeg
1/2 oz vanilla

To make the batter: beat egg whites stiff with electric beator. Add sugar gradually. Add cinnamon, nutmeg and vanilla. Add in half of the eggs yolks, and blend until smooth.

In a large mug fill with 1/2 batter, 2 shots of [60% rum and 40% brandy]. Balance with boiling hot water. Stir well and sprinkle with nutmeg.




More comments
Delicious!

posted by Joey Warburton @ 05:41PM, 11/22/06

This ridiculously delicious cocktail has all you need for holiday taste. It'll make your little taste buds dance!!!
A Western New York Favorite

posted by Brian Ekback @ 10:55PM, 6/14/07

You can find the batter premixed in any bakery in Buffalo, NY (or MI I'm sure) in November or December. If you're unfortunate enough to live outside of those areas (I now live in Denver) this recipe is a great substitute. My grandparents are old Swedes and they didn't know the difference!
Tom and Jerry

posted by sproff @ 09:33AM, 12/09/07

24 eggs???
That's a lot of eggs

posted by David @ 11:44AM, 12/23/07

24 per serving. LOL
Recipe looks great!

posted by Bev Earley @ 03:39PM, 12/24/07

I live in Sioux Falls, SD, and you can find the batter premixed here in November or December also. We make Tom and Jerry's at Christmas in celebration of our Irish father who always made them for us in years past. It always brings warm memories to our hearts.
Wrong amount

posted by Wendy R. Schrank @ 01:16PM, 12/28/07

Do believe there is a misprint as far as the eggs go!!!!

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