Ingredients
- 12 egg(s)
- 1 cup sugar
- 1 bottle brandy -- brandy
- Pinch of ground allspice
- Pinch of ground cinnamon
- Pinch of ground cloves
- 1 bottle rum -- dark rum
- milk
- nutmeg
Instructions:
Separate the eggs. Beat the whites until they form a stiff froth, and also the yolks -- to that you've added the sugar -- "until they're as thin as water," because the professor advises, progressively adding 4 ounces brandy (spiceaholics may also give a pinch all of ground allspice, cinnamon, and cloves). Fold the whites in to the yolks. When prepared to serve, provide another stir after which put 1 tablespoon of the batter in a tiny mug or tumbler. Now add 1 ounce brandy (even though some die-hard Dixiecrats prefer bourbon) and 1 ounce Jamaican rum, stirring constantly to prevent curdling. Fill to the peak with hot milk and stir before you get foam. Sprinkle just a little grated nutmeg on the top. That one may need practice and some fiddling, but it is worth the effort. Note: Many people discover the milk too wealthy and filling, so that they use half hot milk, half boiling water.
The Wondrich Take:
Invented in early 1850s by "Professor" Jerry Thomas -- the Bolvar of yankee consuming -- in the Planters' House hotel, St. Louis, the Tom and Jerry would be a holiday favorite for any century. The '60s, using their thirst for novelty and mania for convenience, wiped out them back, but it is possible to the mugs -- little white-colored ceramic things with "Tom Jerry" printed in gold -- at the spine-country thrift shops (or on eBay, obviously).
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