First published on nytimes.com
If you’re like me, you love the eggy, spicy flavor of chilled eggnog, which I write about in this month’s Drink column, but sometimes nothing but a warm drink will do on a cold winter’s night. That’s what makes the Tom & Jerry an excellent alternative (though some might bristle at the notion that it’s an alternative to anything — it stands on its own merits just fine).
This recipe is adapted from one in John F. Mariani’s Dictionary of American Food and Drink.
Lynne Sladky/Associated PressNutmeg, an ingredient in the Tom & Jerry.
Tom & Jerry
Makes 12-15 drinks
6 eggs, separated
1/4 cup sugar
Beat sugar into yolks until the mixture is pale yellow, then pour in 2 oz. bourbon. Add a pinch of allspice, a pinch of cinnamon and a pinch of clove. Beat egg whites until stiff and fold into yolk/sugar/bourbon mixture. Spoon a good dollop of the batter into each mug, fill nearly to top with hot milk. Stir, grate a little nutmeg on top and add a splash of brandy.
And if you’re in New York, pay a visit to a terrific bar called — you guessed it — Tom & Jerry at 288 Elizabeth Street, and behold its beautiful collection of vintage Tom & Jerry bowls. More…