TOM AND JERRY BATTER
Steps:
- Instructions Separate the eggs. Beat the whites until they form a stiff froth, and the yolks -- to which you have added the sugar -- "until they are as thin as water," as the professor advises, gradually adding 4 ounces brandy (spiceaholics will also add a pinch each of ground allspice, cinnamon, and cloves). Fold the whites into the yolks. When ready to serve, give it another stir and then put 1 tablespoon of this batter in a small mug or tumbler. Now add 1 ounce brandy (although some die-hard Dixiecrats prefer bourbon) and 1 ounce Jamaican rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. This one may require practice and a certain amount of fiddling, but it's well worth the effort. Note: Some people find the milk too rich and filling, so they use half hot milk, half boiling water. Print Print Print Share Print Print Print Print
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