Tom and Jerry Recipe (2024)

Recipe from Audrey Saunders

Adapted by Robert Simonson

Tom and Jerry Recipe (1)

Rating
5(147)
Notes
Read community notes

This drink has nothing to do with the cartoon cat and mouse, or Jerry Thomas, the celebrated New York barman of the 1800s, who often boasted of inventing it. It is a rich holiday elixir, a relative of eggnog that flourished in America in the 19th and early 20th centuries, and is frequently (though not definitively) credited to Pierce Egan, the English chronicler of sports and popular culture. Robert Simonson brought this version of the drink, which is especially popular in Wisconsin and is bordering states, to The Times in 2012. It is adapted from Audrey Saunders, the owner of the Manhattan co*cktail bar Pegu Club. She decreased the sugar and added Angostura bitters and vanilla. “It makes a huge difference,” she said. It’s best on snowy days, when it can warm and comfort from within. —Robert Simonson

Featured in: A Regional Oddball, Resurrected for Chilliest of Days

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Ingredients

Yield:1 drink, with batter for about 10 drinks

    For the Batter

    • 6eggs (yolks and whites separated)
    • 1pound sugar
    • 1ounce añejo rum
    • 3tablespoons vanilla extract
    • ¾teaspoon ground cinnamon
    • ¼teaspoon ground allspice
    • ¼teaspoon ground nutmeg
    • ¼teaspoon ground cloves
    • 2dashes Angostura bitters

    For Each Drink

    • 6ounces milk
    • 1ounce añejo rum
    • 1ounce V.S. Cognac

Ingredient Substitution Guide

Nutritional analysis per serving (1 servings)

2441 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 472 grams carbohydrates; 1 gram dietary fiber; 467 grams sugars; 18 grams protein; 123 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Tom and Jerry Recipe (2)

Preparation

  1. Step

    1

    Make the batter: In a bowl, beat egg yolks until they are as thin as water. While beating, gradually add sugar, rum, vanilla, spices and bitters. In a separate bowl, beat egg whites until stiff. Fold into yolk mixture. If not using immediately, refrigerate batter.

  2. Step

    2

    Make the drink: In a small saucepan, bring milk to boil. Meanwhile, warm a roughly 10-ounce Irish coffee mug in the oven. Pour in 2 ounces batter. Add 1 ounce rum and 1 ounce Cognac. Fill with boiling milk, stirring briskly with a small whisk while adding, so batter and milk are well mixed. Dust with nutmeg.

Tip

  • Because batter contains raw eggs, it should be refrigerated when not being used, at no higher than 41 degrees. Batter should be used only on the day it is made, then discarded.

Ratings

5

out of 5

147

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Private Notes

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Cooking Notes

Bill F

This was delicious. The only addition (based on other Tom & Jerry recipes I've used) was adding 1/4 tsp of ground mace to the spices.

Bill F

Increasing the rum/cognac to 1 1/2 ounces (or slightly more?) per serving makes it even better.

Nick

I doubled the recipe but got scared about putting 6 tablespoons of vanilla into the mix. Are we sure that 3 (in the original recipe) is correct? I ended up only putting 2 tablespoons into the doubled recipe and the vanilla seemed strong enough. Several other online T&J recipes don't call for vanilla at all. I would urge caution with the vanilla! Otherwise, followed recipe to a T. Very tasty.

BethG

I used 3 teaspoons of vanilla and that worked perfectly!

Mike

Had anyone introduced coffee into the recipe. For example half milk half coffee instead or all milk.

Erin

This is fantastic. A famous Milwaukee bar, Bryant’s, has a T&J station in December. They blend room temp butter with their sugar to make a batter. I just melted a tablespoon of butter with the milk in a coffee mug in the microwave to cut down on work/dishes.

In my experience it is rich enough just using hot water instead of milk! Just an option if you feel like using fewer ingredients!

Ruth

This drink brings back very happy memories of ice skating on Bersch Lake in Glendale, WI, drinking Tom and Jerry’s, hot buttered rum and glog. Thanks for posting.

Nick

I doubled the recipe but got scared about putting 6 tablespoons of vanilla into the mix. Are we sure that 3 (in the original recipe) is correct? I ended up only putting 2 tablespoons into the doubled recipe and the vanilla seemed strong enough. Several other online T&J recipes don't call for vanilla at all. I would urge caution with the vanilla! Otherwise, followed recipe to a T. Very tasty.

Bill F

This was delicious. The only addition (based on other Tom & Jerry recipes I've used) was adding 1/4 tsp of ground mace to the spices.

Bill F

Increasing the rum/cognac to 1 1/2 ounces (or slightly more?) per serving makes it even better.

Private notes are only visible to you.

Tom and Jerry Recipe (2024)

FAQs

What is the difference between eggnog and Tom and Jerry? ›

While this drink is often compared to eggnog, it is a completely different drink. The main difference is that a Tom & Jerry is served warm, and the drink is built in the serving mug.

What is the ratio for Tom and Jerry? ›

Warm your mug by rinsing it with very hot water. To each cup add 1 heaping tablespoon of Tom And Jerry batter, 1 oz of rum and 4 oz of hot milk (hot water can be substituted). Stir until foamy.

How do they make Tom and Jerry? ›

The older Tom and Jerry is a 'Traditional style animation', which is created by paper flipping animation. They created this by drawing sketch drawings and using paint for color. The new Tom and Jerry is computer; 3D Engine made, and is still near to a 'Traditional Style'.

What is the difference between Tom and Jerry and hot buttered rum? ›

While both are hot, alcoholic beverages, their ingredients differ. Tom and Jerrys are also often made with rum, though they can also be made with whiskey or vodka. Both are also spiced. However, a batter instead of butter (see what we did there?) is used to make a Tom and Jerry rich and creamy.

What is the old name for eggnog? ›

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

Why is the drink called Tom and Jerry? ›

Egan wrote a book, and subsequent play, called Life in London, in which the main characters are named Tom and Jerry. It is believed that he introduced the co*cktail as a way to promote his book and play.

What do you call eggnog with alcohol? ›

Rumchata Eggnog is an alcoholic beverage made with eggnog and RumChata® served in a glass with a cinnamon-sugar rim. It's the perfect co*cktail to serve at your Christmas and New Year's Eve parties!

What is a Tom and Jerry co*cktail in Buffalo, NY? ›

Winter, and particularly the holiday season, deserves a warm, inviting and festive drink to accompany it. Enter the Tom & Jerry. A traditional Christmastime co*cktail, Tom & Jerry is a hot take on eggnog with brandy and rum, usually served in a mug or a bowl.

How long does Tom and Jerry batter last in the refrigerator? ›

Store the Tom and Jerry batter in an airtight container in the refrigerator for about a week. If you go ahead and mix in alcohol (such as rum or brandy), it will keep for a bit longer.

Why is Tom and Jerry rated R? ›

Language includes some insults and a couple of utterances of "my God," characters (both human and animal) are shown sampling drinks, and there's mild romance: Tom falls for a female cat, characters flirt, and a couple shares a wedding-day hug and kiss.

How were Old Tom and Jerry made? ›

Tom & Jerry was created in the year 1940 by William Hanna and Joseph Barbera. And for your amazement,Tom and Jerry was not created by any computer,they were created by sketches on papers. There are different types of animation used in all over the world.

What cut of meat is Tom and Jerry? ›

This steak is a cross section of a steer's leg and is often sold as a “Bone in Arm Roast”. Because the steak is a cross sectional leg cut it results in several noteworthy features. . . . . .

Why did they stop making Tom and Jerry? ›

The studio found that re-releases of older cartoons were earning as much as new ones, resulting in the executive decision to cease production on Tom and Jerry and later the animation studio on May 15, 1957. The final cartoon produced by Hanna and Barbera, Tot Watchers, was released on August 1, 1958.

Which meat is shown in Tom and Jerry? ›

The steak that is often shown in Tom and Jerry does indeed exist in real life . It is a popular cut of beef known as a ribeye steak , which is taken from the rib section of the cow . This type of steak is known for its tenderness and rich , beefy flavor .

What cheese is Tom and Jerry in real? ›

In Tom and Jerry they used Yellow Cheese, its a Emmental is a yellow, medium-hard Swiss cheese, It has a savory but mild taste. In Tom and Jerry they used Yellow Cheese, its a Emmental is a yellow, medium-hard Swiss cheese, It has a savory but mild taste.

What brand is Tom and Jerry mix? ›

During the past 73 years more than 20 million quarts of Flaherty's Tom & Jerry Batter have been manufactured and sold. Billy Flaherty's idea has come a long way from selling his homemade recipe from the back of a beat-up old station wagon.

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