If you aren’t familiar with Tom & Jerry’s, first off, I’m sorry. I wasn’t either until I started dating Amanda where they were and continue to be a treasured staple at her family’s Christmas Eve celebration. She probably describes them best as “a Christmas cookie in a cup.” The eggnog-like drink originated in London during the 1820’s, and peaked in popularity in Wisconsin during the early to mid-1900’s, though it is making a comeback today. I’ve tried a few versions at supper clubs and bars, but the Plourde family recipe is the best I’ve had.

The batter does ok in the fridge, but may need to be remixed a bit, and (allegedly) freezes well.

Actual Tom & Jerry cups are only 6oz, and the small size is about the only thing preventing a full on bender any time we drink them. Based on this small volume, this is roughly what we do:

Tom and Jerry Batter Mix

Ingredients (large batch):
- ½ lb salted butter
- 1 ½ lb powdered sugar
- 6 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon allspice
- 1 teaspoon cloves
- 1 teaspoon nutmeg
- ½ teaspoon anise (def pronounced anus)

Instructions:
- Separate eggs
- beat egg whites until stiff peaks
- Cream yolks with butter
- Add sugar and spices
- Fold in egg whites and mix well
- This is a good starting point, but adjust to taste.

Drink Proportions:
- 3 tablespoons batter
- 1 oz dark spiced rum (we use Kraken 94 proof)
- 1 oz brandy
- Fill remainder with boiling hot water and stir together