Tom and Jerry
Midwest Christmas
Hot eggnog's boozier cousin — a frothy batter of separately beaten eggs, sugar, and vanilla, lengthened with hot milk, crowned with brandy and rum. A Midwestern Christmas fixture served from inscribed ceramic punch sets. Attributed to Pierce Egan in the 1820s; recipe published by Jerry Thomas in 1862.
Ingredients
Method
Beat the egg white to soft peaks. Separately beat the yolk with sugar and vanilla until pale. Fold together to make the batter. In a warm mug, combine 2 tablespoons of batter with the brandy and rum. Slowly top with hot milk, stirring briskly to build foam. Grate nutmeg generously on top.
Earliest documented reference: Salem Gazette (Massachusetts), 1827—predates claimed inventor Jerry Thomas (born c. 1830). Thomas published recipe in How To Mix Drinks (1862). Per Difford's Guide #1971, citing David Wondrich's Imbibe! (2015) research. New England origin, true inventor unknown. Named after Pierce Egan's 1821 book Life in London.
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