This holiday drink, a variation on eggnog made with brandy, was first invented by a British sportswriter and journalist named Pierce Egan in the 1820s; it's named after two characters in his best-known satirical work. If you make the recipe in quantity, use a punch bowl and cups. Punch sets from the 1960s with "Tom & Jerry" written on them sometimes turn up at antiques shops and flea markets.
Note: Use only fresh eggs from a reliable source in this recipe. If contamination is a concern, look for pasteurized eggs at your grocery store.
Yield: 4 servings
Preparation Time: 35 minutes
Start to Finish Time: 35 minutes
- 2 eggs, separated
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground allspice
- 2 tablespoons (1 ounce) light rum
- 2 tablespoons (1 ounce) brandy
- 1/8 teaspoon cream of tartar
- 1-1/3 cups hot milk
- Whole nutmeg
Beat egg yolks, sugar, and allspice at high speed with an electric mixer until thick and lemon-colored. Blend in rum and brandy.
In separate mixing bowl, beat egg whites and cream of tartar until they form firm (but not dry) peaks. Fold in yolk mixture. Spoon 1/2 cup of the mixture into four warmed 8-ounce mugs. Fill each with 1/3 cup hot milk. Grate a bit of nutmeg on top and serve immediately.
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