Grandma DuChateau's Tom and Jerrys
This drink is a tradition in the upper Midwest, and Grandma would make it every December for an annual party with friends. As a kid I never go to try it, but now I understand why my parents and their friends liked it. I've slightly modified the very sketchy original recipe to add amount measurements based on a few other Tom and Jerry recipes.
Serves 6
Ingredients
-- 4 separated eggs
-- 4 oz room temp butter
-- dash salt
-- 1 lb powdered sugar
-- 1/4 tsp vanilla
-- 1/4 tsp nutmeg
-- 1/4 tsp ground cloves
-- 1/4 tsp ground allspice
-- Some Brandy, Rum
Instructions
1. Chill the egg whites. 2. Beat the egg yolks to soft peaks in a bowl. Beat the butter and confectioners' sugar until light and fluffy in another bowl. Add the egg yolk and vanilla to the butter mixture; mix. Then stir in the spices. 3. Beat the egg whites until they form stiff peaks. 4. Stir the egg yolk mixture into the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks. In a coffee mug, pour 1 shot brandy and 1 shot rum. Add boiling water to the mug to make it 3/4 full, then add a heaping tablespoon batter. Sprinkle with nutmeg and serve.
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