Ingredients
- 2 fresh Egg white
- 2 fresh Egg yolk
- 6 barspoonSuperfine/caster sugar
- 15 mlOP high ester aged pot still rum
- 2 pinch Cinnamon powder
- 2 pinch Clove
- 3 pinch Freshly grated nutmeg
- 45 mlCognac (brandy)
- 15 mlAged rum (6-10yr)
- Top up with Boiling water
Method
- 1Select and pre-heat a TODDY GLASS.
- 2Prepare garnish of grated nutmeg.
- 3Pre-warm six 20cl (6.75oz) toddy glasses or Tom and Jerry mugs with hot water.
- 4Using a whisk, BEAT the yolks in a mixing bowl 'until they are thin as water.' Add sugar, Jamaican rum, spices and STIR thoroughly with whisk.
- 5In a separate bowl, use a whisk to BEAT the egg whites 'to a stiff froth.'.
- 6Use a tablespoon to FOLD the frothy egg whites into the spiced and beaten yolk mixture. This produces the gloopy base mixture known as 'Tom and Jerry batter'.
- 7To make individual drinks, to each of the warmed glasses or mugs, POUR cognac and rum, and add two table spoons of Tom and Jerry batter. STIR each glass/mug thoroughly with a barspoon while topping with boiling water.
- 8Each should end up with frothy head ready to receive the garnish of grated nutmeg.
Styles
Classic/vintageHot Drinks
