Tom and Jerry

Name: Tom and Jerry
Ingredients: 16 oz brandy (such as Germain Robin Shareholders Reserve Alambic Brandy from California) and bourbon or dark rum; 12 eggs, yolks and whites separated; 3 tablespoon white sugar; 3 tablespoon brown sugar; 8 cloves; 10 tiny balls of allspice, finely grated; 3/4 stick cinnamon, finely grated; 1/4 nut nutmeg, finely grated; 1 inch-long husk mace, finely grated; milk

10 ingredients

13 steps

Ingredients

16 oz brandy (such as Germain Robin Shareholders Reserve Alambic Brandy from California) and bourbon or dark rum
12 eggs, yolks and whites separated
3 tablespoon white sugar
3 tablespoon brown sugar
8 cloves
10 tiny balls of allspice, finely grated
3/4 stick cinnamon, finely grated
1/4 nut nutmeg, finely grated
1 inch-long husk mace, finely grated
milk

Directions

1

In a bowl on ice, beat the egg whites until you have a fully peaked meringue.
2

In a separate bowl, beat the yolks until they have a curd-like consistency, and add the spices.
3

Fold the yolks and whites together gently, adding the white sugar and brown sugar, until you have a thick, fluffy batter.
4

Store this in a metal bowl at room temperature.
5

It should maintain a semi-thick, souffle-like consistency.
6

To serve, heat up your milk, being careful not to burn it.
7

(If you have an espresso machine, you can steam your milk a la minute.)
8

Fill a warm cappuccino cup with 1 1/2 ounces of brandy and 1 1/2 ounces of bourbon or rum.
9

Steam this using an espresso machine if you have one or pop it in the microwave for a few seconds.
10

Add 1/2 a teaspoon of sugar and three tablespoons of your batter mix.
11

Fill the cup with hot or steamed milk so the batter floats on top, cappuccino-style.
12

Shave a dusting of nutmeg on top.
13

Serve with a spoon so your guests can mix at their leisure.