Tom & Jerry Batter: from Audrey Saunder on eGullet
Ingredients for the batter:
2 servings
1 egg (extra large)separated
1 teaspoon vanilla extract
1 teaspoon Jamaican rum
1 drop Angostura bitters
1/2 cup sugar
1 dash ground cinnamon
1 smidge ground cloves
1 dash ground allspice
For the drink:
[list]whole milk, about 4-6 ounces per person
Jamaican Rum, one ounce per serving
Cognac, one ounce per serving[/;ist]
Batter Recipe:
To make the batter: separate the eggs.
Beat the yolks, then add vanilla, rum, bitters, sugar and spices.
In another bowl, beat the whites until stiff. Fold the whites into the yolk mix until it has the consistency of pancake batter. You can refrigerate this–and should, if you’re not using it right away–but use it the same day.
To serve:
Heat the milk, and boil some water. Stir your batter, then pour 2 ounces of batter into a toddy mug. Add 1 ounce rum and 1 ounce cognac. Fill the mug with equal parts hot milk and boiling water or all milk.
Top with extra batter
Dust with freshly ground nutmeg.