My mom Sheila K. Spinner just asked me about my Tom and Jerry recipe--I was just gonna send to her, but I think everyone should have more sugary, fatty hot booze in their lives, so Im posting here ( Erik Archambeault William Meek Wally Andersen feel free to borrow). 6 eggs, separated 1/4 tsp salt 1/2 lb butter, room temperature (REAL butter--none of that fake crap) 1.5 lbs powdered sugar 1 tsp vanilla extract 1 tsp ground nutmeg 1 tsp ground cloves 1 tsp ground allspice Beat the egg whites with the salt until theyre foamy and you get stiff peaks. In a separate bowl, beat the egg yolks. In ANOTHER bowl (I know, right?) beat the butter and sugar until light and fluffy. Dump the yolks and vanilla into the butter mixture and mix up real good. Add the nutmeg, cloves, allspice and egg whites, then beat until blended. This makes enough to almost perfectly fit one of those 6 C Rubbermaid/Ziploc containers. Keep the whole shebang in your freezer--it lasts for months. Then, when youre ready to drink, take 1-3 heaping T of the mix, dump it into a mug, add a shot of booze (brandy is best, but you could use bourbon if someone drank all the brandy when you werent looking), top off with boiling water and drink. NOTES: * Fresh-ground spices taste better. Especially fresh-ground nutmeg. Seriously, if youre not buying whole nutmeg and grating that shit at home, you dont know what youre missing. * Most recipes recommend use about half the spice and, when it comes time for the drinks, use 1 T of the mix, but I like it better sweet and spicy. * That mixologist WBEZ had on a few weeks ago talking about Tom and Jerrys a few weeks ago was more than a little full of shit (no offense, Justin Kaufmann). Nobody who knows anything puts rum in their T&Js (for more on the subject, ask real-life Wisconsinite Rebecca Kell)
Posted on: Fri, 16 Jan 2015 20:14:47 +0000