The Tom and Jerry drink is the vintage Christmas cocktail your grandparents probably served out of a special punch bowl with matching mugs. It is like warm, airy eggnog: a whipped spiced egg batter is spooned into a mug, splashed with rum and brandy, and topped with hot milk until it puffs up into a fluffy cloud.
It sounds fancy, but the batter comes together in about 20 minutes with a hand mixer, and it keeps in the fridge for days. Once it is ready, each drink takes less than a minute to make, which is perfect for a holiday party or a snowy night in.
Serve it with a plate of pfeffernusse cookies or a slice of stollen. For a cold creamy option, try my bourbon milk punch.
JUMP TO
- Why You’ll Love This Tom and Jerry Drink
- What Is Tom and Jerry Drink?
- Ingredients
- Kitchen Equipment
- Ingredient Tips
- How to Make Tom and Jerry Drink
- Expert Tips for Perfect Tom and Jerry Drink
- Delicious Variations
- What to Serve with Tom and Jerry Drink
- Storage Instructions
- Can You Make It Ahead?
- Common Mistakes to Avoid
- Estimated Nutrition
- Frequently Asked Questions
- Conclusion
Why You’ll Love This Tom and Jerry Drink
If you love eggnog, this warm version will become a tradition.
Warm and Fluffy
The batter turns into a light, foamy cap that melts into the drink.
Make-Ahead Batter
Whip it once and make drinks all week.
Vintage Charm
A true old-fashioned Midwest Christmas tradition.
Easy to Customize
Use rum, brandy, bourbon, or no alcohol at all.
Cozy Spices
Nutmeg, cinnamon, and clove make the whole house smell festive.
What Is Tom and Jerry Drink?
The Tom and Jerry is a hot holiday cocktail that dates back to the 1820s in England and became hugely popular in America in the late 1800s. It is especially loved in Wisconsin and Minnesota, where stores still sell Tom and Jerry bowl sets every December.
The heart of the drink is the batter. Egg whites are whipped to stiff peaks, then folded into yolks beaten with sugar, vanilla, and warm spices. A big spoonful goes into each mug.
Hot milk or hot water is poured over the batter with a shot of dark rum and brandy. The batter foams up and floats on top, so each sip is warm, spiced, and creamy.
Ingredients
Batter
| Ingredient | Amount | Purpose |
|---|---|---|
| Large eggs, separated | 6 | Structure and foam |
| Cream of tartar | ½ teaspoon | Stabilizes the whites |
| Powdered sugar | 2 cups | Sweetness |
| Pure vanilla extract | 1 teaspoon | Flavor |
| Ground nutmeg | 1 teaspoon | Classic spice |
| Ground cinnamon | ½ teaspoon | Warmth |
| Ground cloves | ⅛ teaspoon | Depth |
| Salt | ¼ teaspoon | Balance |
For Each Drink
| Ingredient | Amount | Purpose |
|---|---|---|
| Dark or aged rum | 1 ounce | Rich flavor |
| Brandy | 1 ounce | Classic pairing |
| Hot whole milk | 4 ounces | Creamy base |
| Freshly grated nutmeg | Pinch | Garnish |
Kitchen Equipment
- Two large mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Small saucepan for the milk
- Heatproof mugs
- Ladle or large spoon
Ingredient Tips
Very Fresh Eggs
Fresh, pasteurized eggs are best since the batter is not cooked. Pasteurized eggs in the shell are a safe choice.
Separate Cold, Whip Warm
Eggs separate more easily cold, but whites whip higher at room temperature.
Clean Bowl
Any fat or yolk in the bowl stops the whites from whipping.
Powdered Sugar
It dissolves instantly and keeps the batter smooth.
Hot Water Option
Old recipes use hot water instead of milk for a lighter drink.
How to Make Tom and Jerry Drink
Step 1: Separate the Eggs
Separate the eggs, putting the whites in a very clean large bowl and the yolks in another bowl.
Step 2: Whip the Whites
Add the cream of tartar to the whites and beat on high until stiff, glossy peaks form, about 3 to 4 minutes.
Step 3: Beat the Yolks
Add the powdered sugar, vanilla, nutmeg, cinnamon, cloves, and salt to the yolks. Beat 2 minutes until thick and pale yellow.
Step 4: Fold Together
Fold one third of the whites into the yolks to lighten them, then gently fold in the rest until no streaks remain. The batter should be thick and fluffy.
Step 5: Heat the Milk
Warm the milk in a saucepan over medium heat until steaming but not boiling. Warm the mugs with hot water.
Step 6: Build the Drinks
Spoon 3 heaping tablespoons of batter into each mug. Add the rum and brandy and stir briefly.
Step 7: Top and Serve
Slowly pour in the hot milk while stirring until foamy. Grate nutmeg on top and serve hot.
Expert Tips for Perfect Tom and Jerry Drink
Warm the Mugs
A cold mug cools the drink fast.
Do Not Boil the Milk
Boiling milk can scramble the yolks.
Fold Gently
Over-mixing deflates the batter.
Rewhisk Before Using
If the batter separates in the fridge, whisk it for 10 seconds.
Pour Slowly
A slow pour builds the best foam.
Delicious Variations
Bourbon Tom and Jerry
Use bourbon instead of the rum and brandy.
Spiced Rum
Use spiced rum alone for a sweeter, simpler drink.
Coffee Tom and Jerry
Use hot coffee in place of half the milk.
Non-Alcoholic
Skip the liquor and add a few drops of rum extract.
Dairy-Free
Use hot oat milk for a creamy dairy-free version.
What to Serve with Tom and Jerry Drink
Serve Tom and Jerry drinks after a cold day of shopping or sledding, or with Christmas cookies after dinner.
They are great with gingerbread, shortbread, and gingerbread cake roll.
For a party, set out the batter bowl, a pot of hot milk, the bottles, and a nutmeg grater so guests can build their own.
Storage Instructions
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator (batter) | 3 days | Airtight container |
| Freezer (batter) | 1 month | Thaw in the fridge and rewhisk |
| Room Temperature | 2 hours max | Raw egg batter |
The batter may separate a little in the fridge. Whisk it briefly and it will fluff right back up.
Made drinks are best right away and should not be stored.
Can You Make It Ahead?
Make the batter up to 3 days ahead and keep it covered in the fridge.
Heat the milk and build the drinks right before serving.
Common Mistakes to Avoid
Greasy Bowl
Whites will not whip if the bowl has any fat.
Under-Whipped Whites
The drink will be flat with no foam.
Boiling Milk
It can curdle the yolks.
Too Little Batter
Use a generous 3 tablespoons per mug.
Cold Mugs
The drink cools too quickly.
Estimated Nutrition
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 310 |
| Carbohydrates | 33g |
| Protein | 8g |
| Fat | 8g |
| Saturated Fat | 4g |
| Fiber | 0g |
| Sugar | 32g |
| Sodium | 150mg |
| Cholesterol | 150mg |
Estimate for one drink with whole milk, rum, and brandy, based on 8 servings.
Frequently Asked Questions
What is in a Tom and Jerry drink?
A whipped batter of eggs, powdered sugar, vanilla, and spices, mixed with rum, brandy, and hot milk or water.
Is a Tom and Jerry the same as eggnog?
They are similar, but a Tom and Jerry is served hot and uses a fluffy whipped batter, while eggnog is usually served cold.
Can I make Tom and Jerry batter ahead?
Yes. It keeps up to 3 days in the fridge. Whisk it briefly before using.
Are the eggs safe?
The batter is not cooked, so use very fresh or pasteurized eggs, especially for kids, older adults, or pregnant guests.
Can I make it without alcohol?
Yes. Skip the rum and brandy and add a few drops of rum extract and extra hot milk.
Conclusion
The Tom and Jerry drink is a warm, fluffy piece of Christmas history that deserves a spot on your holiday table.
Whip up a bowl of batter, warm the milk, and start a cozy new tradition with your family this year.
PrintTom and Jerry Drink: Classic Warm Christmas Cocktail
A warm, foamy vintage Christmas cocktail made with a whipped spiced egg batter, rum, brandy, and hot milk.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 8 drinks 1x
- Category: Drinks
- Method: Whipped
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter
6 large eggs, separated
½ teaspoon cream of tartar
2 cups powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
¼ teaspoon salt
For Each Drink
1 ounce dark or aged rum
1 ounce brandy
4 ounces hot whole milk
Pinch freshly grated nutmeg
Instructions
Separate the eggs, putting the whites in a very clean large bowl and the yolks in another bowl.
Add the cream of tartar to the whites and beat on high until stiff, glossy peaks form, about 3 to 4 minutes.
Add the powdered sugar, vanilla, nutmeg, cinnamon, cloves, and salt to the yolks. Beat 2 minutes until thick and pale yellow.
Fold one third of the whites into the yolks to lighten them, then gently fold in the rest until no streaks remain. The batter should be thick and fluffy.
Warm the milk in a saucepan over medium heat until steaming but not boiling. Warm the mugs with hot water.
Spoon 3 heaping tablespoons of batter into each mug. Add the rum and brandy and stir briefly.
Slowly pour in the hot milk while stirring until foamy. Grate nutmeg on top and serve hot.
Notes
Use pasteurized eggs if serving to pregnant guests, kids, or older adults.
The batter makes about 8 drinks.
Whisk the batter briefly if it separates in the fridge.
Hot water can replace milk for a lighter traditional drink.
Nutrition
- Serving Size: 1 drink
- Calories: 310
- Sugar: 32g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
