Tom and Jerry
from http://www.macleans.ca/

A Tom and Jerry is a traditional Christmastime cocktail in the United States, devised by British journalist Pierce Egan in the 1820s. It is a reference to Egan's book, Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq. and his Elegant Friend Corinthian Tom (1821), and the subsequent stage play Tom and Jerry, or Life in London (also 1821).

It is a variant of eggnog with brandy and rum added and served hot, usually in a mug or a bowl.

One method uses egg whites, beaten stiff, with the yolks and sugar folded back in, and optionally vanilla extract added. A few spoonfuls are added to a mug, then hot milk and rum are added, and it is topped with nutmeg. Pre-made Tom and Jerry batter, typically produced by Wisconsin and Minnesota manufacturers, is sold in regional supermarkets during the Christmas season.

The milky broth was once so popular that an ancillary trade in Tom and Jerry punch-bowl sets sprang up. You can still spot them in antiques stores, typically emblazoned with the drink’s name in Old English type.

Batter:
6 eggs, separated
1/4 teaspoon powdered cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
about 3/4 lb. powdered sugar

Separate 6 eggs. Whip whites firm (it helps to add a sprinkle of Cream of Tartar) and set aside. Beat yolks thoroughly. Add the spices. Blend. Add as much powdered sugar as possible until too stiff to beat. (ca. 3/4 lb.) Then stir in beaten egg whites. Stir before using. Will keep up to a week if refrigerated.

Mix:
1/3 Brandy
1/3 Light rum – e.g. Barbados
1/3 Dark rum – e.g. Demarara

Mix the liquors together in a small pitcher.

Hot milk.
nutmeg, for garnishing

Heat the milk until very hot, but not boiling.

Per serving: In the bottom of a cup, stir 1 1/2 ounces of mix (liquor) into 2 teaspoons of batter. Fill with hot milk, stir, sprinkle with nutmeg.