Blackberry Farm

Friends of the Farm

Tom and Jerry

This is a very traditional holiday cocktail. I am not particularly fond of hot drinks, but there is something about this one. It can be made with hot chocolate, or as I prefer, spiced rum. I love Prichard's rum and I make it spiced myself.

Tom and Jerry:

6 eggs, separated
1/4 teaspoon salt
½  pound butter, room temperature
1 pound confectioners' sugar
1 teaspoon Double Strength Vanilla
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
Beat egg whites and salt until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.

Rum Infusion:
      1 bottle Prichards Aged Rum

      4 T. Spiced Chai Tea In a container with a lid, add rum and tea.  Allow to sit for 1 hour.  Strain and place back into the rum bottle.

      2 oz. Infused Rum
      1 T. Tom and Jerry Batter
      4 oz. Hot Water
In a mug combine all ingredients and stir.  Garnish with flaked Ceylon Cinnamon