Tom & Jerry Coffee – A Christmas Irish Coffee

Tom And Jerry Coffee
Advertisements
Quick Step-By-Step Tom & Jerry Recipe Video

Tom & Jerry Coffee

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

300

kcal
Total time

3

minutes

How to make a Tom and Jerry Coffee

Ingredients

  • 1/2 oz 1/2 Simple Syrup

  • 1.5 oz 1.5 Brandy

  • 5 oz 5 Coffee

  • 1.5 oz 1.5 Tom and Jerry Batter

Directions

  • Technique: Build In Glass
  • Add simple syrup and spirit to a heat proof grass.tom and jerry coffee
  • Stir to combine and then add coffee.tom and jerry coffee
  • Float the Tom & Jerry batter on top.tom and jerry coffee

Recipe Video

What Does the Tom & Jerry Coffee Taste Like?

The Tom and Jerry Coffee is fantastic. It tastes like an Irish coffee and a pumpkin spice latte. It has a slight sweetness and a clear coffee flavor that is not covered up by syrups and sugar, with the Tom and Jerry Christmas spices coming through nicely. A classic Tom and Jerry is fantastic, but it is a taste I thought would pair well with coffee. The intent was to make an Irish coffee but replace the whipped cream top with Tom and Jerry batter. Think Irish coffee but with Christmas spice. If it is Tom & Jerry Batter you are looking for please read my article on The Improved 1860s Style Tom & Jerry Batter.

What Is Tom & Jerry Batter?

Tom and Jerry’s batter is an egg and Christmas spice flavored mousse. It’s pretty good and doesn’t need to be mixed into a drink. You can make it yourself, or Tom and Jerry batter can be bought in stores during the holiday season in the upper midwest, where the drink is still pretty popular. I used to publish the original recipe on this site. However, I now use an updated one that makes for a considerably better drink while still being very similar flavor-wise to the original. Most modern recipes include butter and heavy cream and are much denser and almost eggnog-like. Mine does not. If the recipe is true to the classic and lacks a heavy fat ingredient, then the problem they are stuck with is using just warm water or milk, as meringue can not be heated so violently and rapidly. These versions taste fine, but I found this one that uses hot water to taste the best. The aroma is better; it sips better and has a more cozy feel to it. At its core, Tom and Jerry Batter face the same issue all egg-based desserts face when heated. The risk of curdling.

Most desserts try to solve this problem by cooking in a water bath so the egg doesn’t get too hot, and the original 1862 recipe could only use warm water and not hot, or else it would curdle. Most modern recipes try to fix this by adding butter or heavy cream since a cooked protein will bond to fat before bonding to another protein or stick with warm water or milk. While this keeps the drink from curdling, it either completely changes the flavor and texture or makes for a weak old, tasting drink. The solution I am using is an old baker’s technique to add a small amount of thickened corn starch, similar to American-style custard. American custards, cream pies, cream fillings, etc., are cooked at rapid high heat like any other dessert and do not curdle. This solution fixes the issue of curdling and lets the drink gets heated to a good hot drinks temperature while maintaining the drink’s original flavor and texture.

Make This Improved Tom & Jerry Batter Recipe.

I tried to change the original recipe and its ratios as little as possible. The only changes I made were adding cornstarch as a stabilizer and reducing the sugar to a more balanced amount. If you do not add cornstarch, then DO NOT use hot water. Only use warmed water or milk as the rapid heat will curdle the egg and make the drink lumpy.

  • 6 Eggs
  • 1.5 cups (360 g) of sugar
  • 1 tbs (15 g) Cornstarch
  • 1 oz (30 mLs) gold rum
  • 1/2 tsp (2.5 g) ground cloves
  • 1/2 tsp (2.5 g) ground allspice
  • 1/2 tsp (2.5 g) ground cinnamon
  1. Combine cornstarch and an ounce of hot water, stir till the cornstarch is dissolved and the mixture is thick, then set aside.
  2. Separate the egg whites and yolks into two bowls.
  3. Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a medium peak meringue.
  4. Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and curdling.
  5. In the second bowl with the egg yolks add the rum, ground cloves, cinnamon, and allspice. Using the electric mixer again beat the yolks till they become lighter in color and runny.
  6. Add the egg yolk mixture to the meringue and fold to combine.

If you would like to explore different fun ways to add flavor to your coffee, please check out this link for more coffee flavors.

Recipe Resources

NOTE: If what you are looking for is the Tom & Jerry Batter Recipe the link for that is here. Also, the video attached to this recipe below provides simple step-by-step instructions to make the batter and drink.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Tom & Jerry Batter – Classic Recipe & History

Tom and Jerry Batter
Advertisements
Quick Step-By-Step Tom & Jerry Recipe Video

Tom & Jerry Batter

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

15

servings
Calories

150

kcal
Total time

15

minutes

An Improved version of the original Jerry Thomas Tom and Jerry recipe that maintains the spirit of the original.

Ingredients

  • 6 whole 6 Eggs

  • 1.5 cups 1.5 Granulated Sugar

  • 1 tbs 1 Corn Starch (as a egg white stabilizer)

  • 1 oz 1 Gold Rum

  • 1/2 tsp 1/2 Ground Cloves

  • 1/2 tsp 1/2 Ground Allspice

  • 1/2 tsp 1/2 Ground Cinnamon

Directions

  • Combine the spices and rum in a bowl and set aside to bloom the flavors.Tom and Jerry Batter
  • Combine cornstarch and a little cold water, stir till the cornstarch is dissolved, then set aside.Tom and Jerry Batter
  • Separate the egg whites and yolks into two bowls.Tom and Jerry Batter
  • Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a soft or medium peak meringue.Tom and Jerry Batter
  • Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and turn into poached eggs.Tom and Jerry Batter
  • In the second bowl with the egg yolks add the rum and spice mix. Using the electric mixer again beat the yolks till they are mixed and runny.Tom and Jerry Batter
  • Add the egg yolk mixture to the meringue and fold to combine.Tom and Jerry BatterTom and Jerry Batter

Recipe Video

Notes

What Is The Original 1860s Tom & Jerry Batter Recipe by Jerry Thomas?

For knowledge and posterity, this is the Original 1860s Jerry Thomas recipe for the Tom and Jerry from his 1862 Edition of The Bartenders Guide.

  • 12 Eggs
  • 8 cups (2 kg) of sugar
  • 2 oz (60 mLs) gold rum
  • 1 tsp (2.5 g) ground cloves
  • 1 tsp (2.5 g) ground allspice
  • 1 tsp (2.5 g) ground cinnamon

Separate the egg whites and yolks.  Add the spices and sugar to the egg whites and beat the whites to a stiff meringue. Beat the egg yolks to thin them out and then mix them with the meringue.

What Is The Difference Between The Original Tom And Jerry Bater Recipe And This Improved One?

The only difference between the original Tom & Jerry recipe and this one is that I halved the sugar and added cornstarch to the meringue. My goal was to maintain the original flavor and spirit of the drink while using a little science to stabilize it. I did quite a few experiments, and the issue with the original recipe is that you can not use hot water or hot milk because it will cook the egg whites and curdle the meringue—only warm water will work. This is a common issue for desserts like flan and soufflé and why they are cooked in water baths to prevent them from getting too hot or tempered and constantly whisked like Hollandaise. The trick to maintaining the original Tom and Jerry flavor and making it so that the drink does not curdle when hot water is added is to make this like a custard. Adding a small amount of thickened cornstarch will not change the drink’s flavor or texture and prevents the egg proteins from binding into scrambled eggs. This is specifically a technique for stabilizing Boston Cream fillings.

Cornstarch is a stabilizer in the dextrin family. One of the properties of dextrins is that they stabilize proteins from denaturing and binding together in high heat and acidic environments. It is also flavor neutral (unlike other dextrins like all-purpose flour) and does not need to be cooked before use. By adding a small cornstarch slurry, this improved version is true to the original’s flavor and texture while being able to be rapidly heated without issue. I also reduced the sugar, as it was just too sweet, in my opinion. That all comes down to personal preference, though.

Should I Make A Tom & Jerry With Butter or Heavy Cream?

Most modern Tom and Jerry recipes have butter, or heavy cream added, but that was not part of the original recipe. These recipes are good, but they are a bit too thick. Too close to egg nog in texture and taste. What makes the classic recipe so nice is its flavorful and light. Not too thin and not too thick. Like the addition of warm milk instead of water, the idea of using butter and heavy cream is to add extra creaminess to the drink. And don’t get me wrong, these recipes are good too, but the appeal of a Tom And Jerry is its mousse-like texture.

Should You Buy Tom & Jerry Batter Or Make It?

A jar or bucket of Tom & Jerry batter is oddly expensive, considering these are ingredients you probably have in your fridge right now. It’s mostly a midwest drink too, so it’s hard to find if you don’t live in the midwest. Making Tom and Jerry Batter does require some baking skills, too, as the meringue is not the easiest ingredient to make right, and you will need an electric mixer of some sort (a hand mixer is fine, it doesn’t have to be one of those larger KitchenAid ones). Do not try and make this by hand with a balloon whisk. Making meringue with a whisk is almost impossible. It would help if you had an egg beater or electric mixer; otherwise, your forearms will be on fire.

Again, if you do not live in the midwest, you are forced to make this yourself, but even if you do, a homemade Tom and Jerry Batter is worth it. Better product, you know what you put in it, easily adjust the sweetness to your taste, much cheaper to make it than buy it, and it only takes about 15 minutes to complete.

Recipe Resources

NOTE: If what you are looking for is the Tom & Jerry drink recipe the link for that is here. Also, the video attached to this recipe below provides simple step-by-step instructions to make the batter and drink.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements

Tom & Jerry – Original Recipe & History

Tom and Jerry
Advertisements
Quick Step-By-Step Tom & Jerry Recipe Video

Tom & Jerry

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

192

kcal
ABV

10%

Total time

3

minutes

Learn how to make a Tom and Jerry Cocktail.

Ingredients

Directions

  • Technique: Build In Glass
  • Drop the batter into a ceramic or heat resistant mug. Batter recipe is posted above or click here to read it.tom and jerry
  • Add the spirit and mix it with the batter.tom and jerry
  • Lastly, add hot water and give a couple of last stirs to finish mixing the drink.tom and jerry
  • Note: The order the ingredients are added matters.tom and jerry
  • Garnish:
  • Ground nutmeg

Recipe Video

Notes

The History Of The Tom & Jerry.

Jerry Thomas most likely invented the Tom & Jerry since there was no reference to it till Jerry Thomas published his recipe. The cocktail is often credited with being created by him anyway. The story goes that he named the drink after his two pet mice, Thomas and Jerry, which he named after himself. Even Savoy credits him with inventing it, and the Savoy is pretty on point.

While the Tom & Jerry seems to fade in the 1930s, it’s still in the larger cocktail books up through the 1970s (I try to limit this project to only published literature from 1970 and earlier). In his 1972 book, Victor Bergeron even gives a single-serve recipe if one needs to be made on the spot. The Tom & Jerry is a very preparation and labor-intensive drink, so I feel this is relegated to be more of a home holiday party cocktail, and I have never once seen this at a bar ever.

When I first heard of this cocktail, I wondered if the iconic MGM cat and mouse cartoon Tom and Jerry were named after it. Unfortunately, no one knows if the cartoon famous Cat and Mouse duo Tom and Jerry were named after the drink, but it would be a weird coincidence. Joseph Barbara, of Hanna Barbara, wrote in his autobiography “My Life in Toons” how they came up with Tom and Jerry’s names. “We left the choice of names to chance. We invited studio personnel to write down pairs of names on paper and toss them into a hat. We shook the hat and drew Tom and Jerry, which had been submitted by an animator named John Carr. He won fifty dollars.” Maybe John Carr knew the drink from a holiday party; they are all long gone now.

What Is The Difference Between Eggnog And A Tom & Jerry?

Tom and Jerry are often compared to lighter eggnog, but it all depends on which recipe of a Tom and Jerry you are comparing to which eggnog recipe. If you compare a store-bought Tom and Jerry to store-bought eggnog, they taste similar. Today most eggnogs are made with cooked eggs and heavy cream, and the result is a thick, boozy custard. It’s a hefty drink, and a Tom and Jerry with heated milk are lighter with a similar flavor.

To compare apples to apples, if you compare a mid-1800s eggnog recipe to this classic style Tom and Jerry recipe, they are entirely different. This classic style of Tom and Jerry is more cappuccino-like than egg nog. The top has a nice foam similar to a cappuccino, but the drink itself is light. In an 1800s style, eggnog tastes more like a rich milk punch than today’s custard. The modern version of both drinks is similar, with the Tom and Jerry being a warm thinner version of eggnog, but the older versions of both drinks are very different.

What Is Tom & Jerry Batter?

Tom and Jerry’s batter is an egg and Christmas spice flavored mousse. It’s pretty good and doesn’t need to be mixed into a drink. You can make it yourself, or Tom and Jerry batter can be bought in stores during the holiday season in the upper midwest, where the drink is still pretty popular. I used to publish the original recipe on this site. However, I now use an updated one that makes for a considerably better drink while still being very similar flavor-wise to the original. Most modern recipes include butter and heavy cream and are much denser and almost eggnog-like. Mine does not. If the recipe is true to the classic and lacks a heavy fat ingredient, then the problem they are stuck with is using just warm water or milk, as meringue can not be heated so violently and rapidly. These versions taste fine, but I found this one that uses hot water to taste the best. The aroma is better; it sips better and has a more cozy feel to it. At its core, Tom and Jerry Batter face the same issue all egg-based desserts face when heated. The risk of curdling.

Most desserts try to solve this problem by cooking in a water bath so the egg doesn’t get too hot, and the original 1862 recipe could only use warm water and not hot, or else it would curdle. Most modern recipes try to fix this by adding butter or heavy cream since a cooked protein will bond to fat before bonding to another protein or stick with warm water or milk. While this keeps the drink from curdling, it either completely changes the flavor and texture or makes for a weak old, tasting drink. The solution I am using is an old baker’s technique to add a small amount of thickened corn starch, similar to American-style custard. American custards, cream pies, cream fillings, etc., are cooked at rapid high heat like any other dessert and do not curdle. This solution fixes the issue of curdling and lets the drink gets heated to a good hot drinks temperature while maintaining the drink’s original flavor and texture.

Make This Improved Tom & Jerry Batter Recipe.

I tried to change the original recipe and its ratios as little as possible. The only changes I made were adding cornstarch as a stabilizer and reducing the sugar to a more balanced amount. If you do not add cornstarch, then DO NOT use hot water. Only use warmed water or milk as the rapid heat will curdle the egg and make the drink lumpy.

  • 6 Eggs
  • 1.5 cups (300 g) of sugar
  • 1 tbs (15 g) Cornstarch
  • 1 oz (30 mLs) gold rum
  • 1/2 tsp (2.5 g) ground cloves
  • 1/2 tsp (2.5 g) ground allspice
  • 1/2 tsp (2.5 g) ground cinnamon
  1. Combine cornstarch and an ounce of hot water, stir till the cornstarch is dissolved and the mixture is thick, then set aside.
  2. Separate the egg whites and yolks into two bowls.
  3. Add the sugar to the egg whites and using an electric mixer (you would be crazy to do this by hand) beat the eggs into a medium peak meringue.
  4. Once you are done beating, still using the electric mixer, slowly add the thickened wet corn starch. The cornstarch can only be added after you are done beating the meringue. The cornstarch prevents the meringue from cooking when you add hot water and curdling.
  5. In the second bowl with the egg yolks add the rum, ground cloves, cinnamon, and allspice. Using the electric mixer again beat the yolks till they become lighter in color and runny.
  6. Add the egg yolk mixture to the meringue and fold to combine.

If you are curious, checkout and read The Improved 1860s Style Tom & Jerry Batter article and learn about the original recipe from the 1862 Bartenders Guide.

Recipe Resources

NOTE: If what you are looking for is the Tom & Jerry Batter Recipe the link for that is here. Also, the video attached to this recipe below provides simple step-by-step instructions to make the batter and drink.

Related Articles

Advertisements
Advertisements

Discover More Classics

Advertisements