Tom & Jerry
If you’ve had a Tom & Jerry you already know what this classic Midwestern holiday treat tastes like, but, chances are, you’ve had the worst possible version of it. Like store-bought egg nog, pre-packaged Tom & Jerry batter is pretty gross.
If you're hosting friends or family, don't they deserve the best?
This year, skip the pre-packaged mix and wow your guests with a creamy, natural flavor, using real ingredients. They’re a little labor intensive to make, but the taste and quality is worth it!
This is the same recipe that Robb Jones uses at the James Beard-nominated Spoon and Stable in the North Loop of Minneapolis. It's always available fresh when 6 inches or more of snow falls; crowds thin a bit, allowing the extra time to make the batter.
- 12 eggs, separated
- 1 tsp cream of tartar
- 1lb of demerara sugar
- 2 oz. overproof rum
- 1 tsp ground clove
- 1 tsp ground allspice
- 1 tsp ground cardamom
Combine the egg whites and cream of tartar. Whip to stiff peaks and set aside. Combine the yolks, rum, sugar and spices and beat until emulsified (a mixer is good for this). Fold the whites into the yolk mixture and you’re done. Heat up some milk — any kind will do, including almond milk
- Add 2 oz. batter to a warm mug
- Add 2 oz. of the spirit of your choice (anything works, but rum, whiskey and cognac are amazing)
- Top with hot milk
- Garnish with more ground spices, a cinnamon stick, candy cane or more rum!
Spoon and Stable represents the homecoming of world-renown chef Gavin Kaysen. Bar manager Robert Jones and his staff serve up a celebrated menu of seasonal riffs on classic cocktails.
211 North First Street
Minneapolis, MN 55401