Homemade Tom and Jerry Batter (Eggnog) - Laura's Best Recipes (2024)

FAQs

What is Tom and Jerry batter made of? ›

Made with eggs, sugar, and vanilla to give you a rich foamy batter. Just add your favorite rum and brandy.

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

Store the Tom and Jerry batter in an airtight container in the refrigerator for about a week. If you go ahead and mix in alcohol (such as rum or brandy), it will keep for a bit longer.

Warm your mug by rinsing it with very hot water. To each cup add 1 heaping tablespoon of Tom And Jerry batter, 1 oz of rum and 4 oz of hot milk (hot water can be substituted). Stir until foamy.

FLAHERTY'S TOM & JERRY BATTER. Flaherty's Tom & Jerry Batter can be specially shipped to you, with dry ice to ensure it arrives ready to enjoy! If you would like to order Tom & Jerry batter, we ask that you call us at 563-359-1505 to arrange for special shipping.

"While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval" British drink called posset, which was made with hot milk that was curdled with wine or ale and flavored with spices. In the Middle Ages, posset was used as a cold and flu remedy.

Brandy: Makes the Most Traditional Eggnog

For the most traditional holiday experience, reach for brandy (specifically, Cognac) to spike your 'nog. It's important to note, though, that both brandy and eggnog are quite sweet.

The Tom and Jerry's origins are frequently traced back to a clever publicity stunt orchestrated by the British journalist Pierce Egan. The story goes that Egan added brandy to eggnog to create a signature co*cktail to promote his 1821 book, Life in London, or The Day and Night Scenes of Jerry Hawthorn Esq.

David Wondrich's Tom & Jerry

To keep the batter from separating (thus, necessitating constant stirring), he adds half a teaspoon of cream of tartar.

Place the container in the refrigerator rather than leaving it at room temperature. The cold temperature of the refrigerator slows down the growth of bacteria and other microorganisms, helping to keep the batter fresh for a longer duration. Properly refrigerated, the batter can last for 1 to 2 days.

Why do you rest batter in the fridge? ›

During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out.

Even though it's a pretty old-fashioned drink, it's still a popular selection around the holidays, particularly in the Midwest. While this drink is often compared to eggnog, it is a completely different drink. The main difference is that a Tom & Jerry is served warm, and the drink is built in the serving mug.

Tom rarely succeeds in catching Jerry, mainly because of Jerry's cleverness, cunning abilities, and luck. However, on several occasions, they have displayed genuine friendship and concern for each other's well-being.

There are a couple of origin stories of the Tom and Jerry drink. A bartender who wrote the first published bar guide in 1862, Jerry Thomas, claimed that he dreamed up the drink in 1847 and named it after himself. Thomas included a Tom and Jerry recipe on Page 174 of his guide.

This steak is a cross section of a steer's leg and is often sold as a “Bone in Arm Roast”. Because the steak is a cross sectional leg cut it results in several noteworthy features. . . . . .

Batters are made by combining some sort of flour—usually wheat flour, though cornstarch and rice flour are not uncommon—with a liquid and optional leavening or binding ingredients, like eggs and baking powder. They coat foods in a thick, goopy layer.

A batter is defined as “a liquid mixture comprised of water, flour, starch, and seasonings into which food products are dipped prior to cooking” (Suderman 1983).

On Wikipedia it says that normally water and flour are used, but in some cases, beer and milk substituted. “UK chippies traditionally use a simple water and flour batter, adding a little sodium bicarbonate (baking soda) and a little vinegar to create lightness, as they create bubbles in the batter.