Recipe

Tom and Jerry Drink

A warm, frothy holiday classic made with spiced egg batter and hot milk, finished with rum and a snowy dusting of nutmeg.

By Matt Campbell

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4.8

A steaming Tom and Jerry drink in a white mug topped with frothy foam and freshly grated nutmeg on a cozy kitchen counter

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Tom and Jerry is the holiday drink I make when I want maximum cozy with minimal drama. It is warm, creamy, and foamy like a boozy eggnog latte, but the vibe is different. The secret is the batter: a sweet, spiced egg foam you spoon into a mug, then melt into hot milk and spirits until it turns into a fluffy cloud.

If you have never made one, do not worry. This recipe keeps the ingredients approachable, the steps clear, and the result exactly what you want on a cold night: rich, gently spiced, and just strong enough to make you linger by the stove “taste testing.”

Food safety note: This is traditionally made with raw eggs. If that is a concern, use pasteurized eggs or pasteurized carton egg whites (see FAQ).

Spices, eggs, sugar, vanilla, hot milk, rum, and a mug arranged on a light kitchen counter ready for making Tom and Jerry batter

Why It Works

Big, stable foam: Whipped whites give you that classic frothy top, while the yolk base keeps it creamy instead of airy and thin.
Warm and balanced: Hot milk smooths the alcohol and blooms the spices so every sip tastes like nutmeg, vanilla, and comfort.
Make-ahead friendly: The batter can be made in advance, so serving is basically spoon, pour, stir, smile.
Flexible spirits: Rum is classic, but you can mix in brandy or bourbon depending on your crowd.

Pairs Well With

Storage Tips

Store the batter: Spoon leftover batter into an airtight container and refrigerate for up to 2 days. Because this is a raw-egg preparation, keep it cold and do not leave it out on the counter for extended periods.

Revive the texture: Batter will deflate a bit as it sits. Give it a gentle fold with a spatula to lighten it before serving. Avoid aggressive stirring that knocks out all the air.

Do not store mixed drinks: Once you add hot milk and spirits, make each mug fresh. Refrigerated leftovers get flat and a little sad.

Food safety note: If you are serving kids, pregnant guests, older adults, or anyone who avoids raw egg, use pasteurized shell eggs or pasteurized carton egg whites and follow the egg-safety guidance in the FAQ.

Common Questions

What does a Tom and Jerry taste like?

Think warm eggnog’s fluffy cousin. It is creamy, lightly sweet, and spiced with nutmeg and cloves, with a cappuccino-like foam on top.

Is Tom and Jerry the same as eggnog?

Not exactly. Eggnog is usually served chilled (or sometimes warm) and is blended as a liquid. Tom and Jerry starts with a spoonable batter that gets turned into a frothy hot drink when you add hot milk and spirits.

Can I make Tom and Jerry batter ahead of time?

Yes. Make it up to 1 to 2 days ahead and keep it refrigerated in an airtight container. Fold gently before serving.

Do I have to use rum?

No. Rum is classic, but brandy is traditional too. My favorite combo is dark rum + brandy. Bourbon also works if you like vanilla-caramel notes.

How do I make it without alcohol?

Use the batter and hot milk as written, then add a splash of vanilla and a tiny pinch of salt. You can also add a teaspoon of molasses or brown sugar syrup for that “winter drink” depth.

How can I make it safer with eggs?

The simplest route is buying pasteurized eggs (or pasteurized carton egg whites). Heating only the yolk and sugar mixture to 160°F can reduce risk, but it does not fully pasteurize the finished batter if you fold in raw whipped whites afterward. If you want the lowest-risk option, use pasteurized whites (carton) and pasteurized yolks, or look for a fully cooked Tom and Jerry batter method.

Why did my batter get watery or grainy?

Watery usually means the whites were underwhipped or the batter sat too long and deflated. Grainy can happen if sugar was added too fast or too early. Next time: whip whites until foamy (or soft peaks), then add sugar gradually while beating until the meringue turns glossy and holds medium-stiff peaks.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Mixing bowls (at least 2)
Hand mixer or stand mixer
Rubber spatula
Saucepan (for heating milk)
Measuring cups and spoons
Mugs or heatproof glass cups
Microplane or fine grater (for fresh nutmeg, optional but excellent)
Instant-read thermometer (optional, helpful if you use pasteurized batter methods)

The first time I had a Tom and Jerry, I remember thinking: who looked at eggs and sugar and said, “Let’s whip this into a cloud, then drown it in hot milk and rum”? Whoever you are, thank you for your service. Now it is my go-to when friends are over and I want something that feels special without making me bartend all night. I keep the batter in the fridge, heat a pot of milk, and suddenly I look way more put together than I actually am.