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Homemade Tom and Jerry Batter (Eggnog) Recipe | Laura's Best Recipes

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Homemade Tom and Jerry Batter (Eggnog)

This recipe is a variation of a long lost recipe my mother used to make years ago.  Once you have homemade batter you'll never buy the jared stuff at the store - or commercial Egg Nog.  We don't consider this to be perfected so I encourage you to play with the spices and consistency while making it.  My mother used to make this in large batches - place and refrigerate it into labeled and decorated small jars and give it as hostess gifts during the Holiday season.  Note:  When refrigerated the batter does separate and needs to be stirred before using.

  • 12 eggs, separated
  • 1/2 teaspoon salt
  • 1/2 pound butter, room temperature
  • 3 pounds confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/2 teaspoon cinnamon

Directions:

Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form.  mix until 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' (powdered) 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, cinnamon and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.

For one drink, fill a cup of hot water or warm milk with spiced rum or brandy and stir in 1 heaping tablespoon of batter (or more). Top with freshly grated nutmeg. This makes a great non-alcoholic treat too!

Update:  For more information on the history of egg nog check out this article

Posted by on December 21, 2008 10:53 AM. Printed from Laura's Best Recipes ( http://laurasbestrecipes.com/2008/12/homemade-tom-and-jerry-batter-egg-nog-print.html ). Copyright © 2008. All rights reserved.