Homemade Tom and Jerry Batter (Eggnog)

December 21, 2008.   9 Comments.   Categories Christmas, Cocktails, Peggy's Favorites, Thanksgiving Dinner.   Tags christmas desserts, christmas drinks, egg nog.

• 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