Tom and Jerry Cocktails

Tom and Jerry Cocktails

servings
12

Ingredients
















Cooking Instructions

For batter:


1

In large bowl, mix mascarpone and powdered sugar until combined; set aside.


2

In medium mixer bowl, beat egg yolks until slightly thickened and pale yellow, about 4 minutes. Add vanilla, nutmeg, cloves and allspice; mix to incorporate. Add yolk mixture to mascarpone mixture and stir well; set aside.


3

In large glass or metal bowl, beat egg whites, salt and cream of tartar until stiff peaks form (when egg whites form sharp peaks that hold their shape when lifted with beater). Gently fold egg whites into mascarpone mixture stirring until combined. Batter can be used immediately or frozen ** in tightly sealed container for up to 2 weeks.


For cocktails:


1

Heat milk in heavy pot over medium-low heat. For each cocktail, add 1 heaping tablespoon batter to mug. Top with 4 ounces hot milk, 1 ounce rum and 1 ounce brandy. Garnish with freshly grated nutmeg to taste.


* Omit cream of tartar if not using pasteurized eggs.


**Use an ice cream scoop to scoop frozen batter.


Ingredients
















Cooking Instructions

For batter:


1

In large bowl, mix mascarpone and powdered sugar until combined; set aside.


2

In medium mixer bowl, beat egg yolks until slightly thickened and pale yellow, about 4 minutes. Add vanilla, nutmeg, cloves and allspice; mix to incorporate. Add yolk mixture to mascarpone mixture and stir well; set aside.


3

In large glass or metal bowl, beat egg whites, salt and cream of tartar until stiff peaks form (when egg whites form sharp peaks that hold their shape when lifted with beater). Gently fold egg whites into mascarpone mixture stirring until combined. Batter can be used immediately or frozen ** in tightly sealed container for up to 2 weeks.


For cocktails:


1

Heat milk in heavy pot over medium-low heat. For each cocktail, add 1 heaping tablespoon batter to mug. Top with 4 ounces hot milk, 1 ounce rum and 1 ounce brandy. Garnish with freshly grated nutmeg to taste.


* Omit cream of tartar if not using pasteurized eggs.


**Use an ice cream scoop to scoop frozen batter.


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