1/2 Photos of Gramma Nicky's Tom and Jerry Batter
This recipe has been in my family for 3 generations. I've been making it for 40 years. It makes a wonderful fluffy batter that keeps in the refrigerator for about week, but it never lasts that long at my house. For health reasons, make sure you add the egg yolks while the mixture is still very warm. Enjoy!
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Units: US | Metric
- 1Mix the sugar, water and syrup in a medium pan. Boil on medium high heat until mixture forms a thread (230 to 233 Degrees F).
- 2While mixture is boiling, beat 6 egg whites until stiff peaks form, saving beaten yolks in a separate bowl.
- 3In a Kitchen Aid Mixer on 2 to 4 speed, slowly pour hot syrup mixture over the stiffly beaten egg whites. Do not scrape the hot pan. Beat mixture on high until it cools slightly -- 2 to 3 minutes. Then SLOWLY add beaten egg yolks. Beat a few more minutes more, then add vanilla and baking powder. Beat until mixture is cool.
- 4(Note: Before adding beaten egg yolks, make sure the mixture is very warm, BUT NOT HOT. You don't want the eggs to scramble, but you do want to kill any bacteria. You more experienced cooks can also temper the yolks with about 1/4 cup of the hot mixture, before adding to the mixer.).
- 5Store in refrigerator in a covered container for about a week.
- 6To make Tom & Jerry drink:.
- 7Pour a shot of Rum or Brandy or Cognac into a coffee mug.*.
- 8Fill mug about 2/3's full with boiling water.
- 9Top with 2 to 3 heaping tablespoons of batter.
- 10Sprinkle top with grated nutmeg.
- 11*Can also use about 1/4 tsp rum extract for non-alcoholic drink.
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Nutritional Facts for Gramma Nicky's Tom and Jerry Batter
Serving Size: 1 (1331 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 574.4
- Calories from Fat 51
- Total Fat 5.7 g
- Saturated Fat 1.8 g
- Cholesterol 223.2 mg
- Sodium 161.3 mg
- Total Carbohydrate 126.5 g
- Dietary Fiber 0.0 g
- Sugars 122.0 g
- Protein 7.5 g