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Tom and Jerry Batter

Tom and Jerry Batter

Name: Tom and Jerry Batter
Prep time: 30 min
Total time: 30 min
Yield: 12 cups
Ingredients: 12 large eggs eggs, separated; ½ teaspoon salt; 1 pound butter, room temperature; 3 pounds confectioners' sugar; 1 teaspoon vanilla extract; 1 teaspoon ground nutmeg; 1 teaspoon ground cloves; 1 teaspoon ground allspice

Rating: 4.88 stars

67 Ratings
51 Reviews
6 Photos

This is a holiday drink that my family enjoys in the winter. The batter makes an excellent topping for both alcoholic beverages as well as hot cocoa, eggnog, or warm milk for the kids.

By drea

Recipe Summary

prep:

30 mins

total:

30 mins

Servings:

Yield:

12 cups

Nutrition Info

Ingredients

Original recipe yields 72 servings

The ingredient list now reflects the servings specified

12 large eggs eggs, separated
½ teaspoon salt
1 pound butter, room temperature
3 pounds confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice

Directions

Step 1

Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.

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Step 2

Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' 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, and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.
Step 3

To make a Tom and Jerry, fill a cup of hot water with spiced rum or brandy, warm milk, hot cocoa, or eggnog and stir in 1 heaping tablespoon of batter.

Nutrition Facts

Per Serving:

131.3 calories; protein 1.1g 2% DV; carbohydrates 19g 6% DV; fat 6g 9% DV; cholesterol 44.6mg 15% DV; sodium 64.4mg 3% DV. Full Nutrition

Reviews (51)

Most helpful positive review

ribbit

11/11/2008

This is also a family recipe of mine. We put 2 TBLS with a 1/2 shot of run and a 1/2 shot of whiskey and add hot water. Stir - it's the best to warm you from the inside out. You can also make for kids without the alcohol. Read More

Helpful

(73)

Most helpful critical review

Rita Palazzi Yee

12/20/2015

I first made 1/2 batch as written but found the confectioners' sugar to be very overpowering. I then added in 6 more eggs (whites and yolks as previously prepared) and another 1/2 lb of butter. Much better!! Read More

Helpful

(3)

67 Ratings

5 star values: 61
4 star values: 4
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ribbit

11/10/2008

Helpful

(73)

LAURANACAT

12/31/2008

This tastes just like the stuff I drank as a kid in northern Wisconsin. Thanks so much for the recipe. I made a rookie mistake and didn't check the number of servings before I started separating eggs. Be aware, this recipe makes about six pints worth of the stuff. I'll be sending guests home with the leftovers. :) Read More

Helpful

(57)

Lroers

12/09/2013

This recipe is fantastic!!! AND I have a couple tips to make it a little easier and less messy to make. The final product for this recipe is just as good if not better than the stuff you get at the grocery store but after making it twice I discovered a couple things that really help the mixing process. First the suggested serving size in this recipe is about 1T and I'm not aware of anyone who doesn't put at least 2T in each glass they make so consider that when estimating the serving number you want to make (and remember the batter is fantastic kept frozen so go ahead and make extra!). I used the serving size calculator to adjust it to 45 servings (and there are only 3 people in our home). This # of servings allows you to use an entire 2lb bag of powdered sugar so there's less mess - no measuring needed. At 45 svgs it then calls for 7.5 eggs - I used 6 large eggs and 2 small ones to make that work. The completed batch nicely fills a 1/2 gallon container which I keep in the freezer during Christmastime. For mixing you will find much less mess if you mix egg whites and mix the yolks. Then add yolks to butter plus vanilla then add the whites and THEN add the sugar. After all mixed add spices at the end. This eliminates the cloud of powdered sugar floating around your kitchen as there is more liquid to help soak it all up. I'm sure there may be a reason for the suggested order but I've found this sequence a much less messy process.:-) Enjoy!! Read More

Helpful

(57)

Holiday Baker

10/18/2011

I have never had this before. It seems like a very sweet eggnog batter to flavor hot drinks. I used the calculate button and changed it to 6 servings. 1/4 lb of powdered sugar is equal to 1 cup and 1 1/2 oz of butter is equal to 1 1/2 Tblsp. The only change I made was just doing a sprinkle of the cloves because I don't care for that spice as it is so strong. I tried it with cocoa and it made it a little more creamy and gave it a slight warm Christmas spice flavor. I then tried it with milk as seems is traditional and it was completely different tasting. It tasted like a thinner warm eggnog actually better to me than traditional eggnog as it was less thick. I can see how this is a winter holiday drink. Read More

Helpful

(32)

Daniellie

01/21/2011

We loved this and made it often throughout the holidays! We made the batter just as the recipe stated than made drinks with 1 shot of both whiskey and spiced rum. Yummy! Definitely a new staple in our house! Read More

Helpful

(13)

cj48393

11/24/2010

Great recipe.... thanks so much for sharing. It is just like I remember from many cold winter days in Wisconsin. Read More

Helpful

(9)

LynJudd

12/29/2010

It takes a little time to separate & whip the eggs but it is well worth it! This is the best T&J batter I've every had. Awesome!!! Read More

Helpful

(8)

CATHERIEN

12/20/2012

THIS is what my homemade non-dairy eggnog needed! To be totally honest I cheated. I didn't want to take the time to follow the directions and I just threw all the ingredients in a blender (recipe scaled down of course). It came out tasting absolutely fabulous. Thanks for this recipe! Read More

Helpful

(8)

kris

12/28/2010

Awesome!!! So much cheaper than the store bought kind Read More

Helpful

(6)

Rita Palazzi Yee

12/20/2015

Helpful

(3)

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Nutritional Information

Tom and Jerry Batter

Servings Per Recipe: 72
Calories: 131.3

% Daily Value *

protein: 2 %

carbohydrates: 6 %

dietary fiber:

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 9 %

saturated fat: 18 %

mono fat:

poly fat:

cholesterol: 15 %

water:

ash:

vitamin a iu: 4 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 1 %

vitamin b6: 1 %

vitamin b12: 2 %

biotin: 1 %

vitamin c:

vitamin d iu: 2 %

vitamin d mcg:

vitamin e alpha equivalents:

vitamin e iu: 1 %

vitamin e mg:

folate: 1 %

vitamin k: 1 %

pantothenic acid: 1 %

calcium: 1 %

chromium:

copper:

fluoride:

iodine: 3 %

iron: 1 %

magnesium:

manganese: 1 %

molybdenum: 2 %

phosphorus: 2 %

potassium:

selenium: 4 %

sodium: 3 %

zinc: 1 %

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

150 pentadec:

160 palmitic:

170 heptadec:

180 stearic:

200 arachidic:

220 behenate:

240 tetracos:

141 myristol:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

omega 3 fatty acid:

omega 6 fatty acid:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

alcohol:

caffeine:

pyramid meat:

exchange meat:

exchange fat:

energy:

aspartic acid:

glutamic acid:

thiamin:

riboflavin: 3 %

trans fatty acid:

phytosterols:

boron:

pyramid fat:

exchange other carbs:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.